Sun-Dried Tomato & Feta Slice
40 mins active prep time, 4 servings
Ingredients (included in delivery)
- 6 eggs
- 2 zucchini
- 1 potato, peeled
- 100g parmesan cheese
- 1/4 cup sun-dried tomatoes, finely chopped
- 100 feta, roughly chopped
- 1/4 cup fresh parsley, coarsely chopped
- Rocket, roughly chopped
Ingredients (pantry items)
- 1/2 cup self-raising flour
- 1 cup milk
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Self-raising flour, milk, balsamic vinegar, olive oil.
Preheat oven to 200°C. Grease and line a shallow baking dish with baking paper.
2. Begin to prepare egg mixture
In a large bowl, whisk together the eggs and flour, then gradually add the milk.
3. Prepare vegetables
Coarsely grate the zucchini and potato. Drain on paper towel to remove excess liquid. Add the zucchini, potato, parmesan cheese, semi sun-dried tomatoes, feta and fresh parsley to the egg mixture and combine well.
4. Bake mixture
Pour the mixture into the prepared dish. Bake for 20-25 minutes or until golden brown. Allow to cool in the pan.
5. Prepare salad
Meanwhile, to prepare the salad add the rocket leaves to a large bowl. Mix together the olive oil and balsamic vinegar in a small bowl, and then pour over the leaves and toss to coat.
Serve zucchini slice with the side of dressed rocket leaves.