Mediterranean Zucchini & Sun-Dried Tomato Slice
60% authentic · Mediterranean-inspired
A flavorful twist incorporating Mediterranean ingredients like sun-dried tomatoes, olives, and oregano, offering a vibrant and zesty profile.
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Ingredients
- Zucchini2 medium
- Sun-dried tomatoes (oil-packed)1/4 cup chopped
- Kalamata olives1/4 cup pitted and chopped
- Red onion1/4 cup finely chopped
- Eggs3 large
- Parmesan cheese1/2 cup grated
- All-purpose flour1/2 cup
- Olive oil (from sun-dried tomato jar)2 tablespoons
- Dried oregano1 teaspoon
- Salt1/4 teaspoon
- Black Pepper1/4 teaspoon
Steps
- 1
Preheat oven to 180°C (350°F). Grease and line a 20cm square baking tin.
- 2
Grate the zucchini and squeeze out excess moisture.
- 3
Drain and chop sun-dried tomatoes and olives. Finely chop red onion.
- 4
In a large bowl, whisk the eggs, olive oil, salt, pepper, and oregano.
- 5
Stir in the flour until just combined.
- 6
Add the grated zucchini, chopped sun-dried tomatoes, olives, red onion, and grated Parmesan cheese to the egg mixture. Mix well.
- 7
Pour the mixture into the prepared baking tin and spread evenly.
- 8
Bake for 35-40 minutes, or until golden brown and set.
- 9
Let cool slightly before cutting into wedges.
