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Turkish Bake

This is a twist on the traditional Turkish zucchini cake, it is high in protein, low in calories and flavoured with healthy herbs. Use up your vegetables for this tasty savoury dish.



250 grams grated zucchini ( let the zucchini settle on paper towels to drain excess moisture for 10 minutes, squeeze it a little more to get out the rest of the moisture and then use it)
1/4 cup chives (finely chopped)
1/2 teaspoon garlic powder
1/4 cup fresh dill (chopped)
1 teaspoon coriander powder
1 teaspoon baking powder
60 grams white flour
120 grams feta cheese crumbled (or vegan feta)
3 eggs or ORGRAN ® vegan easy egg made to specification
25 ml extra virgin olive oil
salt and pepper to taste

Turkish Bake Directions

Preheat the oven to 180C fan forced

Grease and line a baking loaf tin with baking paper. In a large bowl mix the chives, zucchini, baking powder, flour, crumbled feta, olive oil, coriander powder, dill herb, and garlic powder and mix thoroughly. Whisk eggs (or egg substitute) and combine evenly with the mixture.

Place in the loaf tin and bake for 30 minutes. 

Remove from oven to check if there is still some moisture in the middle of the loaf by pressing down on the loaf.

Return to oven for a further 23-27 minutes or until the mixture is set. 

Let the loaf stand in the pan for 10 minutes before serving.

Serve with lemon wedges, extra dill and mint, Turkish bread and yogurt if desired.

Nutrition facts

diet vegetarian Vegan gluten free

Per Serving

Fibers (g): 3g