The happy marriage of zucchini spaghetti, feta and mint gives this dish a delicious flavor. Zucchini spaghetti is a technique that takes time: with a fine mandoline, slice them lengthwise, then salt them to remove moisture. Crumble the feta into dice and chiffonade the mint just before serving. Everything comes together in a light cake batter, leavened with baking powder and baked for 40 minutes at 180 °C. Served hot or cold, it's the perfect dish for light spring meals.

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Ingredients for 6 servings

servings
  • 2 zucchini (cut into spaghetti strands)
  • 3.5 oz (100 g) feta cheese
  • 15 fresh mint leaves
  • 0.4 cup (10 cl) whole milk
  • 0.4 cup (10 cl) olive oil
  • 3 eggs
  • 6.75 oz (190 g) flour
  • 1 packet baking powder
  • 3 pinches Espelette pepper
  • Salt, pepper