- Serves: 6-8
- Prep time: 15 minutes
- Cook time: 35 minutes
Ingredients
2 cups Pure: FABA Flour
2 zucchinis grated
1 cup polenta
½ cup parmesan cheese
½ cup chopped herbs
3 eggs
Salt and pepper to taste
Method
- Preheat the oven to 180°C and line or grease a medium baking dish or slice tin.
- Grate the zucchini, then squeeze out any excess moisture using your hands or a clean tea towel.
- In a large bowl, combine the Pure: FABA Flour, polenta, parmesan, chopped herbs, salt and pepper.
- In a separate bowl, whisk the eggs, then add them to the dry ingredients.
- Fold through the grated zucchini and mix until everything is well combined. If the mixture feels a little too thick, add a small splash of water or olive oil to loosen it slightly.
- Spoon the mixture into the prepared tin and spread it out evenly.
- Bake for 35–40 minutes, or until golden on top and firm in the centre.
- Allow to cool slightly before slicing and serving.
