Zucchini and Feta Cakes

I love nothing more than a one bowl wonder dish, this recipe can be whipped up in no time with about 3 things to wash up, with the bonus being they taste amazing!

I love nothing more than a one bowl wonder dish, this recipe can be whipped up in no time with about 3 things to wash up, with the bonus being they taste amazing!

serves
6
time needed
prep cook
ingredients
6
difficulty
Easy
rating (click to rate)
5.0 based on 1 rating, click to rate

Ingredients

  • 2 Zucchini (grated)
  • 150 grams Cheese (feta) crumbled
  • 1/3 cup Sundried Tomatoes (optional)
  • 4 Eggs lightly beaten
  • 1/2 cup Cheese (grated)
  • 1 cup Flour Self-Raising


Method

  1. Preheat oven to 180 degrees.
  2. In a large bowl mix all ingredients together with a wooden spoon. Spray mini muffin tin with oil then spoon mixture in until each muffin tray is full to the top.
  3. Bake for 20 minutes until golden brown. Serve hot or cold.

Notes

Recipe Hints and Tips:

  • Zucchini and Feta Cakes are suitable for freezing for up to 6 months or keep refrigerated for up to 1 week.
  • You can substitute self raising flour to gluten free self raising flour.

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