Name: Crustless Zucchini and Feta Pie
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Zucchini - 4 medium; Salt, divided - ¾ teaspoon; Eggs - 2 large; Plain nonfat Greek yogurt - 1 cup; Extra-virgin olive oil - ⅓ cup; Self-rising flour - 1 cup; Extra-virgin olive oil - 1 teaspoon; Bread crumbs, divided - 4 tablespoons; Red bell pepper, chopped - 1 medium; Onion, chopped - ½ medium; Ground black pepper - ½ teaspoon; Crumbled feta cheese - 7 ounces

Ingredients for - Crustless Zucchini and Feta Pie

1. Zucchini 4 medium

2. Salt, divided ¾ teaspoon

3. Eggs 2 large

4. Plain nonfat Greek yogurt 1 cup

5. Extra-virgin olive oil ⅓ cup

6. Self-rising flour 1 cup

7. Extra-virgin olive oil 1 teaspoon

8. Bread crumbs, divided 4 tablespoons

9. Red bell pepper, chopped 1 medium

10. Onion, chopped ½ medium

11. Ground black pepper ½ teaspoon

12. Crumbled feta cheese 7 ounces

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.