Authentic home cooking from Greece, with US measurements. 
Fluffy Crustless Zucchini Pie
A fluffy, summery zucchini pie perfect for any time of day!
Fluffy Crustless Zucchini Pie
A fluffy, summery zucchini pie perfect for any time of day!
Open in Cookpad AppSteps
- 1
Wash the zucchini, trim the ends, and grate them using the large holes of a box grater. Place the grated zucchini in a bowl with a little salt. Use a fork to move the zucchini to one side of the bowl and tilt it so the liquid can drain out, or simply put the zucchini in a colander. Regularly pour off any liquid that collects.
- 2
In a separate bowl, crack the eggs and add the yogurt, butter, dill, mint, a little salt, and pepper. Mix well with a fork.
- 3
Add the feta, crumbling it by hand (reserve a little to sprinkle on top if you like), then add the drained zucchini. Gradually add a little flour at a time until the mixture has a cake-like batter consistency.
- 4
Grease a baking dish or casserole with a little olive oil and sprinkle with fine semolina. Pour in the zucchini mixture, then top with the reserved feta and the pecorino cheese. Bake at 380°F (190°C) with convection for about 1 hour, depending on your oven.
- 5
Let the pie cool to room temperature before slicing. Enjoy warm or cold!
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