Skill level

Average: 2.9 (37 votes)


  • 2 eggs
  • 1 cup fine polenta
  • 1 cup self-raising flour
  • 4 tsp olive oil
  • 1 large zucchini, grated
  • 1 cup water
  • 3 tsp plain wholemilk yoghurt
  • 1 cup cottage cheese
  • 1 cup sour cream
  • salt


  • 4 heaped tbsp cottage cheese
  • 4 heaped tbsp sour cream
  • 2 eggs
  • 4 tbsp olive oil
  • salt, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 230°C.

Beat eggs in a bowl and fold in oil. Sift in the polenta and self-raising flour and mix. Then add grated zucchini, water, yoghurt, cottage cheese and sour cream. Add salt to taste. It should have a batter-like consistency. If too thick, add more water.

Pour into a greased pan about 2–3 inches deep. Reduce oven temperature to 175°C and bake for 30–40 minutes.

Remove from oven when cooked and using a knife slice the ljevaca into diamond shapes while still in the pan.

Mix all the topping ingredients and pour evenly over the baked base so that it will soak through. Return it to the oven for another 10 minutes. When ready take out of oven and leave to sit for approx. 5–10 minutes before slicing and serving – keep covered with a clean cotton or linen cloth.  

Can be eaten cold or warm (it tastes better warm).