Greek zucchini pie, or batzina, is a crustless savoury pie that originates from Thessaly in Greece. The name comes from the word batzos which is a goat and sheep’s cheese from Western Macedonia.
To make Zucchini Pie (Batzina):
Pre-heat oven to 375*F/180*C.
Grease a 9x13 inch pan with olive oil, and set aside.
Grate five cups of zucchini, and place in a colander in the sink.
Sprinkle one teaspoon of salt on top of the grated zucchini, and mix thoroughly.
Set aside for 15 minutes - the salt will help to remove moisture from the grated zucchini.
In a large mixing bowl, combine yogurt, eggs, olive oil, lemon rind, and green onions. Mix well.
After 15 minutes, squeeze as much water from the grated zucchini that you can with your hands, and add to the yogurt mixture in the bowl.
Add the mint, dill, flour, and baking powder. Mix well to combine.
Crumble feta into the zucchini mixture, and fold in.
Pour the zucchini mixture into the pan and spread evenly.
Sprinkle the top with sesame seeds.
Bake for 45 minutes or until the top is golden and a toothpick comes out clean.
Allow the zucchini pie to sit for at least 20 minutes before cutting.
This pie usually tastes better when it is at room temperature.