Baked Mucver with Zucchini and Feta

• zucchini↗6

  (about 325 g)

• green onion↗2

  finely sliced

• parsley↗½ маленького пучка

  finely sliced

• mint↗½ маленького пучка

  finely sliced

• dill↗½ маленького пучка

  finely sliced, plus extra for serving

• eggs↗4
• halloumi↗75 g

  grated

• feta↗100 g

  crumbled

• garlic cloves↗2

  grated

• olive oil↗4 tbsp

  plus extra for the pan

• plain flour↗80 g
• baking powder↗1 tsp
• sesame seeds↗1 tbsp

  toasted, plus extra for serving

• black cumin↗1 tbsp

  plus extra for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Roughly grate the zucchini onto a clean kitchen cloth, wrap and squeeze out excess moisture. Transfer the zucchini to a colander and let all liquid drain.

2. 2

   In a large bowl combine the grated zucchini, finely sliced green onion, parsley, mint and dill. Add the eggs, grated halloumi, crumbled feta, grated garlic cloves, flour, baking powder, toasted sesame, black cumin, 4 tbsp olive oil, and season with salt and pepper to taste. Mix until a homogeneous mixture forms.

3. 3

   Line a 25‑26 cm diameter pan with parchment paper and brush it with the remaining olive oil. Place the pan in the preheated oven and heat for 5 minutes.

4. 4

   Carefully remove the pan, pour the prepared zucchini mixture into it and spread evenly. Sprinkle a little more toasted sesame and black cumin on top. Return to the oven and bake for 35 minutes, until the top turns golden‑brown.

5. 5

   Let the bake rest for at least 20 minutes, then cut into portions and sprinkle fresh dill before serving.