Bialik College Kitchen Garden Program
Ingredients:
Equipment:
4 zucchini (approx. 1kg), grated 2 tablespoons extra virgin olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 2 tablespoons herbs from the garden (mint, parsley, oregano) 1 cup feta or ricotta, crumbled 1 cup parmesan, grated 6 eggs, lightly beaten pepper 24 filo sheets butter, for brushing filo
chopping board knife grater tea towel metric measuring spoons/cups pastry brush muffin trays frying pan
Method: 1. Preheat oven to 180C 2. Place grated zucchini into a tea towel and twist ends up and squeeze the water out of it. May need to do a few times, using a couple of tea towels to get as much water out as possible. 3. Place olive oil in frying pan and add onion. Fry on a low heat until onion is soft and translucent. Add garlic and fry for a couple more minutes. Set aside to cool slightly. 4. Place grated zucchini, onion mixture, herbs, feta, parmesan, eggs and pepper into a bowl and mix to combine well. 5. Cut filo in half lengthways and then cut each length into 3 pieces. You should have 6 squares per sheet. You will need to do this to all the sheets. 6. Brush 2 muffin trays lightly with butter and place a square of filo in each hole. Brush another square of filo with butter and place on top of the first one. Continue until you have 4 layers in each muffin hole. 7. Divide zucchini mixture among the muffin holes. 8. Scrunch the filo together at the top to enclose filling. 9. Bake for 20-‐25 minutes or until golden brown.
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Bialik College Kitchen Garden Program