Crustless Zucchini and Feta Pie
Description
A tasty topping of feta cheese and bread crumbs tops this savory, crustless, vegetable-filled pie that's perfect for any meal of the day.
Ingredients
•
4 medium zucchini
•
3/4 teaspoon salt, divided
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2 large eggs
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1 cup plain nonfat Greek yogurt
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1/3 cup extra-virgin olive oil
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1 cup self-rising flour
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1 teaspoon extra-virgin olive oil
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4 tablespoons bread crumbs, divided
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1 medium red bell pepper, chopped
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1/2 medium onion, chopped
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1/2 teaspoon ground black pepper
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7 ounces crumbled feta cheese
Directions
1
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
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
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
Place zucchini in a cheesecloth or kitchen towel; bring the ends together and twist to squeeze out as much liquid as possible.
5
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
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.