Ingredients
- 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
Instructions:
- 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!
- Enjoy!
Source: Argiro Barbarigou
