Crustless Zucchini Pie

Name: Crustless Zucchini Pie
Cook time: 1 h
Total time: 1 h
Cuisine: Greek
Ingredients: 2 large zucchini (grated); ½ tsp salt; ¼ tsp paprika; ⅛ tsp pepper; 2 spring onions; 1 large onion (grated); 1 bunch dill; 3 eggs; 200 ml vegetable oil; 200 g parmesan cheese; 260 g self raising flour; 200 g feta cheese; olive oil; sesame seeds

Instructions

Cook:1h

This crustless zucchini pie is the perfect lunch for a sunny day in the garden. The recipe originally comes from a friend in Crete. It’s both easy, and a great way to use up the glut of courgettes we seem to enjoy every July and August! Accompanied by a side salad (and maybe a chilled glass of white wine!), this courgette tart is so savoury and satisfying. The feta, parmesan and eggs give it that cheesey, almost quiche-like consistency, whilst the grated courgette/zucchini and the fresh herbs give it a real green vibrancy and fresh taste. Since it’s without a crust, it’s a really healthy, light option too. I’ve even been known to wrap the whole thing in tin foil and take it to the park for a picnic - and you can be sure that none ever comes back!

Updated at: Wed, 12 Feb 2025 16:33:04 GMT