Zucchini, dill and feta slice and a Dill pesto

As I mentioned in my previous post, I have been making pestos with herbs other than basil. The latest pesto I made was a Dill pesto. I liked the flavour and I think it would have worked well on chicken or fish, however, I used it in this Zucchini, dill and feta slice. Zucchini dill feta slice Apart from the cooking time, this slice was pretty easy to prepare and made a nutritious, low carb and tasty meal. Serve it with a salad for dinner and then take some for lunch the next day cold.

Zucchini, dill and feta slice

Makes 8 serves


2 large zucchinis, grated

6 eggs

200 grams ricotta cheese

100 grams feta cheese, cut into small cubes

½ cup dill pesto (recipe below)

½ cup coconut flour




Chopping board

Sharp knife


Non-stick fry pan

Wooden spoon

Large mixing bowl


Mixing spoon

Large baking dish

Baking paper

Measuring cup


  • Cook the grated zucchini in the non-stick fry pan until the majority of the moisture content is removed.
  • Crack the eggs into a large mixing bowl and beat with a fork.
  • Add in the ricotta cheese and feta cheese and mix well.
  • Add the dill pesto, coconut flour, salt and pepper and mix well. Add the cooked grated zucchini and mix well.
  • Pour the mixture into a large baking dish lined with baking paper. Bake in the oven at 170°C for 45 minutes. This slice can be served hot or cold. Allow the slice to sit for at least 10 minutes before slicing if serving hot.Dill pesto

Dill pesto

Makes about ¾ cup


1 cup of fresh dill packed tightly, stems removed

¼ cup fresh parsley

½ cup pine nuts

Juice from ½ a lemon, strained


Drizzle of olive oil (about 1 tablespoon)

2 clove of garlic, roasted


Sharp knife

Chopping board

Small strainer

Food processor



  • Roast the garlic cloves in the oven wrapped in aluminium foil for about 20 minutes at 160°C.
  • Add all the ingredients to a food processor and process until a smooth, thick paste forms, scraping down the sides of the food processor as necessary.

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