Here is a wonderful crustless veggie pie. Delicious, simple to prepare, and filling food.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 50 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
| Yield: | 1 12-inch pie |
Ingredients
- 4 medium zucchini
- ¾ teaspoon salt, divided
- 2 large eggs
- 1 cup plain nonfat Greek yogurt
- ⅓ cup extra-virgin olive oil
- 1 cup self-rising flour
- 1 teaspoon extra-virgin olive oil
- 4 tablespoons bread crumbs, divided
- 1 medium red bell pepper, chopped
- ½ medium onion, chopped
- ½ teaspoon ground black pepper
- 7 ounces crumbled feta cheese
Instructions
- 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.
- Meanwhile, whisk eggs in a large bowl. Whisk in Greek yogurt and 1/3 cup olive oil. Add flour and whisk until well combined.
- 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.
- Place zucchini in a cheesecloth or kitchen towel; bring the ends together and twist to squeeze out as much liquid as possible.
- 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.
- 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.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 8 g |
| Sodium | 1008 mg |
| Sugars | 7 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |