Cheesy zucchini pie
Something like a giant zucchini fritter! But instead of spending hours over the frying pan, bake it like a pie in the oven. You'll save time, effort, and a lot of calories. Cut it into squares (like brownies) and serve.
Ingredients
- 1 kg zucchini courgettes, coarsely grated (about 6 large)
- 1 Tbsp salt
- 1 onion finely chopped
- 4 spring onions finely chopped
- 1 cup parsley finely chopped
- 1/2 cup dill finely chopped
- 1/2 cup mint finely chopped
- 40 grams all-purpose flour
- 200 grams feta cheese crumbled
- 100 grams grated “kefalotyri” cheese sub. Pecorino
- 5 eggs lightly beaten
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 cup panko breadcrumbs
- Olive oil for the baking pan
To serve
- 150 grams strained Greek yogurt
- 2 Tbsp olive oil
- 1 clove garlic minced
- 1 Tbsp finely chopped parsley
- 1 Tbsp finely chopped dill
- Salt and freshly ground pepper
Instructions
- Place the grated zucchini in a colander and sprinkle with salt. Mix and leave to drain for about an hour. Drain well by squeezing in a towel to remove all the water (do this in 3-4 batches).
- Place the drained zucchini in a large bowl and mix with the onion, spring onions, parsley, dill, mint, flour, feta cheese, and half of the kefalotyri cheese. Add the beaten eggs with the pepper and oregano. Mix well.
- Take a rectangular baking dish, approximately 23 x 33 cm, and grease the bottom with a little olive oil. Sprinkle with half the panko breadcrumbs. Pour in the mixture and spread evenly. Sprinkle with the remaining grated kefalotyri cheese and panko breadcrumbs.
- Bake in a fan oven at 180˚ C for about 35-45 minutes until set and golden brown.
- For the yogurt sauce, mix all the ingredients in a bowl. Serve with the zucchini pie after cutting it into squares.