By Penelope Karagouni – Athens, Greece
An easy and fast zucchini pie with simple ingredients that your family is going to love!
Ingredients for a 15 in./39 cm. oval baking pan:
2 cups zucchini, grated and squeezed (about 1.8 lbs./800gr.)
½ teaspoon salt
0.7 lb./300 gr. feta cheese
4 large or 5 small eggs
9.5 oz./280 ml. evaporated milk or 8 oz./240 ml. plain milk
2 Tbsp. olive oil
½ cup fine semolina
2-3 Tbsp. butter, cut into small pieces
½ teaspoon pepper
3 Tbsp. grated yellow cheese (Gouda, Emmental, Parmesan)
Grate the zucchini and put in a colander, after first mixing them with salt. Let them drain for 15 minutes.
In a bowl beat the eggs, adding the milk, pepper, olive oil, and semolina.
Mix well and add the feta cheese after having crushed it with a fork.
Squeeze the zucchini very well, pressing until there is no juice left, and add to the egg mixture. Mix well.
Butter the baking pan and sprinkle with a little semolina. Pour the mixture into the pan. Add the butter on top and sprinkle with the grated cheese.
Bake in a preheated regular oven at 356 F/180 C for about 45 minutes.
Serve the pie hot.
If you don’t have zucchini, you can replace them with young yellow summer squash.
If feta is hard to find or too expensive, you can substitute it with ricotta cheese, queso fresco, mozzarella, goat’s cheese, or even sharp cheddar. If you use ricotta, add a little more salt to the mixture.