1.200 gr. of zucchini
5 beaten eggs
300 gr. feta cheese in crumbs
300 gr. fresh anthotyro
160 gr. (1 sachet) toast
2 tablespoons chopped dill
2 tablespoons chopped mint
5-6 spring onions with their leaves, finely chopped
1/4 cup olive oil
freshly ground pepper
a little olive oil for the pan
To make the crustless zucchini pie:
Put in a baking tray olive oil and then sprinkle it with half of the toast.
After washing the zucchini, remove the stem and grate them on a handle grater.
Put them in the strainer, salt them a little and let them for about 15΄.
Squeeze them with your hands and put them in a bowl.
Add the eggs, the cheeses, the rest of the toast, the dill and the mint, 2 tablespoons of the olive oil and the fresh onions.
Grate a little pepper and salt, after tasting the sample.
Spread the mixture in a pan.
Sprinkle with the remaining olive oil and bake the pie in a preheated oven at 170oC for 40΄-45΄, until the surface is browned.
Alternatively, on the middle grill, at 160 οC for about 40 minutes until the pie is golden brown and stable.
Serve the zucchini pie cold or at room temperature.
Nutritional comment by Anastasios Papalazaros *
"Many times during the day we prefer the fastest and smartest versions of a recipe. This zucchini pie is crustless, delicious and very nutritious. Zucchini are high in fiber, vitamins (A, C, K), folic acid and antioxidants such as lutein and zeoxanthin, which help the eye function."
* Dr. Anastasios Papalazarou
** The food intake and the macronutrient composition is approximate and concerns a portion of the recipe.
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