Sufficient for 4 large serves:
Butter and oil for frypan600g of washed and dice zucchini or courgettes (about 1cm size)4 cloves of garlic, chopped or crushed4 spring onions, chopped, green tops included2 tablespoons of finely chopped fresh RosemaryLots of freshly ground black pepper150gms of crumbled feta cheese (cow or goat)
Stale bread cubed, up to 2 cupfulsOlive Oil50g crumbled fetaPine nuts
Heat Oven to 190º c or 170º c for a fan oven.
Heat a knob of butter and olive oil in a frypan over a moderate heat on the stove.Add the chopped garlic and spring onions and gently stir fry for around 3 minutes.
Add the diced zucchini, lots of pepper and the rosemary and continue to stir fry for about another 5 minutes.
Finally add the crumbled feta, a good stir though the whole mixture and take off the heat.
Make the topping by putting all the ingredients in a bowl with a good slosh of olive oil, stir well to absorb the oil into the bread.
Place the zucchini mixture in an ovenproof pie plate (if by chance there is liquid in the pan, use a slotted spoon to drain the zucchini). Sprinkle the topping all over and place in oven for around 30 minutes!