Zucchini Feta Loaf

For the zucchini feta loaf, wash the zucchini and coarsely grate unpeeled. Salt and let stand for 30 minutes. In the meantime, cook the potatoes.

Put the zucchini in a kitchen towel and squeeze it properly. Roughly grate the feta and mix it with the zucchini. Peel the potatoes, press 300 g hot through the press and mix into the zucchini-feta mixture.

Finally, add egg, breadcrumbs, finely chopped bacon and spices to the mixture and let it stand for about 15 minutes.

Then form loafs and coat them in flour. Fry briefly on both sides in a frying pan. Wet a baking tray with water, place the loafs on baking paper, drizzle with olive oil and place in the oven at 180 degrees top/bottom heat for 35 minutes.

Mix the remaining potatoes with 1 tablespoon butter and finely chopped parsley and keep warm.

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