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
- Lightly grease a small baking dish (24×32 cm) and sprinkle with half of the cornmeal.
- Preheat the oven to 170ºC.
- Remove the stamens from the zucchini flowers.
- Wash the zucchinis, remove their stems, and grate them coarsely.
- Place the grated zucchini in a strainer, sprinkle lightly with salt, and let them sweat for 10 minutes.
- Squeeze out excess moisture with your hands and transfer the zucchini to a bowl.
- Add the chopped spring onions, eggs, cheeses, the remaining cornmeal, dill, mint, and 2 tbsp olive oil to the bowl.
- Season with freshly ground black pepper and salt, tasting the mixture first.
- Spread the mixture evenly in the prepared baking dish.
- 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).
- Bake in the preheated oven on the lower rack for 40-45 minutes, until the surface is lightly golden.
- Alternatively, bake in a convection oven on the middle rack at 160ºC for about 40 minutes, until golden and set.
- Let the crustless Zucchini Pie rest for 15 minutes before serving.
Enjoy!
Source: Argiro Barbarigou
