This is one of my favourite savoury cakes, as it combines all my favourite ingredients and especially fresh mint and chilli flakes (chilli flakes are optional).
It is also an incredibly versatile pie! It can be the perfect addition to your picnic, a great showstopper on your party table or the best make ahead meal for your or your kids’ lunchbox. You can also freeze it already cooked which makes it so convenient!
if you love zucchini and savoury cakes, you need to try this combo, you won’t be disappointed. it’s really delicious!
INGREDIENTS:
4 cups shredded zucchini
1 cup self-raising flour
1/2 - 3/4 cups water
1/3 cups olive oil
1 medium shredded halloumi
2 big onions, shredded
1 handful fresh mint leaves finely chopped
1 tsp chilli flakes
3 eggs
2 teaspoons salt
1/2 teaspoon black pepper
INSTRUCTIONS:
Give shredded zucchini and onions a good squeeze to extract as much water as possible
Transfer to a medium bowl and set aside
Preheat oven to 180 C degrees and spray pie baking dish with cooking spray
In a medium bowl, add eggs and whisk
Add flour and whisk well to combine (it will take a few minutes)
Add water and olive oil and stir it well
Add shredded halloumi, mint, chilli flakes (optional), salt and pepper, and whisk one more time
To the bowl with courgettes and onion add egg flour mixture on top and stir well to combine
Transfer mixture to previously prepared baking dish
spread some olive oil (2-3 spoons), add sesame seeds and bake for 45 minutes or until toothpick comes out clean
Broil for a few minutes for a golden crust
Cool off a bit, cut into slices and enjoy warm or cold (I love cold quiche!)
I love that it’s crunchy outside and soft inside.
Notes
1. You can make the pie ahead and refrigerate for up to 1 day
2. After bake as per recipe
3. Yo can refrigerate leftovers for up to 5 days covered
4. If you want reheat the pie, I recommend a microwave otherwise it will dry out in the oven
Comments