09 July 2014

QUICK ZUCCHINI CORNBREAD

Ingredients:
300 grams fresh courgettes (zucchini)
150 grams white cornmeal
50 grams all purpose flour
100 grams feta cheese
2 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


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 yogurt or sour cream and a salad of your choice. Yields 8 servings.

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