Ingredients
- 1 kilo zucchinis
- 500 g feta cheese
- 100 ml olive oil
- 4 medium eggs
- 200 g cream cheese or yogurt
- 350 g all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons of herbs
- salt
- pepper
- 30 g fine semolina
Method
In a large bowl, grate the zucchinis, using the large holes of a box grater, and then sprinkle some salt.
Wait half an hour to extract the moisture, and then squeeze them and drain them well with a towel.
Next, transfer zucchinis to a mixer’s bowl, and add 350 g the amount of feta cheese, cream cheese, eggs, herbs, flour, and baking powder, and beat at low speed for about 2 minutes.
Right after, line a pyrex with parchment paper and sprinkle some fine semolina. Then, transfer the mixture into the pyrex.
Finally, cut the remaining feta cheese into chunks, and add them on top of the mixture. Place them evenly, over the mixture.
Bake in a preheated oven at 180 C fan, for about 35 minutes.
