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Zucchini-Feta Triangles

Ready in 45 minutes
Prep 15 minutes
Cook 30 minutes
8
SERVINGS
METRIC
IMPERIAL

  • 250 ml all purpose flour
  • 7 ml baking powder
  • 5 ml dried oregano
  • 2 ml salt
  • 2 ml paprika
  • 1 ml black pepper
  • 1 ml cayenne pepper
  • 5 eggs
  • 2 egg whites
  • 125 ml butter,melted and slightly cooled
  • 4 green onions, chopped
  • 50 ml fresh parsley , chopped
  • 750 ml zucchini, unpeeled and grated
  • 250 ml crumbled feta cheese (about 6 oz/175 g)
  • cherry tomato slices and fresh herbs (optional)
A perfect bite-sized appetizer that’s great for late summer barbecues and picnics. A deliciously simple way to use up the zucchini from the garden!

Instructions

Step 1:
Preheat oven to 350°F (180°C). Grease a 9 x 13-inch (3.5 L) glass baking dish.

Step 2:
In a small bowl, whisk together flour, baking powder, oregano, salt, paprika, black pepper, and cayenne; set aside.

Step 3:
In a large bowl, whisk eggs and egg whites until combined. Whisk in butter, flour mixture, green onions, and parsley. Stir in zucchini and cheese.

Step 4:
Spread the combined mixture evenly in the prepared dish. Bake for 25 to 30 minutes, or until set and brown around the edges.

Step 5:
Cool slightly before cutting into 2-inch (5 cm) squares, then in half to make triangles. Serve warm or at room temperature. Garnish with tomato slices and herbs, if desired.

Tips
  • What are some ways to personalize this recipe with different cheese and herbs?
Nutritional Facts
  • Amount Per Serving
    90 Calories
  • Total Fat
    6
  • Sodium
    193
  • Carbohydrates
    5
  • Fibre
    01
  • Protein
    3

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