Recipe

Zucchini, fetta and corn wedges

Delicious and perfect to share with friends and family; zucchini, fetta and corn wedges from Australian Women's Weekly.

  • 55 mins cooking
  • Makes 12 Item
  • Print
    Print

Ingredients

Zucchini, fetta and corn wedges
  • 1/2 trimmed corn cob (125g)
  • 1 zucchini (90g), grated
  • 100 gram fetta
  • 2/3 cup (50g) finely grated parmesan
  • 3 cup (450g) self-raising flour
  • 2 teaspoon caster sugar
  • 1 cup (250ml) milk, approximately

Method

Zucchini, fetta and corn wedges
  • 1
    Preheat oven to 220°C/425°F. Grease and line oven tray with baking paper.
  • 2
    Cut kernels from corn cob. Combine corn, zucchini, crumbled fetta and parmesan in a medium bowl.
  • 3
    Sift flour and sugar into a large bowl; stir in corn mixture. Make a well in the centre, add milk. Use a knife to 'cut' milk through until mixture forms a soft sticky dough. Knead on a floured surface until smooth.

Notes

Press dough into a 22cm (9 inch) round on oven tray. Cut into 12 wedges. Brush with a little extra milk. Bake for 30 minutes or until they sound hollow when tapped. Cool on tray. Break into wedges when cool.

More From Women's Weekly Food