@hungryhappens Crustless Zucchini Feta Pie 🇬🇷 (Batzina) love this! Measurements amounts👇🏽 #fyp #hungryhappens #ChewyChattyPets #zucchini #feta #greek
♬ original sound – Stella Drivas
Fresh, straight forward simple ingredients that you probably already have in your kitchen. I love it when I don’t have to go shopping. The feta and fresh herbs are what makes this dish stand out most.
This dish is also very quick to prep with just the zucchini needing some shredding and squeezing. You can use a cheese cloth but I just use a thin cotton hand towel that I have designated my zucchini squeezer.
Don’t forget to evenly, yet lightly brush your 13×9 inch pan with some olive oil to prevent sticking. And you have to also let it settle and cool in the pan prior to slicing and removing.
If you are practicing a gluten free diet, feel free to sub in some almond flour, oat flour or gluten free all purpose flour here. It conveniently works the same. This dish is my go -to for meal prepping. I make a tray of it and it lasts me all week for lunches.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Crustless Zucchini Feta Pie (Batzina)
- Rate
- Watch
5 from 13 votes
Servings: 8
Prep Time: 5 minutes mins
Cook Time: 55 minutes mins
Total Time: 1 hour hr
Ingredients
- 2 medium zucchini coarsely grated
- 3 scallions chopped
- 1/3 cup fresh mint chopped
- 1/3 cup olive oil
- 4 oz Greek yogurt
- 2 eggs, lightly, beaten
- 7 oz feta cheese, crumbled
- 1/2 lemon, zested
- 1 tsp baking powder
- salt + pepper to taste
- 3/4 cup almond flour (or all purpose flour, oat flour or gluten free flour)
Instructions
Preheat your oven to 350 F. Lightly brush a 9×13” pan with olive oil or line with parchment paper.
Squeeze all of the liquid from your zucchini shreds using a clean thin cotton hand towel.
In a large bowl, mix all of the ingredients except the flour.
Next add the flour a little at a time – mixing it in as you go.
Transfer the mixture to the pan and spread out evenly. Bake for 50-55 minutes. If the top isn’t golden brown, turn on the broiler for a few minutes.Remove form oven and allow to cool in the pan for 10 minutes prior to slicing.
Notes
This also works with all purpose flour, oat flour or gluten free flour.
You can also add sesame seeds to the top BEFORE baking!
Nutrition
Calories: 242kcal | Carbohydrates: 7g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 362mg | Potassium: 211mg | Fiber: 2g | Sugar: 2g | Vitamin A: 389IU | Vitamin C: 14mg | Calcium: 213mg | Iron: 1mg
- Gluten Free
- Low Carb
- Meditrn
- Sugar Free
- Vegetarian
Add a comment
49 comments
- Patty
Thank you for sharing all these amazing recipes! I made this with almond flour and it came out amazing. The most important thing to remember is it you have to get the water out of the zucchini when using the almond flour.
- Reply
- Stella
Hi Patty, That sounds amazing! I thank you so much for leaving the comment on here so that everyone else has the option to try it with almond flour too! You rock!
- Reply
- Maria
Just got back from a first time vacation visiting many islands in Greece! I’m obsessed with the cuisine and now I’m so enjoying you and all your recipes. This is in the oven as I type!
- Reply
- Stella
Hi Maria, Glad you enjoyed the islands and I’m so happy you’re enjoying the dishes! Hope the Batzina worked out too!
- Janet Annaian
Love your recipes .
- Reply
- Stella
THank you so much Janet!!!
- Reply
- Lynne
Made it exact to recipe and it came out great. Love the mint and lemon with the zucchini. An easy dish to prepare with garden ingredients and it goes well with any meat main course.
- Reply
- Stella
Exactly – it is a great combination of flavors – thank you!
- Reply
- Katya
Delicious, light and fresh. We ate it with a summer salad and tzatziki on the side. My husband took it to work the next day for lunch and said it was just as nice cold. Thank you, we’ll be making it again soon 🙂
- Reply
- Stella
Hi Katya, Perfect! Glad it was well received and love having this type of dish for lunch the next day too!!
- Reply
- Jodi
So good! The lemon really does it!
It tastes like summer!!- Reply
- Stella
Hi Jodi, well said – perfect summer dish!
- Reply
- Molly
Delicious!!! And so easy to make! I made the recipe with ricotta instead of feta. I am definitely adding this recipe to my rotation!
- Reply
- Stella
Hi Molly, love the ricotta substitute – sounds delicious!!!
