Crustless Zucchini Pie

• 1 kg dark zucchini
• 1 cup (90g) fresh spring onions, finely chopped
• ½ cup (30g) fresh parsley, finely chopped
• ½ cup (20g) fresh mint, finely chopped
• 3 spoons (15g) fresh dill
• 1 package (200g) feta cheese
• 1 package (200g) cream cheese
• ½ cup (75g) self-raising flour
• ½ cup (80g) breadcrumbs (Kapiri or galette)
• 2 teaspoons (18g) baking powder
• 4 eggs (M)
• 1 ½ teaspoons (12g) cooking salt
• 1 pinch black pepper

For the base

• 2 spoons olive oil
• 3 spoons (45g) breadcrumbs (Kapiri or galette)

For the topping

• 3 spoons (45g) breadcrumbs (Kapiri or galette)
• 5 spoons (50g) grated Parmesan cheese

1. Rinse the zucchini and drain them well. Grate them using the coarse side of the grater and place them in a sieve. Sprinkle with 1 teaspoon of salt. Stir and set aside for 30 minutes. Drain the zucchini very well, pressing them with your palms, and put them in a bowl. (Make sure they release all their water).
2. Place them in a bowl and add the spring onions, parsley, mint, dill, crumbled feta cheese, cream cheese, flour, breadcrumbs, baking powder, eggs, salt, and pepper. Mix well.
3. Grease the base of a 22x32cm baking pan with the 2 tablespoons of olive oil and sprinkle with the 3 tablespoons of breadcrumbs. Pour in the zucchini mixture and spread it evenly in the pan. Mix the remaining breadcrumbs with the Parmesan and sprinkle over the surface. Bake in a preheated oven at 180°C (fan assisted) for 50 minutes.