Ingredients
Serves 6
- 1 kg zucchini
- 50 ml fresh milk
- 30 g strained Greek yogurt
- 8 large basil leaves, finely chopped
- 40 g cornmeal
- 3 eggs
- 250 g sour trahanas
- 250 g myzithra cheese, crumbled
- 100 ml extra virgin olive oil
- Salt and black pepper
Method
Step 1
Grate the zucchini, lightly salt it, and gently squeeze it with your hands to remove some of its moisture (without drying it out completely).
Step 2
Preheat the oven to 180°C (350°F). Place a baking tray in the oven with the olive oil spread across the bottom and allow it to heat up. In a large bowl, combine the zucchini, eggs, milk, yogurt, trahanas, myzithra, basil, salt, and pepper. Mix well until the ingredients are evenly incorporated.
Step 3
Remove the hot baking tray from the oven and sprinkle it with a little cornmeal. Pour in the mixture and spread it into a thin, even layer. Bake for 35–40 minutes, or until golden brown.
Source: cantina.gr
