For the zucchini casserole, coarsely grate the well-washed zucchini and squeeze the grated firmly until the mixture is almost dry.
Crumble the feta cheese and mix with the zucchini. Beat three eggs with the olive oil and stir into the zucchini mixture. Season with freshly ground salt and pepper.
Coat an ovenproof dish with olive oil and pour in the mixture. Whisk the remaining egg with the milk and pour over the mixture.
Bake in the oven preheated to 190 °C for about 45 minutes until golden brown.
Remove the finished zucchini casserole from the oven and serve.
Preparation Tip:
BURNING TEMPERATURE: 190 °CBACKING TIME: approx. 45 minutesTIP: This zucchini casserole tastes great even after it has cooled, which is why it is often served as a cold bite in Greece.
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