Crustless Zucchini Pie Withe Feta (Gluten-Free)

Ingredients

• 1200 grams ( 2.6 pounds) light green, small to medium-sized zucchinis
• 4 medium-sized eggs (lightly beaten)
• 200 grams (7 ounce) Greek yogurt
• 1 teaspoon baking soda
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 small red onion (minced)
• 2 small spring onions (minced)
• 60 ml (1/4 cup) olive oil (+ extra for the pan)
• 300 grams (10.6 ounces) feta cheese (coarsely crumbled)
• 220 grams (7.7 ounces) corn flour (+ some extra for the pan)
• olive oil

Instructions

1. 1

   Rinse the zucchinis and cut off the tops and bottoms. Grate on hand grater on medium scale, not too fine. Add the zucchini to a strainer.

2. 2

   Mix zucchini with 1 teaspoon of salt. Massage the zucchini for a minute or two until it starts to release its water.

3. 3

   Stand at room temperature for 40 minutes.

4. 4

   Preheat the oven to 170°C / 340°F.

5. 5

   Squeeze the zucchini by taking handfuls of it in your hands. Squeeze well to release most of its water content. Place the squeezed zucchini inside a mixing bowl.

6. 6

   Add the remaining ingredients to a bowl, except for the feta cheese and corn flour. Begin by mixing the yogurt with the eggs, olive oil, and baking soda, and then add the onions and herbs.

7. 7

   Mix in the grated zucchini.

8. 8

   Stir in the corn flour, and once fully mixed, incorporate the feta cheese.

9. 9

   Prepare a 38 x 27 cm (15 x 11 inch) pan. Drizzle with a generous splash of olive oil and dust with corn flour.

10. 10

    Transfer batter to the pan and spread evenly with a spoon.

11. 11

    Bake for about 40 minutes. Prick the center of the pie with a toothpick to see if it comes out clean.

12. 12

    Cut and divide into 12 square pieces and enjoy!