Prep 15minute(s)
Ready In 45minute(s)
Serves 24
Ingredients
- dill springs, to serve
- finely grated rind of 2 lemons
- 1 onion, peeled and grated
- 1 cup self-raising flour
- 1/2 cup grated cheddar cheese
- 1/2 cup oil
- 100g smoked salmon
- 2 large (400g) zucchini, grated
- 2 tablespoons finely chopped dill
- 350g PHILADELPHIA Spreadable Cream Cheese
- 5 eggs, lightly beaten
Instructions
- Drain excess moisture from the zucchini and combine with onions, 100g PHILADELPHIA, flour, cheese, oil, eggs and seasoning until well combined.
- Spoon mixture into a greased and lined 22x30cm tin and smooth surface. Bake at 180°C for 30 minutes or until firm to touch. Allow to cool, then cut into 24 squares.
- Combine remaining PHILADELPHIA, dill and rind. To serve, top each square with a spoonfull of PHILADELPHIA mixture, some smoked salmon and a sprig of dill.
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