Zucchini, Feta And Dill ‘Pie’ — Belinda Jeffery

Ingredients

• Serves 6.
• Fine polenta, for dusting the tin
• 700g zucchini, coarsely grated
• 5 x 60g eggs
• ½ cup (125ml) extra-virgin olive oil, plus extra for brushing
• 1 cup chopped chives
• ½ cup chopped dill or mint or basil
• 220g feta
• 150g freshly grated parmesan
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 cup (150g) self-raising flour
• 8-12 cherry tomatoes, halved
• mint leaves or sprigs, to serve