Zucchini and Fetta Slice
- Replies 2
I've tried so many recipes for this slice but just didn't taste right, so here is my own recipe and I wanted to share it.
I also have a pumpkin and fetta variation that I will add at the bottom.
Also When Im making my own recipes I weigh Ingredients
Prep time 20 min cook time 45min serving 12 slices
Recipe and photos are mine
Ingredients
Bread :
270 g of Greek Yoghurt
400mls water
400g ( 2 3/4 cups ) plain flour
130mls olive oil
2 teaspoon baking powder
1 teaspoon salt
FILLING
1 kg zucchini around 3 large ones
200g Greek fetta
1 tablespoon olive oil
100g (3/4 cup ) plain flour
1 teaspoon salt
1 teaspoon pepper
2 eggs
1 medium brown onion
2 tablespoons of chopped mint
1 Tablespoon parsley chopped
2 shallots thinly sliced
TOPPING
100G SESAME SEEDS
METHOD :
Pre heat oven 190°C or 170° C fan-forced
FILLING
1. Grate the zucchinis add to a bowl and add salt. Let stand 10 minutes.
Squeeze the zucchinis to get rid if the liquid and add to a clean bowl.
2. Add the rest of the filling ingredients and mix through. Set aside while making the bread .
BREAD :
1. In a large bowl add all ingredients and mix to combine.
ASSEMBLING
1. Using butter Grease a 40cm to 45 cm baking tray
2. Sprinkle half the sesame seeds on the tray.
3. Add half the bread mixture on top , using a spoon to splot then using a knife spread it over to cover.
4. Add filling ingredients and using a knife spread evenly over.
5. Top with remaining bread mixture and spread evenly till smooth. Top with remaining sesame seeds
6. Bake in oven for 40 - 45 minutes ubtil lightly brown 190°C or 170°C fan-forced check
Notes
1. eat hot or cold
Serve with a side salad as a main meal
Pumpkin variation
Use 1kg of pumpkin, any pumpkin .
Grate the pumpkin, add straight to filling ingredients just leave out zucchinis and no need to salt or squeeze.
everything else is the same
I also have a pumpkin and fetta variation that I will add at the bottom.
Also When Im making my own recipes I weigh Ingredients
Prep time 20 min cook time 45min serving 12 slices
Recipe and photos are mine
Ingredients
Bread :
270 g of Greek Yoghurt
400mls water
400g ( 2 3/4 cups ) plain flour
130mls olive oil
2 teaspoon baking powder
1 teaspoon salt
FILLING
1 kg zucchini around 3 large ones
200g Greek fetta
1 tablespoon olive oil
100g (3/4 cup ) plain flour
1 teaspoon salt
1 teaspoon pepper
2 eggs
1 medium brown onion
2 tablespoons of chopped mint
1 Tablespoon parsley chopped
2 shallots thinly sliced
TOPPING
100G SESAME SEEDS
METHOD :
Pre heat oven 190°C or 170° C fan-forced
FILLING
1. Grate the zucchinis add to a bowl and add salt. Let stand 10 minutes.
Squeeze the zucchinis to get rid if the liquid and add to a clean bowl.
2. Add the rest of the filling ingredients and mix through. Set aside while making the bread .
BREAD :
1. In a large bowl add all ingredients and mix to combine.
ASSEMBLING
1. Using butter Grease a 40cm to 45 cm baking tray
2. Sprinkle half the sesame seeds on the tray.
3. Add half the bread mixture on top , using a spoon to splot then using a knife spread it over to cover.
4. Add filling ingredients and using a knife spread evenly over.
5. Top with remaining bread mixture and spread evenly till smooth. Top with remaining sesame seeds
6. Bake in oven for 40 - 45 minutes ubtil lightly brown 190°C or 170°C fan-forced check
Notes
1. eat hot or cold
Serve with a side salad as a main meal
Pumpkin variation
Use 1kg of pumpkin, any pumpkin .
Grate the pumpkin, add straight to filling ingredients just leave out zucchinis and no need to salt or squeeze.
everything else is the same
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