This crustless zucchini pie is the perfect lunch for a sunny day in the garden. The recipe originally comes from a friend in Crete. It’s both easy, and a great way to use up the glut of courgettes we seem to enjoy every July and August!
Accompanied by a side salad (and maybe a chilled glass of white wine!), this courgette tart is so savoury and satisfying. The feta, parmesan and eggs give it that cheesey, almost quiche-like consistency, whilst the grated courgette/zucchini and the fresh herbs give it a real green vibrancy and fresh taste. Since it’s without a crust, it’s a really healthy, light option too. I’ve even been known to wrap the whole thing in tin foil and take it to the park for a picnic - and you can be sure that none ever comes back!
You will need about 1 hour to make 16 servings of this recipe, which has approximately 274 calories each. Make sure you have all the ingredients and follow these 5 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
Chop the spring onions, grate the onions and add them along with the rest of the ingredients to the bowl and mix everything very well.
Continue by adding the feta cheese and fold the batter slowly so that it gets incorporated to the mixture (don’t over mix, we want to have small feta chunks in our pie).
Watch it step-by-step!
This crustless courgette pie (or zucchini pie, for our US audience!) is a real go-to summer dish for easy outdoor entertaining. Lovely warm from the oven, it's just as perfect at room temperature too. I just knock up a nicely dressed salad to go alongside, and there we have it - outdoor dining, done!