Ingredients for - Crustless Zucchini and Feta Pie
How to cook deliciously - Crustless Zucchini and Feta Pie
1. Stage
Grate zucchini using the largest holes of a box grater. Place in a colander, sprinkle with 1/2 teaspoon salt, and let drain for 30 minutes.
2. Stage
Meanwhile, whisk eggs in a large bowl. Whisk in Greek yogurt and 1/3 cup olive oil. Add flour and whisk until well combined.
3. Stage
Preheat the oven to 350 degrees F (175 degrees C). Brush a 12-inch round baking pan with 1 teaspoon olive oil and sprinkle 1/2 of the bread crumbs over the bottom.
4. Stage
Place zucchini in a cheesecloth or kitchen towel; bring the ends together and twist to squeeze out as much liquid as possible.
5. Stage
Transfer zucchini to the bowl with the egg-flour mixture. Add bell pepper, onion, black pepper, remaining 1/4 teaspoon salt, and but 2 tablespoons crumbled feta; mix well. Use a spatula to spread mixture into an even layer in the prepared pan. Sprinkle remaining feta over top, followed by remaining bread crumbs.
6. Stage
Bake in the preheated oven until pie is set and top is golden brown, about 1 hour. Remove from the oven and cool 20 minutes before cutting.
