Ingredients
Preparation
Cooking
Photos
Zucchini pie of Epirus without phyllo dough
1kg zucchini, grated
3 eggs
3 cups gruyere, grated
200gr flour
1 cup low fat milk
½ cup olive oil
Salt and freshly ground pepper
1 spoonful finely chopped marjoram or 1 teaspoonful dried
Cayenne pepper
50gr butter in small cubes
Olive oil to coat the frying pan and the baking pan.
Zucchini pie of Epirus without phyllo dough
In a large bowl mix the zucchini, eggs, two cups of cheese, oil, milk, marjoram, salt and pepper. Gradually add flour and stir well until the batter is soft. Coat a baking pan with a little oil and spread the mixture evenly. Sprinkle with the remaining cheese and add the butter cubes.
Zucchini pie of Epirus without phyllo dough
Pre-heat the oven to 180 C. Place the baking pan in the oven and bake for about 55 minutes.
