Zucchini Pie

 

The Guardian has some lovely recipes. I haven't made this yet, but it sounded so good that I wanted to get it stored somewhere.

Μπατζίνα Batzina (Zucchini pie)

This is a delicious crustless savoury pie that originated in Thessaly, near central Greece. As it’s pastry free, it’s lovely and light. It is also very versatile: substitute the zucchini for everything from grated pumpkin or sweet potato to any cheese, or just use zucchini without the eggs and cheese. Enjoy it hot or cold, as a main or as part of a meze platter.

Serves 6

4 zucchinis, grated
1 tsp salt
4 tbsp Greek‑style yoghurt
3 eggs
2 spring onions, chopped
1 cup chopped mint 
1 cup chopped dill 
1 cup chopped flat‑leaf parsley 
 3/4 cup plain flour
1 tbsp baking powder
3/4 cup Greek feta, crumbled
4 tsp extra‑virgin olive oil
1 cup breadcrumbs

Place the grated zucchini in a colander, cover with salt and set aside to drain for two hours. Once drained, use your hands to squeeze out any remaining juice.

Preheat the oven to 350 degrees. Combine drained zucchini and all the remaining ingredients (except for the oil and breadcrumbs) in a bowl, stirring gently with a wooden spoon to create a thick batter. Season with salt and pepper.

Grease a 11 inch round cake tin with two teaspoons of olive oil and sprinkle two tablespoons of breadcrumbs over the base of the tin (this will help prevent sticking). Pour mixture into the tin and top with remaining breadcrumbs and olive oil. Bake for 40 minutes, or until golden.