Turkish zucchini and haloumi bake

Big on flavour, low on fuss! You can have this Turkish-inspired bake in the oven in less than 20 minutes, then its just a matter of waiting for the haloumi and zucchini filling to set and the top to turn golden and caramelised.

Recipe «Turkish zucchini and haloumi bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1 large red onion, 1/3 cup fresh dill sprigs, plus extra, to serve, 1/3 cup fresh mint leaves, plus extra, to serve, 2 tbsp Cobram Estate Classic Flavour Extra Virgin Olive Oil, 2 garlic cloves, crushed , 1 lemon, rind finely grated, cut into wedges, 500g zucchini, coarsely grated, excess moisture removed, 225g haloumi, coarsely grated , 6 eggs, 125g spelt flour, 1 tsp baking powder, 1 tbsp pine nuts, 1 tsp sumac, 1 tsp sesame seeds, 3/4 tsp dried mint leaves, Toasted Turkish bread, to serve.

Ingredients:

• 1 large red onion 
• 1/3 cup fresh dill sprigs, plus extra, to serve 
• 1/3 cup fresh mint leaves, plus extra, to serve 
• 2 tbsp Cobram Estate Classic Flavour Extra Virgin Olive Oil 
• 2 garlic cloves, crushed 
• 1 lemon, rind finely grated, cut into wedges 
• 500g zucchini, coarsely grated, excess moisture removed 
• 225g haloumi, coarsely grated 
• 6 eggs 
• 125g spelt flour 
• 1 tsp baking powder 
• 1 tbsp pine nuts 
• 1 tsp sumac 
• 1 tsp sesame seeds 
• 3/4 tsp dried mint leaves 
• Toasted Turkish bread, to serve 
• Greek yoghurt, to serve 

Instructions

1. Preheat oven to 190C/170C fan forced. Grease and line the base and sides of an 18.5cm (base measurement) square cake pan.
2. Thinly slice one-third of the onion into rings and reserve. Finely chop remaining onion. Reserve 1 tbs of the dill sprigs and 1 tbs mint leaves. Chop remaining dill and mint.
3. Heat 1 tbs of the oil in a frying pan over medium-low heat. Add chopped onion, garlic and lemon rind. Cook, stirring, for 3 minutes or until soft. Transfer to a large bowl. Add zucchini, haloumi and chopped herbs.
4. Whisk eggs and remaining oil in a bowl. Sift over flour and baking powder. Whisk until smooth and combined. Season. Add to zucchini mixture. Stir until combined. Spoon into prepared pan. Top with reserved onion rings, dill and mint.
5. Combine pine nuts, sumac, sesame seeds and dried mint in a bowl and sprinkle over cake. Bake for 40-42 minutes or until set. Stand in pan for 10 minutes. Serve with lemon wedges, extra dill and mint, Turkish bread and yoghurt, if desired.