Sunday, March 18, 2012

zucchini, feta and dill 'pie'

A vegetarian delight - thank you to Belinda Jeffrey for the recipe for this pie/slice. The texture was like a quiche, probably due to the high number of eggs (5). It is quite rich, filling and packed with zucchini. Small servings at room temperature makes it the perfect light summer lunch and when warmed up, its a satisfying winter meal.

Due to my high cholesterol and conscious stomach, I used less feta and Parmesan than noted in the recipe and still tasty. I used one bunch of dill (all of one packet from Woolies) and it was a tad overpowering - the basil in the recipe would probably have been good. Would definitely do this again!
See Belinda Jeffrey's website for the recipe.

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