09 July 2014

QUICK ZUCCHINI CORNBREAD

Ingredients
300 grams fresh courgettes (zucchini)
150 grams white cornmeal
50 grams plain flour
100 grams Feta cheese
2 medium eggs
3 teaspoons baking powder
2 tablespoons minced fresh parsley
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano


Preparation
Grate the courgettes and squeeze them dry as much as possible. Sift the flour with the cornmeal and baking powder, and set it aside. Beat the eggs with feta cheese until creamy, then add the fresh parsley and the spices, as well as courgettes, and whisk really well. Switch to a wooden spoon, add the flour mixture, combine well, then add the olive oil and blend everything. Grease and flour your baking dish (20 cm; 8-inch), pour in the batter and bake in a preheated oven, at 180˚C (350˚F), for 25-30 minutes. Let it cool slightly and serve with yoghurt or sour cream and a salad of your choice. Yields 8 servings.

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