I have a friend who has about 5 chickens.
She is also babysitting (chickensitting?) another 5 or so chickens.
They are a family of four and the 3 year old, since discovering where eggs actually come from, won’t eat anything that evidently has eggs in it.
As you can imagine, she has a buttload of fresh eggs that need cooking.
And so, this recipe is for her!
3 medium zucchinis – grated
2 teaspoons crushed garlic
1teaspoon dried thyme
1/3 cup milk
Preheat your oven to 180 degrees. (Not fan forced)
Once you’ve grated your zucchini, squeeze out as much juice as you can and transfer to a frypan.
Add a little oil, the garlic and the thyme and cook until it’s just starting to brown.
Meanwhile, beat eggs and milk together in a bowl and crumble in the fetta.
Add the zucchini to the bowl and mix.
Use a 12.5inch/24cm pie dish, lightly coat with spray oil and pour in the mixture.
Cook for approx 40 mins.
We served ours with steamed veggies but it would also be lovely with salad.
The slice itself can be eaten both hot or cold.
Enjoy the lovely summer food!