The hardest part of this recipe is draining your shredded zucchini. But, once its finished you’ll enjoy it for any meal, hot or cold!

ZUCCHINI PIE

SERVINGS: 8 slices

INGREDIENTS:

2 Zucchini

1/2 Large Onion

6 oz Block of Feta

1/2 cup Grated Parmesan (plus extra for the top)

1 cup Dill & Parsley (finely chopped)

3 Large Eggs

¼ Cup Olive Oil

1 Cup Flour

1 tsp Baking Powder

1 tablespoon My Astoria Kitchen Greek Blend

Pinch of Salt and Red Pepper Flake

METHOD

Preheat the oven to 350
Cut the ends off your zucchini and grate them with a box grater- it will make about 3 cups of grated zucchini
Drain your zucchini by squeezing it with a cheese cloth or paper towel. Put it in a large bowl
Roughly dice the onion add it to the zucchini
Add the grated parmesan and crumble the feta into the bowl
Add the finely chop the dill and parsley (about a handful of each)
Whisk the eggs and add those to your bowl
Add the oil, flour, baking powder, My Astoria Kitchen Blend and the pinch of salt and red pepper flake
Mix it all together until nicely blended
Grease an 8×8 pan - add your mixture and spread evenly
Cover the top with the extra parmesan
Cook for 45min- 1 hour until brown on top
Let cool for 5-10 minutes
Slice and enjoy!!

Baked Meatballs