Zucchini Triangles with Smoked Salmon

• 2 large (400g) zucchini, grated
• 1 onion, peeled and grated
• 350g PHILADELPHIA Spreadable Cream Cheese
• 1 cup self-raising flour
• 1/2 cup grated cheddar cheese
• 1/2 cup oil
• 5 eggs, lightly beaten
• 2 tablespoons finely chopped dill
• finely grated rind of 2 lemons
• 100g smoked salmon
• dill springs, to serve

1. Drain excess moisture from the zucchini and combine with onions, 100g Philly*, flour, cheese, oil, eggs and seasoning until well combined.
2. Spoon mixture into a greased and lined 22x30cm tin and smooth surface.
3. Bake at 180C for 30 minutes or until firm to touch.
4. Allow to cool, then cut into 24 squares.
5. Combine remaining Philly*, dill and rind.
6. To serve, top each square with a spoonfull of Philly* mixture, some smoked salmon and a sprig of dill.

zucchini, onion, philadelphia, flour, cheddar cheese, oil, eggs, dill, lemons, salmon, dill springs

Taken from www.kraftrecipes.com/recipes/zucchini-triangles-smoked-salmon-104446.aspx (may not work)