Zucchini, feta & dill pie

A great way to eat healthy and save some money is by making 2-3 of your weekly meals vegetarian. I made this zucchini, feta and dill pie a few weeks ago and it was delish!

Ingredients:

Fine polenta, for dusting
700g zucchini, coarsely grated
5 eggs
1/2 cup (125mL) extra-virgin olive oil plus extra for brushing
1 cup chopped chives
1/2 cup chopped dill
220g feta
150g Parmesan
Sea salt and freshly ground pepper, to taste
1 cup (150g) self-raising flour
8-12 cherry tomatoes, halved

1. Preheat your oven to 180 degree C. Butter a 22cm square tin and line with buttered baking paper. Dust tin with fine polenta, tap out excess and set aside

2. Pile grated zucchini into large colander and put some weight using heavy plate on top to drain

3. Meanwhile break eggs into large bowl and whisk together

4. Press down firmly on plate over zucchini to squeeze out as much liquid as possible. Stir grated zucchini into egg mixture. Crumble in most of feta (reserving a little for the top of the pie) along with Parmesan then season to taste with salt and pepper. Add the flour and mix it in until combined. Spread batter into prepared tin and sprinkle the reserved feta over the top. Gently press cherry tomato halves cut side up into the surface.

5. Bake for 45-50 min or until top of pie is springy when pressed (it should be quite bouncy if it's cooked, to double check insert the tip of a fine knife down into the middle and press the two sides of the cut apart - it should look quite set).

6. Take out the pie from the oven and cool in tin for 10-15 min. Put wire rack on top and invert the pie onto this. Peel away the paper then sit serving platter on top of pie and invert it again onto this. Tidy up staggly bits and brush the tomatoes with little extra olive oil. Best eaten at room temperature