My cookbook is here! 
A delicious low carb summer zucchini dinner, snack or side dish.
Fresh, straight forward simple ingredients that you probably already have in your kitchen. I love it when I don’t have to go shopping. The feta and fresh herbs are what makes this dish stand out most.
This dish is also very quick to prep with just the zucchini needing some shredding and squeezing. You can use a cheese cloth but I just use a thin cotton hand towel that I have designated my zucchini squeezer.
Don’t forget to evenly, yet lightly brush your 13×9 inch pan with some olive oil to prevent sticking. And you have to also let it settle and cool in the pan prior to slicing and removing.
If you are practicing a gluten free diet, feel free to sub in some almond flour, oat flour or gluten free all purpose flour here. It conveniently works the same. This dish is my go -to for meal prepping. I make a tray of it and it lasts me all week for lunches.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Crustless Zucchini Feta Pie (Batzina)
Ingredients
- 2 medium zucchini, coarsely grated
- 3 scallions, chopped
- 1/3 cup (15 g) fresh mint, chopped
- 1/3 cup (72 g) olive oil
- 4 oz (113.4 g) Greek yogurt
- 2 eggs,, lightly, beaten
- 7 oz (198.45 g) feta cheese,, crumbled
- 1/2 lemon,, zested
- 1 tsp baking powder
- salt + pepper, to taste
- 3/4 cup (118.29 g) almond flour, (or all purpose flour, oat flour or gluten free flour)
Instructions
- Preheat your oven to 350 F. Lightly brush a 9×13” pan with olive oil or line with parchment paper.
- Squeeze all of the liquid from your zucchini shreds using a clean thin cotton hand towel.
- In a large bowl, mix all of the ingredients except the flour.
- Next add the flour a little at a time – mixing it in as you go.
- Transfer the mixture to the pan and spread out evenly. Bake for 50-55 minutes. If the top isn’t golden brown, turn on the broiler for a few minutes. Remove form oven and allow to cool in the pan for 10 minutes prior to slicing.
If I use 4 medium zucchinis, should I double the rest of the ingredients? Thanks! Dünya
Do you think this would freeze well?
HI Jodi, yes you can freeze these slices individually !
came out extra yummy … 😊
HI Julnar, i’m so glad you loved them!
This is my new favorite food. So easy to make and so good!!
Hi Shakeisha, that’s awesome! I’m glad you tried them and loved them!
10/10 I used zucchini rampicante and it was fantastic in this.
Thank you Jill!
Fantastic! I didn’t have mint so I used dill. Highly recommend 👍
Hi Kathy, thank you for the feedback!
I can’t stop eating this divine basins
Thank you Stella
Chrissa
Loved it! Made 1 mistake I added real lemon juice 2 tsp. to it along with the lemon zest. It taste’s more like a desert. I also used almond flour and it was sweet too. Yum!!!
I’ve made this recipe countless times and it never fails! This is one of my boyfriend’s favorite recipes and he requests it at least once a week. I highly recommend this recipe if you’re looking for a low-carb side and love fresh Greek flavors!
Hi Cam, thats amazing! I’m so glad its a winner with both you and your boyfriend! Cheers!
as a greek who lives abroad this are so good and some of em i didnt even know them tbh.thank you.i added some peppers too
Hi, can I use corn meal instead of the flour or some of the flour? Thanks!
I made this the other day with no changes and it was awesome. I always grow mint but rarely used it and this recipe changed my mind about mint. I had asked about the “half lemon zested” and didn’t get a reply yet, so I used the juice and zest of 1/2 lemon and really enjoyed the results.
By 1/2 lemon zested, do you mean the juice and zest of 1/2 lemon?