Cheesy Zucchini Pie by @cuisinovia
8 servings
🥒
1 kg
Zucchini
🧂
15 ml
Salt
🧅
150 g
Onion
🧅
4
Spring Onions
🌿
64 g
Parsley
🌿
17 g
Dill
🌱
15 g
Mint
🌾
40 g
All-purpose Flour
🧀
200 g
Feta Cheese
🧀
100 g
Kefalotyri Cheese
🥚
250 g
Eggs
🧂
2.5 ml
Black Pepper
🌿
5 ml
Dried Oregano
🍞
60 g
Panko Breadcrumbs
🫒
45 ml
Olive Oil
🥣
150 g
Strained Greek Yogurt
🫒
2 tbsp
Olive Oil
🧄
3 g
Garlic
🌿
1 tbsp
Parsley
🌿
1 tbsp
Dill
🧂
Salt
Preparation Steps
Step 1/21
Coarsely grate the zucchini using a box grater.
Step 2/21
Transfer the grated zucchini to a colander and sprinkle evenly with the 1 tablespoon salt.
Step 3/21
Mix the salted zucchini and leave it to drain for 60 minutes.
Step 4/21
Wrap the drained zucchini in a clean kitchen towel and squeeze out as much liquid as possible in 3 to 4 batches.
Step 5/21
Preheat the oven to 180°C / 350°F with fan circulation.
Step 6/21
Finely chop the onion, spring onion, parsley, dill, and mint.
Step 7/21
Lightly beat the 5 eggs until the yolks and whites are combined.
Step 8/21
Place the squeezed zucchini in the large mixing bowl and add the onion, spring onion, parsley, dill, and mint.
Step 9/21
Add the flour, feta cheese, and half of the kefalotyri cheese to the zucchini mixture.
Step 10/21
Pour in the beaten eggs and add the black pepper and dried oregano.
Step 11/21
Mix the filling thoroughly until the ingredients are evenly distributed.
Step 12/21
Grease the bottom of a 23 x 33 cm / 9 x 13 inch rectangular baking dish with a little olive oil.
Step 13/21
Sprinkle half of the panko breadcrumbs over the oiled baking dish.
Step 14/21
Pour the zucchini filling into the prepared baking dish and spread it into an even layer.
Step 15/21
Sprinkle the remaining kefalotyri cheese over the filling, then cover with the remaining panko breadcrumbs.
Step 16/21
Bake for 35 to 45 minutes until the pie is set in the center and golden brown on top.
Step 17/21
Mince the garlic and finely chop the parsley and dill for the yogurt sauce.
Step 18/21
Combine the strained Greek yogurt, 2 tablespoons olive oil, garlic, parsley, dill, salt, and black pepper in a small bowl.
Step 19/21
Mix the yogurt sauce until smooth and evenly seasoned.
Step 20/21
Rest the baked pie for 10 minutes, then cut it into 8 squares.
Step 21/21
Serve each zucchini pie square with the yogurt sauce.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
390 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
1 hour 30 minutes
Cooking
40 minutes
Overall
2 hours 10 minutes
Difficulty
Level
Medium (2/4)
Steps
21 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@cuisinovia
Origin
Cuisine
Greek, Mediterranean
Geographic
Greece, Mediterranean
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos