Tuna & Zucchini bake

by Dr Antigone Kouris-Blazos

Ingredients (serves 10)

5 medium zucchinis, grated
2 garlic cloves, crushed
1 large onion or leek, chopped
3 eggs, beaten
2 tbs fresh dill or fresh basil leaves, chopped
1 400g tuna (in spring water)
200g yoghurt
1/2 cup light cheese grated
1/2 cup light fetta cheese
2 tbs olive oil or rice bran oil or grape sed oil
salt/pepper to taste

Method
In a saucepan, cook garlic and onion in olive oil. Add grated zucchini and cook, stirring over medium heat for about 10 min or until softened and excess liquid is evaporated. Add dill or basil and season to taste.
Spread zucchini mixture into a greased shallow oven proof dish.
Spread tuna over zucchini.
Combine egg with yoghurt and fetta. Pour over tuna/zucchini.
Sprinkle with tasty cheese and bake in oven (180C) for 25min or until browned.