Ingredients 600 gr zucchini (3 in number, 200g each) 500 gr milk 200 gr yogurt 50 gr olive oil 400-450 gr all-purpose flour 400 gr firm feta A little bit of salt A little bit of pepper Butter or olive oil for the pan Expert Tip Dr. Tasos Papalazarou This traditional pie is very easy and quick, since it requires no phyllo. Zucchini is rich in dietary fiber, which supports healthy digestion. It is also an excellent source of potassium, an essential mineral for regulating blood pressure and muscle function. The addition of feta and milk provides high-quality protein and important amounts of calcium. Equipment Baking tray TAGS PIES CHEESE APPETIZERS LOW BUDGET LIGHT GREEK SUMMER FOODS TRADITIONAL FOODS Ingredients 600 gr zucchini (3 in number, 200g each) 500 gr milk 200 gr yogurt 50 gr olive oil 400-450 gr all-purpose flour 400 gr firm feta A little bit of salt A little bit of pepper Butter or olive oil for the pan Instructions For the batzina, also known in Thessaly as kolokythobatzina, use the large baking pan that comes with the oven or a shallow round pie pan about 35cm (14 inches). Preheat the oven to 200°C (400°F) on top and bottom heat and plan to bake on the lower rack. Grate the zucchini on the coarse side of a grater. Add a little salt and mix. Let them rest for 5 minutes so they release moisture, then squeeze well to remove excess liquid. Place the milk and yogurt in a large bowl and whisk until combined. Add the zucchini and season lightly with pepper. Crumble 300g of the feta into the bowl and mix. Set the remaining feta aside for the top. Add the olive oil and stir with a spoon. Gradually add the flour, mixing constantly, until a fairly loose batter forms. The batter should not be thick. Grease the bottom and sides of the baking pan very well with half of the softened butter or olive oil. Reserve the remaining butter for finishing the pie. Spread the batzina mixture evenly in the pan and smooth the surface so it covers the pan uniformly. Sprinkle the remaining feta over the top. Dot the surface with the remaining butter or drizzle lightly with olive oil. Bake on the lower rack for about 1 hour, until the surface is well browned and crisp. Let the pie rest for 10 minutes before cutting. Serve in pieces. Kolokythobatzina can be enjoyed warm or cold and its flavor is truly exceptional. Tips For the best result, the zucchini pie should be thin. Ideally, it should not exceed 1 cm (0.5 inch) in thickness. The thinner the pie in the pan, the crispier it becomes after baking. Avoid using the convection setting, as it is not suitable for this recipe. The best batzina is baked in a wood-fired oven. At home, the closest result comes from using top and bottom heat. If the pie browns too quickly on top before it has baked through, cover it with damp parchment paper and continue baking. TAGS PIES CHEESE APPETIZERS LOW BUDGET LIGHT GREEK SUMMER FOODS TRADITIONAL FOODS
