Oven-Baked Crustless Courgette Pie

• • 1 kg dark green courgettes (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 fresh dill
• • 1 package (200g) feta cheese
• • 1 package (200g) cream cheese
• • ½ cup (75g) self-raising flour
• • ½ cup (80g) breadcrumbs (from stale bread or rusks)
• • 2 teaspoons (18g) baking powder
• • 4 eggs (Medium)
• • 1 ½ teaspoons (12g) cooking salt
• • 1 pinch black pepper

For the Base

• • 2 spoons olive oil
• • 3 spoons (45g) breadcrumbs (from stale bread or rusks)

For the Topping

• • 3 spoons (45g) breadcrumbs (from stale bread or rusks)
• • 5 spoons (50g) grated Parmesan cheese

1. 1. Rinse the courgettes 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 courgettes thoroughly, squeezing out the liquid with your palms, and place them in a bowl. Add the spring onions, parsley, mint, dill, the crumbled feta cheese, cream cheese, flour, breadcrumbs, baking powder, eggs, salt, and pepper. Mix everything well.
2. 2. 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 courgette mixture and spread it evenly in the pan.
3. 3. Mix the breadcrumbs with the Parmesan cheese and sprinkle over the surface. Bake in a preheated oven at 180°C (fan/convection) for 50 minutes.