This dish disappeared so fast, I didn’t get a chance to take a photo. You’ll have to use your imagination until the next time I make it, which won’t be too long. I was looking for a recipe to use the leftover inside parts of zucchini used for another recipe. When in the U.S., I make a zucchini pie with those precious bits. But here, in Greece, I don’t have the space or the roller pin to make the dough so I was looking for a recipe that didn’t need crust. I found the perfect fit in “gastronomos’, the food magazine that comes with a Sunday paper. The recipe is signed by Eleni Psychouli. Delicious.
- 2 pounds (1 kilo) zucchini, sliced (I used the inside parts…)
- 1 onion, finely chopped
- 1 cup and maybe a bit more olive oil
- a bunch of dill, chopped
- a bunch of parsley, chopped
- a bunch of mint leaves, chopped
- 1 pound (1/2 kilo) feta cheese, coarsely crumbled
- 3 eggs, beaten
- 1 teaspoon oregano
- salt and freshly ground pepper
How to make: Saute the onions and zucchini in a big and heavy skillet until all excessive liquids are gone. In a big bowl, combine the zucchini and onion with the rest of the ingredients. Use as much flour as you need to get a thick consistency. Oil the bottom of the pan, pour in the mix and cook at a pre-heated oven at 360 F/180 C for about 45 minutes or until the top is nicely browned. Ready!