What you need
6 medium zucchini,thinly sliced
2 Tbsp sea salt
2 Tbsp cornflour
½ cup finely chopped dill
80g fetta cheese, crumbled
Sea salt and white pepper
¹⁄³ cup finely grated parmesan
Preheat oven to 180°C. Line the base and sides of a deep 20cm cake tin with baking paper. Put half the zucchini slices in a colander. Sprinkle with 1 tablespoon of the salt. Top with the remaining zucchini slices and salt. Allow to stand for 30 minutes, then rinse zucchini under cold water and pat dry with paper towel. Set aside on a large baking tray.
Break the eggs into a large mixing bowl, add cornflour and whisk to combine. Add dill, crumbled feta cheese and salt and pepper to egg mixture and stir to combine. Put zucchini slices in prepared cake tin.
Pour the egg mixture over the zucchini. Sprinkle parmesan over the top. Bake for 50-60 minutes or until cooked in the centre when tested with a skewer.
Stand tart for 10 minutes before turning out onto a plate. Serve warm or cold, cut into wedges.