Zucchini Slice with Marinated Goats Feta
FEATURING MONJAY MEZZA’S MARINATED GOATS FETA
Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.
Zucchinis grow in summer, and summer means picnics. Therefore, zucchini slice is the perfect picnic fare. When buying from the supermarket or the local hipster farmers’ market, it’s usually wise to go for the small to medium-sized ones, as the larger versions tend to be more fibrous. Because we’re grating the zucchini, though, it matters not.
A word on bacon. It matters. Specifically, the type. You may have seen products in the supermarket like pancetta or Kaiser Fleisch and wondered what the difference is between them and bacon. Well, both pancetta and bacon come from the belly of the pig – and that’s where the similarities end. Factory-made bacon, which you find vac-packed in the refrigerated aisle, has been injected with salt, sugar, flavour enhancers, starch and sometimes liquid pork protein and smoke flavour. By the time it hits the shelf, it’s as much as 14% water.
Pancetta, on the other hand, involves rubbing pieces of pork belly with salt and sometimes spices and then leaving to dry for around a week, during which time moisture is drawn out and some of the salt absorbed. The bellies are then rolled and hung to dry for another month. This allows some of the proteins to break down and turn into their more basic components, amino acids, which act as natural flavour enhancers. Pancetta contains far less water than bacon and it’s saltier. When added to dishes like our zucchini slice or slow cooks, they give a wonderful punch of flavour. Pancetta can be more expensive than bacon but, remember, when you buy bacon, you’re also buying water.
We list bacon in the ingredients because it’s easier to find and it still works. It just doesn’t work as well as pancetta.
- 3 large zucchinis, coarsely grated
- 150g bacon, diced
- An onion, diced
- 5 eggs
- 1 cup self-raising flour
- 200g ricotta
- I tub Monjay’s Marinated Goat’s Feta
How to Prepare
Preheat oven to 170°C. Grease and line a lamington tin or something similar.
Put the zucchini in a colander and sprinkle with salt. Give it a mix with your hands and then place the colander in a sink to drain.
Throw the diced bacon into a frypan and place it over a medium heat (no need for oil). Once it’s sizzling away, add the onion and cook until soft.
Crack the eggs into a large bowl, add the flour and combine. Wrap the zucchini in paper towel, summon the day’s minor irritations, and then squeeze all the juice out of it. Add it to the floury egg (or eggy flour) mixture, along with the onion and bacon and ricotta, then mix well. Season with salt and pepper.
Pour into the lamington tin, and then dollop over little spoonfuls of our delicious marinated feta. Bake in the oven for 30-40 minutes. Allow to cool a little before slicing into squares.
TIP: A classic accompaniment to a zucchini slice is chutney, but why not try one of our dips for a change? This would pair wonderfully with our Tzatziki Dip, or even the Feta & Olive.
Marinated Goats Feta
Our soft, spreadable goats feta has been marinated in oil with herbs and spices to create a luxurious and versatile cheese perfect for every occasion.
Why not try it in a wrap with our delicious falafels? You’ll find the rich creaminess of the feta a perfect compliment to all our finger foods! It is amazing in salads, the perfect compliment to a mezza plate and adds extra flavour and nutrition to wrap and sandwiches. This product is only available in Victoria.
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