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)
Ingredients
- 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
- 3/4 cup 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.
Notes
Nutrition
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one of the best pies i did, turned very good, hard to stop yourself from eating.
I have made this twice so far and absolutely love it. So tasty and easy to make. I love the addition of mint but put in more than the recipe in order to taste it when I made it the 2nd time.
Your videos are great to watch.
Thanks Stella
OMG – if you have not made this already, then what are you doing? Go….now….be fruitful and discover the most delicious pie/slice of heaven ever. It will be on constant rotation. I cook down baby spinach with shallots and add them with some olives. Every time I take a bite from a fresh bake I always swoon. Don’t ever lose the recipe. Very appreciative to the Hungry Happens lady 💕🙏🏻
1/2 a lemon zested: does that include the juice ?
oh to the em to the gee… This is fantastic! I could eat this literally every single day. So much yum!! And I have been cooking for 50 years and make almost every meal at home. And my repertoire is huge. But this one is special. I did use dill instead of mint because I’m not a fan of mint and dill is my favorite. So for anyone else that doesn’t love mint, USE DILL!
You won’t be sorry you tried this! Thank you so much!
oh to the em to the gee… This is fantastic! I could eat this literally every single day. So much yum!! And I have been cooking for 50 years and make almost every meal at home. And my repertoire is huge. But this one is special. Thank you so much!
This is AMAZING. Love it, flavors work so well together. Definitely will be making frequently.
Hi Rachel, I am so glad you loved the recipe! Thank you for your positivity!
I made this tonight with double 00 flour instead of almond flour. Came out amazing! I also sauteed finely chopped garlic (2 small cloves) and about a handful of finely chopped mushrooms and added them in. I also added about 3 small artichoke hearts and 3 chopped kalamata olives. I added in some “taste of europe” seasoning with thyme and oregano and others. Came out rustic! Love this recipe will definitely be making again!
Looking forward to making this!
You’re gonna love this one!
I love this! How many cups do 2 medium zucchinis yield approximately? Thanks!
Could I substitute the Greek yogart with cottage cheese or sour cream?
This didn’t even last a day in our house! It was a major hit!
I’m wondering if you have a suggestion on making this for camping? Could it be fried on a griddle or cooked in the campfire?
Thanks!
Soooo good. I wanted to finish it within minutes
Hi Jo, I know the feeling! Thanks for trying it!
Soooo good! Used parsley instead of mint and was in a smaller loaf pan, created a 5icker version but still soooo yummy!
Ευχάριστο!
Hi Jenny – glad you enjoyed the dish! N’sai kala!!
This was absolutely delicious! I followed the recipe exactly and could eat the whole pan! Perfect for summer!
Hi Lisa, I feel you on that one! ITs so hard to control yourself around them!
Look forward to trying this. The recipe calls for mint, but in the photos do I see fresh dill?
Hi Glenn, Could be, will be delicious with either though!