Zucchinis are in full swing and I am always asked about how to use them up.  This delicious pie is very easy as it self crusts, so no need to worry about pastry.  It is perfect for any occasion and it uses a lot of zucchinis.

Preparation - 1 hour

Cooking 40 minutes

Skill - easy

Serves 8

Ingredients

1 kg zucchini’s, coarsely grated

1 small onion, coarsely grated

1 tsp salt

4 eggs, lightly beaten

200g greek yoghurt

1 tsp baking soda

50 ml olive oil, plus extra for greasing

1 tsp dried oregano

2 Tbsp fresh parsley, chopped

1 Tbsp fresh dill, chopped

200g cornflour, plus extra for dusting tin

200g feta cheese, crumbled

Cracked pepper

Method

Preheat oven 180C

Begin by coarsely grating the zucchinis and onion, place in a colander, over a bowl, sprinkle with salt and massage through.  Allow to sit for 30 minutes. 

Lightly oil a deep sided 20x20cm dish. Dust with cornflour, shake out excess.

Squeeze out excess moisture from the zucchini and onions, place into a medium sized mixing bowl.

Add the eggs and mix to combine.

Mix the yoghurt with the baking soda and add to the above mixture. Stir to combine.

Add the olive oil, herbs and cornflour and mix gently to combine.

Crumble in the feta, and a few grinds of pepper. Stir gently to finish.

Pour into prepared tin, even out and bake in the middle of the oven for 30-40 minutes or until golden and firm to the touch.

Cool slightly before eating.