- Reply
- Mariah
Great! i was looking for an alternative, feta cheese is soooo expensive here in Brazil. Can’t wait to make it.
Thank you for this- Reply
- Rashida
Hello,
Loved the recipe and everyone enjoyed it! Turned out perfect and great taste! Many thanks for sharing 💕
One question, can we add chicken and a few more veggies like capsic*ms and French beans? Want to make it a bit high protein.
Also, if this quantity is increased, what else would I need to increase apart from seasoning? Please do let me know
Thanks 😊- Reply
- Stella
Hi Rashida, You will definitely need to maybe double the recipe to add all of those ingredients in! Sounds absolutely DELICIOUS!!
- Reply
- Stella
Also separate maybe into two pans too…
- Reply
- Roxana
How long does this store for? I made it and it’s divine.
- Reply
- Stella
Hi Roxana, Stores for 3-4 days in an air tight container in the fridge!
- Reply
- Emy
I’ve made this and it’s absolutely delicious! Any tips for making ahead and freezing?
Thanks.- Reply
- sophia bianchi
made this today and can say you HAVE TO TRY IT. so good. thanks for sharing your recipes.
- Reply
- Stella
Hi Sophia, thanks for trying the dish out!
- Reply
- Kori
I made this tonight and it was delicious! I made it with almond flour and it had a bread like feel. Squeezing the water out of the zucchini is the only time consuming part of making this because who knew zucchini held that much water. It was well worth it though!
- Reply
- Robert Atkinson
Great recipe. Lovely hot or cold, tastes slightly different when cold and works well with any salad ingredients. Easy to make but not sure about your 5 mins prep time. Took me a touch longer :-). Made some of your other recipes and they are wonderful. Thanks.
- Reply
- Stella
Hi Robert, I appreciate your feedback and thanks for trying multiple recipes of ours! Glad you enjoyed the pie!
- Reply
- Julie
Is there anything I can replace the mint with? My stomach just can’t handle it. If I omit it do you think it will be just as good? Tyia
- Reply
- Stella
Hi Julie, Yes, you can sub in parsley or dill. Or dont’ worry about it and leave it out!
- Reply
- Julie
Thank you. I am off to get feta today!
- Reply
- Laura Byman
So good!! I love the hint of mint and lemon… Light and delicious. I already tried about 10 of your recipes. Healthy CAN taste delicious. Thank you for “love your life” 🙂
- Reply
- Stella
Hi Laura, Definitely agree with you – healthy can be delicious! Thanks for the kind message!
- Reply
- Andrea
Waiting for this to cool for ten minutes!! It smells delicious! I used cilantro as I did not have mint at hand..
So glad I found you on TikTok; thank you for sharing your recipes.
- Reply
- Stella
Hi Andrea, Glad you are here and thanks so much for trying it out!
- Reply
- Brenda
Love this dish. Will be making it again, very soon. Thank you so much for sharing it.
- Reply
- Stella
Hi Brenda, Thanks you for trying it out and the kind rating!
- Reply
- Amy
Made this last week exactly as written. This week, I made it again but used mini muffin tins (48) instead of a 9×13 to bring as an easy-to-eat appetizer. Huge HIT!
- Reply
- Stella
Hi AMy, thanks so much for trying it different ways and sharing your feeedback with us!
- Reply
- Glenn
Look forward to trying this. The recipe calls for mint, but in the photos do I see fresh dill?
- Reply
- Stella
Hi Glenn, Could be, will be delicious with either though!
- Reply
- Lisa
This was absolutely delicious! I followed the recipe exactly and could eat the whole pan! Perfect for summer!
- Reply
- Stella
Hi Lisa, I feel you on that one! ITs so hard to control yourself around them!
- Reply
- Jenny
Soooo good! Used parsley instead of mint and was in a smaller loaf pan, created a 5icker version but still soooo yummy!
Ευχάριστο!- Reply
- Stella
Hi Jenny – glad you enjoyed the dish! N’sai kala!!
- Reply
- Jo
Soooo good. I wanted to finish it within minutes
- Reply
- Stella
Hi Jo, I know the feeling! Thanks for trying it!
- Reply
- Catherine
Looking forward to making this!
- Reply
- Stella
You’re gonna love this one!
- Reply
- Rachel
This is AMAZING. Love it, flavors work so well together. Definitely will be making frequently.
- Reply
- Stella
Hi Rachel, I am so glad you loved the recipe! Thank you for your positivity!
- Reply
