Zucchini pie without Filo in the oven

Prep time
Total time

1 kg dark zucchinis
1 cup (90g) finely-chopped green onions
½ cup (30g) finely-chopped parsley
½ cup (20g) finely-chopped fresh mint
3 tbsp anise
1 pack (200g) feta cheese
1 pack (200g) cream cheese
½ cup (75g) Self-Rising flour
½ cup (80g) toasted bread
2 tsp (18g) baking powder
4 eggs (M)
1 ½ tsp (12g) table salt
1 pinch of black pepper

For the base
2 tbsp olive oil
3 tbsp (45g) toasted bread

For the coating
3 tbsp (45g) toasted bread
5 tbsp (50) grated parmesan


Wash the zucchinis and drain them. Grate them on the coarse side
of the grater and place them into a colander. Sprinkle 1 tsp of salt
on top. Stir and set aside for 30 minutes. Strain the zucchinis well
by pressing them with the palm of the hand and place them in a
Add the onions, parsley, mint, anise, crushed feta cheese, cream
cheese, flour, toasted bread, baking powder, eggs, salt and pepper.
Stir well. Rub the base of a pan with dimensions 22x32cm with the
2 tbsp of olive oil and sprinkle with the 3 tbsp of toasted bread. Add
the zucchini mixture and spread around the pan. Mix the toasted
bread with the parmesan and sprinkle the top. Cook in a preheated
oven at 180°C on fan for 50 minutes.

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