Do you have some zucchini left in the bottom of your refrigerator? Cook them now by making a Greek specialty: batzina.
Some supermarkets may still carry zucchini, although the season is over. Or maybe you are one of the French people who have thought about freezing this variety of vegetables during the summer. In any case, if you wish enjoy zucchini nowwe discovered THE recipe to make this time of year.
This is the sometimes. This specialty is a traditional pie originating from Greece. It is perfect for bring sunshine to your plate. And for good reason… The latter combines zucchini, fresh herbs like mint and dill, and creamy feta.
Everything is enhanced with a hint of lemon and sprinkled with crunchy sesame seeds. Here is the detailed procedure to follow.
The ingredients
- 600 g zucchini, coarsely grated
- Sea salt and freshly ground white pepper
- 4 eggs
- 1 large handful of mint leaves, finely chopped
- 1 small handful of dill, finely chopped
- 4 green onions, thinly sliced
- 200 g Greek feta, crumbled
- Finely grated zest of 1 small lemon
- 2 tbsp. tablespoon of olive oil + a little for drizzling
- 200 g of gluten without flour
- 80 g sesame seeds
The procedure to follow to make this delicious batzina recipe
Start by preheating your oven to 200°C.
Lightly butter or oil a baking dish.
Grate the zucchini and sprinkle them with a pinch of salt. Transfer them to a colander and let them drain for 20 minutes. Once this time has elapsed, squeeze them gently to remove the water.
In a large bowl, whisk the eggs until smooth. Then add the zucchini, chopped mint, dill, green onions, crumbled feta, lemon zest, olive oil and a pinch of salt and white pepper. Mix carefully to obtain a uniform mixture.
Then add the gluten-free flour and incorporate it with a wooden spoon until you obtain a thick, well-bound dough.
Pour half of the sesame seeds into the bottom of the prepared dish, then spread the dough evenly on top.
Drizzle the surface with olive oil or use a spray, then sprinkle the remaining sesame seeds.
Place the tart in the oven and let it cook for 45 minutes. Let cool slightly before cutting and serving. Store the rest in an airtight container in the refrigerator for up to three days and reheat if necessary before enjoying. Enjoy your food !
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Editor
After training as a journalist at ESJ Paris and several experiences in the women’s press, I chose to combine my two passions: writing, cooking and more precisely…
