Easy peasy zucchini pie

With Cheese, EVO Oil & Vegetables

Nut Freev

[KOLOKYTHOPITA GYMNI]

As its name indicates, we cannot make an easier pie than this. With no phyllo pastry, this mixture is both fluffy and airy; it can also be used as filling for a pie with crispy phyllo. So easy to make, this pie is ideal for feasts because the batter can be prepared in advance and preserved in the refrigerator until the big day. Enjoy warm or cold.

Serves10-12 pieces

Cooks In20' preparation | 45' baking

DifficultyEasy Peasy

Ingredients

2.6 lb tender zucchini
5 eggs, beaten
2/3 lb feta cheese, crumbled
2/3 lb fresh anthotiro cheese (substitute any fresh goat cheese)
5.5 oz 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

Method

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.
The thinner the zucchini pie, the tastier it will be. However, it will grow in size before it turns golden brown!

Alternatively, use yellow squash instead of zucchini.