Zucchini-Feta Cake

Ingredients

• 150 g flour
• 1 tsp salt
• 1 pinch sugar
• 2 tbsp freshly chopped mint
• 1 egg
• 100 g cold butter
• 3 zucchinis
• 1 tsp olive oil (for the pan)
• 2 Eggs
• 2 Garlic cloves
• 250 ml skim milk
• 200 g feta
• 2 tbsp freshly chopped mint
• 1 tbsp freshly chopped parsley
• Salt
• pepper (from the mill)
• mint (for garnish)

Instructions

1. 1.

   Mix flour with salt, sugar and mint; form a mound on a work surface, create a well in the center and add the egg. Gather cold butter pieces around it and quickly knead into a smooth dough with both hands. Wrap in foil and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

3. 3.

   Wash, trim, halve lengthwise and cut zucchinis into ~4 cm pieces.

4. 4.

   Brush an tart tin with olive oil and place the zucchini inside. Blend eggs, peeled garlic cloves, milk, feta and herbs in a blender for a short while. Season with salt and pepper and pour over the zucchini. Remove dough from foil, roll to fit the pan size, lay it on the tin and press firmly at the edges.

5. 5.

   Bake in the preheated oven for 45-60 minutes until golden brown.

6. 6.

   Remove from oven, transfer onto a plate and lift out of the pan. Serve garnished with mint.