Ingredients 1.200 gr tender zucchini 5 eggs, beaten 300 gr feta, crumbled 300 gr fresh anthotyro 160 gr cornmeal or 1 packet breadcrumbs 2 tbsp dill, finely chopped 2 tbsp mint, finely chopped 5-6 scallions with greens, finely chopped ¼ cup olive oil Salt Freshly-ground pepper A little olive oil for the pan Expert Tip Dr. Tasos Papalazarou Quick, smart versions of recipes can be lifesavers on busy days. This crustless zucchini pie skips the hassle of working with phyllo while delivering plenty of flavor and nutrition. Zucchini is high in fiber, vitamins A, C, and K, folic acid, and antioxidants like lutein and zeaxanthin, which help support healthy vision. Equipment Baking tray TAGS APPETIZERS CHEESE APPETIZERS BRUNCH LIGHT GREEK SUMMER FOODS PAROS Ingredients 1.200 gr tender zucchini 5 eggs, beaten 300 gr feta, crumbled 300 gr fresh anthotyro 160 gr cornmeal or 1 packet breadcrumbs 2 tbsp dill, finely chopped 2 tbsp mint, finely chopped 5-6 scallions with greens, finely chopped ¼ cup olive oil Salt Freshly-ground pepper A little olive oil for the pan Instructions Lightly oil a small 24×32 cm baking dish and sprinkle with half the cornmeal. Preheat the oven to 170°C (340°F) using the top and bottom heat setting. Remove the stamens from the zucchini flowers. Wash the zucchini, trim the ends, and grate them on the large holes of a box grater. Place the grated zucchini in a colander, sprinkle lightly with salt, and let sit for 10 minutes to release moisture. Squeeze well with your hands and transfer to a bowl. Add the scallions, eggs, cheeses, remaining cornmeal, dill, mint, and 2 tablespoons of olive oil. Season with pepper and salt, tasting first to account for the saltiness of the cheese. Spread the mixture evenly in the prepared dish. Press the flowers into the surface and drizzle with the remaining olive oil, paying extra attention to the flowers, as they burn easily. Bake on the lower oven rack for 40-45 minutes, until the top is lightly golden. Alternatively, bake with the fan setting at 160°C (320°F) on the middle rack for about 40 minutes, until golden and set. Let rest for 15 minutes before serving. TAGS APPETIZERS CHEESE APPETIZERS BRUNCH LIGHT GREEK SUMMER FOODS PAROS
