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!
Zucchini and Feta Cakes
Course: Recipes, Vegetarian
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 Zucchini (grated)
150 gram Cheese (feta)-crumbled
0.33 cup Sundried tomatoes-(optional)
4 Eggs-lightly beaten
0.5 cup Cheese (grated)
1 cup Flour Self-Raising
Directions
- Preheat oven to 180 degrees.
- 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.
- Bake for 20 minutes until golden brown. Serve hot or cold.
- 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.
hat’s exactly how I use it, too. A batch in the freezer is such a lifesaver on those busy nights.…