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Zucchini, Feta and Dill ‘Pie’
Ingredients
  • Fine polenta, for dusting the tin
  • 700g zucchini, coarsely grated
  • 5 x 60g eggs
  • ½ cup (125ml) extra-virgin olive oil, plus extra for brushing
  • 1 cup chopped chives
  • ½ cup chopped dill or mint or basil
  • 220g feta
  • 150g freshly grated parmesan
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup (150g) self-raising flour
  • 8 to 12 cherry tomatoes, halved
  • mint leaves or sprigs, to serve
Steps
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