Indulge in a gluten free version of a traditional Greek zucchini feta cheese pie, promised to satisfy the most refined taste buds! This crustless pie will change your mind about gluten free baking. The aromas of herbs, freshness of zucchinis and briny flavor of feta cheese,all blend beautifully together and make you savor each bite! Taste of Greek summer in your plate.
Gluten-Free Zucchini Feta Pie
Makes 8 servings. Total cooking time: 40-50 minutes
Ingredients
• Half a pound zucchini
• 2 medium yellow onions,finely chopped
• 2 spring onions,finely chopped
• 1/3 cup fresh parsley,finely chopped
• 1/3 cup fresh dill, finely chopped
• 1 tablespoon fresh thyme
• 1 cup feta cheese,crumbled
• 3 eggs,room temperature
• 1 cup gluten free bread crumbs
• 1 cup greek yogurt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 teaspoon pepper
• 2 tablespoons olive oil
Directions:
1. Preheat oven at 350 F. Prepare a 9 x 9 inch baking pan by lining with parchment paper leaving excess hanging over two sides of the pan.
2. Grate zucchini and place a handful of the grated zucchini in the center of a kitchen cloth,close it and tighten it up to get rid of the juices.
3. In a heavy pot,under medium heat, add olive oil and saute yellow onions for 3-4 minutes until softened and become translucent.
4. Add in fresh spring onions and shredded zucchinis. Saute until zucchinis shrink, for approximately 3-4 minutes.
5. Add herbs,salt pepper and nutmeg,stir well and remove from heat.
6. In a medium bowl, beat eggs,add feta cheese,yogurt and bread crumbs until mixture is thoroughly incorporated. If mixture is very thick,add 1 or 2 tablespoons of milk.
7. Pour yogurt-egg batter into zucchini mixture and mix vigorously until well blended.
8. Sprinkle some breadcrumbs on the bottom of the pan.
9. Pour batter into the baking pan and sprinkle some more bread crumbs on the top.
10. Bake for 35-40 minutes. Let it cooled down for 10 minutes before slice it. Enjoy it warm or at room temperature.
Tips:
• You can sprinkle some shredded parmesan cheese on top before baking.
• Top it with some sour cream or yogurt and diced tomatoes.
Rita Anastasiou is a Las Vegas-based food blogger who writes the blogMy gf home bakery. A celiac patient for more than 11 years and the mom of a 4-year-old peanut-allergic daughter, Rita is a Greek cook by trade. Her mission is to prove to the world that special diets need not be boring or restrictive.
