Crustless Zucchini Pie Withe Feta (Gluten-Free)

4.91 from 20 votes

Crustless Greek Zucchini Pie with cornflour, yogurt, feta, and fresh herbs. Very tasty and filling with a cakey-like texture.

Prep Time30

Cook Time40

Course: Appetizer, Side Dish

Cuisine: Greek

Keyword: easy, feta, healthy, pie

Servings: pieces

Calories: 244kcal

Rinse the zucchinis and cut off the tops and bottoms. Grate on hand grater on medium scale, not too fine. Add the zucchini to a strainer.
Mix zucchini with 1 teaspoon of salt. Massage the zucchini for a minute or two until it starts to release its water.
Stand at room temperature for 40 minutes.
Preheat the oven to 170°C / 340°F.
Squeeze the zucchini by taking handfuls of it in your hands. Squeeze well to release most of its water content. Place the squeezed zucchini inside a mixing bowl.
Add the remaining ingredients to a bowl, except for the feta cheese and corn flour. Begin by mixing the yogurt with the eggs, olive oil, and baking soda, and then add the onions and herbs.
Mix in the grated zucchini.
Stir in the corn flour, and once fully mixed, incorporate the feta cheese.
Prepare a 38 x 27 cm (15 x 11 inch) pan. Drizzle with a generous splash of olive oil and dust with corn flour.
Transfer batter to the pan and spread evenly with a spoon.
Bake for about 40 minutes. Prick the center of the pie with a toothpick to see if it comes out clean.
Cut and divide into 12 square pieces and enjoy!