Crustless Zucchini Pie Withe Feta (Gluten-Free)

4.90 from 19 votes

Crustless Zucchini Pie Withe Feta (Gluten-Free)

Crustless Greek Zucchini Pie with cornflour, yogurt, feta, and fresh herbs. Very tasty and filling with a cakey-like texture.

Prep Time30

Cook Time40

Course: Appetizer, Side Dish

Cuisine: Greek

Keyword: easy, feta, healthy, pie

Servings: pieces

Calories: 244kcal

Equipment

15 x 11-inch baking pan

Ingredients

1200 grams / 2.6 pound light green, small to medium-sized zucchinis
4 medium-sized eggs lightly beaten
200 grams / 7 oz plain Greek yogurt
1 teaspoon baking soda
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 small red onion minced
1 small spring onion minced
55 ml olive oil
280 grams / 9.8 oz feta cheese coarsely crumbled
220 grams / 7.7 oz corn flour + some extra for the pan
olive oil

Instructions

Rinse the zucchinis and cut off the tops and bottoms. Grate on hand grater on medium scale not too fine.
Add the zucchini to a strainer and mix with 1 teaspoon of salt. Massage the zucchini for a minute or two until it starts to release its water. Then cover with a tea towel and let rest at room temperature for about 40 minutes.
Preheat the oven to 170°C / 338°F.
Take handfuls of the grated zucchini and squeeze them very well with your hands to release most of its water content. Place the squeezed zucchini inside a mixing bowl.
Once you have squeezed all of the zucchini start adding the remaining ingredients. Add the beaten eggs, the parsley, dill, onion, spring onion, and olive oil to the bowl with the zucchini.
In a small bowl mix together the Greek yogurt and baking soda. Stir it with a whisk to activate the baking soda and see the yogurt becoming a little bit foamy. Then add to the bowl with the remaining ingredients as well.
Stir well with a spoon. And then add the corn flour. Stir to combine. And lastly, add the crumbled feta cheese stirring gently to incorporate it into the mixture as well.
Grease a 38 x 27 cm (15 x 11 inch) with olive oil. Then add a little bit of corn flour to coat. Shake the pan to spread it into a very thin layer.
Pour the zucchini pie mixture into the pan and spread it evenly with a spoon.
Bake for about 40 minutes. Prick the center of the pie with a toothpick to see if it comes out clean.
Cut and divide into 12 square pieces and enjoy!
You can keep the pie for 24 hours at room temperature. And you may then keep it in the fridge for up to 3 days inside a food container.

Nutrition