Zucchini Triangles with Smoked Salmon

Zucchini Triangles with Smoked Salmon
15 Mins
Prep time
30 Mins
Cooking time
Serves 24

What you need

  • 2 large (400g) zucchini, grated
  • 1 onion, peeled and grated
  • 250g PHILADELPHIA Spreadable Cream Cheese
  • 1 cup self-raising flour
  • 1/2 cup grated cheddar cheese
  • 1/2 cup oil
  • 5 eggs, lightly beaten
  • salt and pepper, to taste
  • 1 tablespoon finely chopped dill
  • finely grated rind of 1 lemon
  • 100g sliced smoked salmon, cut into strips
  • dill springs, to serve

How to make it

  1. DRAIN excess moisture from the zucchini and combine with onions, 100g PHILADELPHIA, flour, cheese, oil, eggs and seasoning until well combined.
  2. SPOON mixture into a greased and lined 22cm x 30cm tin and smooth surface. Bake in a moderate oven at 180°C for 30 minutes or until firm to touch. Allow to cool, then cut into 24 squares.
  3. COMBINE remaining PHILADELPHIA, dill and rind. To serve, top each triangle with a dollop of PHILADELPHIA mixture, smoked salmon and dill.  Serve immediately.