• 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


  1. Lightly brush a shallow baking dish with oil and sprinkle with half the breadcrumbs.
  2. Rinse the zucchini, remove the stem and roughly grate.
  3. Transfer to a colander, add salt and leave for 10 minutes.
  4. Squeeze zucchini with your hands to remove any excess fluid and put in a bowl.
  5. Add the eggs, cheese, remaining breadcrumbs, chopped dill, parsley, and spearmint, as well as the green onions.
  6. Add plenty of pepper and season to taste – careful, the feta cheese is fairly salty.
  7. Empty into a 12 x 9-inch baking dish.
  8. Sprinkle with olive oil and bake for 40-45 minutes in a preheated oven at 340°F, until golden brown.
  9. The thinner the zucchini pie, the tastier it will be. However, it will grow in size before it turns golden brown!
  10. Enjoy!

Source: Argiro Barbarigou