Crustless Zucchini and Feta Pie

european greek mediterranean middle eastern region turkish side dessert bread main sour savory umami medium fast

Prep

28 min

Cook

45 min

Total

73 min

Ingredients (12)

4 medium zucchini g

¾ teaspoon salt, divided g

2 large eggs g

1 cup plain nonfat Greek yogurt g

⅓ cup extra-virgin olive oil g

1 cup self-rising flour g

1 teaspoon extra-virgin olive oil g

4 tablespoons bread crumbs, divided g

1 medium red bell pepper, chopped g

½ medium onion, chopped g

½ teaspoon ground black pepper g

7 ounces crumbled feta cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Grate zucchini using the largest holes of a box grater. Place in a colander, sprinkle with 1/2 teaspoon salt, and let drain for 30 minutes.

Meanwhile, whisk eggs in a large bowl. Whisk in Greek yogurt and 1/3 cup olive oil. Add flour and whisk until well combined.

Preheat the oven to 350 degrees F (175 degrees C). Brush a 12-inch round baking pan with 1 teaspoon olive oil and sprinkle 1/2 of the bread crumbs over the bottom.

Place zucchini in a cheesecloth or kitchen towel; bring the ends together and twist to squeeze out as much liquid as possible.

Transfer zucchini to the bowl with the egg-flour mixture. Add bell pepper, onion, black pepper, remaining 1/4 teaspoon salt, and but 2 tablespoons crumbled feta; mix well. Use a spatula to spread mixture into an even layer in the prepared pan. Sprinkle remaining feta over top, followed by remaining bread crumbs.

Bake in the preheated oven until pie is set and top is golden brown, about 1 hour. Remove from the oven and cool 20 minutes before cutting.