“Naked” or Crustless Zucchini Pie
Ingredients
- 2 pounds zucchini (or squash) coarsely grated in a box grater or on a mandoline fitted with the julienne attachment
- salt
- 1 onion, finely chopped or grated
- 1 1/4 cups ground rolled oats (quick-cooking)
- 3/4 pound feta cheese, crumbled
- 1 tsp Maraş pepper or freshly ground black pepper, to taste
- 3 tbsp. dill, chopped
- 1/2 cup packed fresh mint leaves, chopped
- 3 eggs
- 1/3 cup extra virgin olive oil, plus more for drizzling
- 1 cup sunflower seeds (or pepitas)
- 3-4 tbsp. grated pecorino or kefalotyri cheese
Instructions
- Preheat the oven to 375°F
- Toss the zucchini with 1 teaspoon salt and let wilt in a colander for about 10 minutes.
- Press handfuls of the zucchini over the sink to extract most of the juices and transfer to a large bowl. Add the onion, oats, feta, pepper, dill, and mint. Combine and add the eggs, one at a time, mixing well with your hands or with a large spatula. Add the olive oil and stir well.
- Lay a piece of parchment paper on a baking sheet and drizzle with olive oil. Sprinkle with a few sunflower seeds, and carefully pour over the zucchini mixture. Spread and level the surface with a spatula, drizzle with olive oil, and sprinkle with the rest of the sunflower seeds and the grated cheese.
- Cover loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake another 10 to 15 minutes, until the mixture is set and deep golden on top.
- Let cool on a rack at least 20 minutes. Cut into pieces and serve warm or at room temperature.
Nutrition
Calories: 550kcalCarbohydrates: 26gProtein: 22gFat: 41gSaturated Fat: 13gTrans Fat: 1gCholesterol: 140mgSodium: 775mgPotassium: 779mgFiber: 6gSugar: 8gVitamin A: 1434IUVitamin C: 36mgCalcium: 451mgIron: 4mg
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