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!
I can understand why you didn’t have the chance to take a photo! I love recipes like this one because my son can eat a lot of vegetables without even knowing that he does!
That’s right. By now my kids are quite happy eating veggies but the first green thing that went down when they were toddlers was spinach pie, which they LOVED.