Sheetless pie with zucchini and cheese
Summer zucchini are never missing from our fridge, so here's the opportunity to make an easy and quick recipe for lunch and dinner. We're sure the kids who have difficulty eating vegetables will love it too!
Equipment
- 1 baking tray 30x30
- 1 grater
- 1 strainer
- 1 large bowl
Ingredients
- 1 kilo grated zucchini
- 1 large grated onion
- 1 teaspoon salt
- 300 gram. grated cheese (feta, cheese, parmesan, gouda)
- 100 gram. flour for all uses
- 1/3 cup olive oil
- freshly ground black pepper
- 2 beaten eggs for the surface
- 250 ml fresh milk for the surface
Instructions
- 1. Grate the zucchini on a grater and place them in a colander. Sprinkle them with salt, mix them and let them drain for about an hour.2. Preheat the oven to 180ο.3. Press the grated zucchini with your hands to remove any remaining liquid and place them in a large bowl.4. Add the grated onion, cheese, eggs, olive oil, flour, pepper and mix well.5. Grease a baking tray well and place it in the oven for a while, until it is hot.6. Remove the baking pan from the oven and pour the mixture with the zucchini.7. Bake for about 15 minutes.8. Beat the eggs and milk and after 15 minutes, pour the mixture on the surface of the pie.9. Continue baking for about 40-45 minutes, raising the temperature to 200o.10. It is ready when the surface makes a light brown crust.10. Once it has cooled, cut it into pieces and serve it, adding a spoonful of thick tomato sauce to your plate.
Notes
- The pan I used was a 30x30 cm pyrex.
- The temperatures depend on the oven you have, whether it's loud or not.
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