Zucchini Pie
Serve a main dish, side dish or snack
Serve a main dish, side dish or snack
Info
Prep Time:
20mCook Time:
45mDifficulty Level:
Ingredients
Serves 10-12
- 1.2kg tender zucchini
- 5 eggs, beaten
- 300gr feta cheese, crumbled
- 300gr fresh anthotiro cheese (substitute any fresh goat cheese)
- 150gr of toasted breadcrumbs
- 2 tbsp. fresh dill, chopped
- 2 tbsp. fresh parsley, chopped
- 2 tbsp. fresh spearmint, chopped
- 5-6 green onions with leaves, chopped
- 1/4 cup extra-virgin olive oil (and some more for the dish)
- Salt, freshly ground pepper
Directions
Lightly brush a shallow baking dish with oil and sprinkle with half the breadcrumbs.
Rinse the zucchini, remove the stem and roughly grate.
Transfer to a colander, add salt and leave for 10 minutes.
Squeeze zucchini with your hands to remove any excess fluid and put in a bowl.
Add the eggs, cheese, remaining breadcrumbs, chopped dill, parsley, and spearmint, as well as the green onions.
Add plenty of pepper and season to taste – careful, the feta cheese is fairly salty.
Empty into a 12 x 9-inch baking dish.
Sprinkle with olive oil and bake for 40-45 minutes in a preheated oven at 340°F, until golden brown.
Recipe Tips
The thinner the zucchini pie, the tastier it will be. However, it will grow in size before it turns golden brown!
You can also use yellow squash instead of zucchini.