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Ingredients
  • coconut oil, butter or ghee for greasing
  • 2 to 3 large zucchini
  • 1 teaspoon sea salt flakes
  • 550g ricotta
  • ⅓ cup grated parmesan*
  • 2 green shallots (or 'green salad onions' as they are called in supermarkets here in Australia), chopped
  • 2 cloves garlic, chopped
  • ¼ cup chopped dill
  • zest of 1 lemon
  • 2 large eggs, well beaten
  • ⅓ cup crumbled fetta**
  •  
  • Original recipe calls for a whopping ¾ cup of parmesan, but I found this much too salty.
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