Crustless Zucchini Feta Pie (Batzina)
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.
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Crustless Zucchini Feta Pie (Batzina)
- 2 medium zucchini coarsely grated
- 3 scallions chopped
- 1/3 cup fresh mint chopped
- 1/3 cup olive oil
- 4 oz Greek yogurt
- 2 eggs, lightly, beaten
- 7 oz feta cheese, crumbled
- 1/2 lemon, zested
- 1 tsp baking powder
- salt + pepper to taste
- 1/2 cup almond flour (or all purpose flour, oat flour or gluten free flour)
- Preheat your oven to 350 F. Lightly brush a 9×13” pan with olive oil.
- 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.
Thank you for sharing all these amazing recipes! I made this with almond flour and it came out amazing. The most important thing to remember is it you have to get the water out of the zucchini when using the almond flour.
Hi Patty, That sounds amazing! I thank you so much for leaving the comment on here so that everyone else has the option to try it with almond flour too! You rock!
Just got back from a first time vacation visiting many islands in Greece! I’m obsessed with the cuisine and now I’m so enjoying you and all your recipes. This is in the oven as I type!
Hi Maria, Glad you enjoyed the islands and I’m so happy you’re enjoying the dishes! Hope the Batzina worked out too!
Love your recipes .
THank you so much Janet!!!
Made it exact to recipe and it came out great. Love the mint and lemon with the zucchini. An easy dish to prepare with garden ingredients and it goes well with any meat main course.
Exactly – it is a great combination of flavors – thank you!
Delicious, light and fresh. We ate it with a summer salad and tzatziki on the side. My husband took it to work the next day for lunch and said it was just as nice cold. Thank you, we’ll be making it again soon 🙂
Hi Katya, Perfect! Glad it was well received and love having this type of dish for lunch the next day too!!
So good! The lemon really does it!
It tastes like summer!!
Hi Jodi, well said – perfect summer dish!
Delicious!!! And so easy to make! I made the recipe with ricotta instead of feta. I am definitely adding this recipe to my rotation!
Hi Molly, love the ricotta substitute – sounds delicious!!!
Loved the recipe and everyone enjoyed it! Turned out perfect and great taste! Many thanks for sharing 💕
One question, can we add chicken and a few more veggies like capsicums and French beans? Want to make it a bit high protein.
Also, if this quantity is increased, what else would I need to increase apart from seasoning? Please do let me know
Hi Rashida, You will definitely need to maybe double the recipe to add all of those ingredients in! Sounds absolutely DELICIOUS!!
Also separate maybe into two pans too…