Crustless Zucchini and Feta Pie

A tasty topping of feta cheese and bread crumbs tops this savory, crustless, vegetable-filled pie that's perfect for any meal of the day.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 373 Calories

Ingredients

• 1 cup self-rising flour
• 2 large eggs
• ½ teaspoon ground black pepper
• 4 medium zucchini
• 7 ounces crumbled feta cheese
• 1 medium red bell pepper, chopped
• ½ medium onion, chopped
• ⅓ cup extra-virgin olive oil
• 1 teaspoon extra-virgin olive oil
• ¾ teaspoon salt, divided
• 1 cup plain nonfat Greek yogurt
• 4 tablespoons bread crumbs, divided

Recipe Instructions

Step 1

Grate zucchini using the largest holes of a box grater. Place in a colander, sprinkle with 1/2 teaspoon salt, and let drain for 30 minutes.

Step 2

Meanwhile, whisk eggs in a large bowl. Whisk in Greek yogurt and 1/3 cup olive oil. Add flour and whisk until well combined.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Brush a 12-inch round baking pan with 1 teaspoon olive oil and sprinkle 1/2 of the bread crumbs over the bottom.

Step 4

Place zucchini in a cheesecloth or kitchen towel; bring the ends together and twist to squeeze out as much liquid as possible.

Step 5

Transfer zucchini to the bowl with the egg-flour mixture. Add bell pepper, onion, black pepper, remaining 1/4 teaspoon salt, and but 2 tablespoons crumbled feta; mix well. Use a spatula to spread mixture into an even layer in the prepared pan. Sprinkle remaining feta over top, followed by remaining bread crumbs.

Step 6

Bake in the preheated oven until pie is set and top is golden brown, about 1 hour. Remove from the oven and cool 20 minutes before cutting.