Crustless Zucchini and Feta Pie

Ingredients

• 4 medium zucchini
• 0.75 teaspoons salt , divided
• 2 large eggs
• 1 cup plain nonfat Greek yogurt
• 0.33 cups 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
• 0.5 medium onion , chopped
• 0.5 teaspoons ground black pepper
• 7 ounces crumbled feta cheese

Instructions

1. 1

   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.

2. 2

   Meanwhile, whisk eggs in a large bowl. Whisk in Greek yogurt and 1/3 cup olive oil. Add flour and whisk until well combined.

3. 3

   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.

4. 4

   Place zucchini in a cheesecloth or kitchen towel; bring the ends together and twist to squeeze out as much liquid as possible.

5. 5

   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.

6. 6

   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.