Ingredient List

• 3 cups grated zucchini
• 2 cups grated mixed cheeses (firm fetta/parmesan/tasty cheddar)
• 2 cups SR flour, sifted
• 1/2 cup vegetable oil
• 1 cup milk
• 6 eggs, beaten
• 1/2 cup chopped green onions (shallots)
• 1/4 cup freshly chopped dill

This is Evi Mitchell’s recipe, from her village on the island of Lesbos in Greece. Evi runs the homely C’Aphrodite restaurant in Cremorne, Sydney.

Preheat oven to 200deg/180degC Fan Forced.  Spray 24 x 1/2 cup muffin tins with cooking oil spray.
In a bowl, combine the zucchini, cheese and flour and combine well.  Make a hole in the centre and add the oil, milk, eggs, green onions and dill. With a wooden spoon, mix to combine, being careful not to overmix the batter.  Don’t worry if it’s a bit lumpy. Spoon into prepared muffin tins, filling about 3/4 full.  Bake 30 minutes or until golden brown.  Makes approximately 24.

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