Zucchini, Pumpkin and Feta Recipe

[Guest guest]

Hi Everyone,

Just made this recipe and it is yummy and very easy.

Didn't have any pumpkin so used potato (pan fried as they suggested) and more

feta than recipe called for because I had some I needed to use up. I used

Australian feta because I find other feta very salty, and soaked it in milk for

24 hours just to make sure. I didn't use muffin tins, just baked in square

casserole dish and sprinkled a little bit of Romano cheese on top. Baked for

about 25 minutes and it was perfect.

 

Virginia

West Aussie

 

Makes 7 individual-serve cakes.

1 teaspoon (5ml) oil

160g peeled, deseeded pumpkin cut into small dice (about 1 1/4 cm cubes)

1/2 medium onion, peeled and finely diced

275g (about 1 medium-large) zucchini

30g (about 4-5 pieces) sundried tomatoes in oil

65g (1/2 cup) cooked rice

40g (1/3 cup, lightly packed) grated tasty cheddar cheese

Salt and pepper

75g (1/2 cup) self-raising flour

2 large eggs (we use eggs with a minimum weight of 59g)

30ml (1 1/2 tablespoons) oil

80g feta cheese, crumbled (equivalent to a piece of feta about 4cm by 2cm by

2cm)

 

Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).

 

Heat 1 teaspoon oil in a heavy-based, non-stick frying pan over high heat. When

the oil is hot, add the pumpkin and reduce heat to medium. Cook, stirring

occasionally, until the pumpkin has lightly browned (about 10 minutes).

 

Add the onion to the pan and increase heat to medium-high.

Cook, stirring, until the onion has softened and lightly browned (about 3

minutes). Remove pan from the heat and transfer mixture to a large bowl. Set

aside to cool for about 15-20 minutes.

Cut seven pieces of baking paper about 13cm square. Grease seven holes of a

muffin pan (1/3 cup capacity holes). Line the muffin holes with the baking paper

squares.

Wash zucchini, discard ends, and grate. Squeeze handfuls of grated zucchini over

sink to remove excess liquid (this prevents the cakes from being too wet).

Drain sundried tomatoes and finely chop.

Add zucchini, tomato, rice, cheddar cheese, salt and pepper to the cooled

pumpkin mixture.

Stir until ingredients are just combined. Add flour and stir until just

combined.

Use a fork to beat eggs and 30ml (1 1/2 tablespoons) oil together in a small

bowl. Add egg mixture to zucchini mixture and stir until just combined. Gently

fold in feta cheese.

Spoon mixture evenly among prepared muffin holes.

Bake for about 30 to 35 minutes, until the cakes are golden brown and firm to

the touch (if your oven is not fan-forced, bake the cakes on the centre shelf of

the oven so they cook evenly).