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Crustless Zucchini and Feta Pie
Crustless Zucchini and Feta Pie
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Greek-inspired vegetable pie with feta and bread crumb topping, perfect for any meal.
Ingredients:
  • 4 medium zucchini
  • 0.75 teaspoon salt, divided
  • 2 large eggs
  • 1 cup plain nonfat Greek yogurt
  • 0.33333334326744 cup extra-virgin olive oil
  • 1 cup self-rising flour
  • 1 teaspoon extra-virgin olive oil
  • 4 tablespoons bread crumbs, divided
  • 1 medium red bell pepper, chopped
  • 0.5 medium onion, chopped
  • 7 ounces crumbled feta cheese
Instructions:
  • Grate the zucchini using the largest holes of a box grater, then sprinkle with 1/2 teaspoon of salt and allow to drain in a colander for 30 minutes to draw out excess moisture.
  • In a large bowl, vigorously whisk together eggs, Greek yogurt, and 1/3 cup olive oil. Gradually incorporate flour until fully blended.
  • Preheat your oven to 350 degrees F (175 degrees C), then coat a 12-inch round baking pan with 1 teaspoon of olive oil and sprinkle half of the bread crumbs onto the bottom.
  • Wrap the zucchini in a cheesecloth or kitchen towel, then twist and squeeze tightly to remove excess liquid.
  • Combine zucchini with the egg-flour mixture in the bowl. Mix in bell pepper, onion, black pepper, the remaining 1/4 teaspoon salt, and all but 2 tablespoons of crumbled feta. Spread the mixture evenly in the prepared pan using a spatula. Top with the remaining feta and the rest of the bread crumbs.
  • Bake the pie in the preheated oven until set and the top is golden brown, which should take around 1 hour. Allow it to cool for 20 minutes before cutting.

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