Everything you need for the Crustless Zucchini Pie:

  • 1,200 g tender zucchini
  • 5 eggs, beaten
  • 300 g crumbled feta cheese
  • 300 g fresh ricotta cheese
  • 160 g cornmeal or 1 packet of breadcrumbs
  • 2 tbsp chopped dill
  • 2 tbsp chopped mint
  • 5-6 fresh spring onions (with their leaves, finely chopped)
  • ¼ cup olive oil
  • Salt
  • Freshly ground black pepper

For the baking dish

  • A little olive oil

Instructions

  1. Lightly grease a small baking dish (24×32 cm) and sprinkle with half of the cornmeal.
  2. Preheat the oven to 170ºC.
  3. Remove the stamens from the zucchini flowers.
  4. Wash the zucchinis, remove their stems, and grate them coarsely.
  5. Place the grated zucchini in a strainer, sprinkle lightly with salt, and let them sweat for 10 minutes.
  6. Squeeze out excess moisture with your hands and transfer the zucchini to a bowl.
  7. Add the chopped spring onions, eggs, cheeses, the remaining cornmeal, dill, mint, and 2 tbsp olive oil to the bowl.
  8. Season with freshly ground black pepper and salt, tasting the mixture first.
  9. Spread the mixture evenly in the prepared baking dish.
  10. Arrange the zucchini flowers on top and drizzle with the remaining olive oil (be sure to focus on the flowers, as they can burn easily).
  11. Bake in the preheated oven on the lower rack for 40-45 minutes, until the surface is lightly golden.
  12. Alternatively, bake in a convection oven on the middle rack at 160ºC for about 40 minutes, until golden and set.
  13. Let the crustless Zucchini Pie rest for 15 minutes before serving.

Enjoy!

Source: Argiro Barbarigou