Greek cuisine · Dough, Pasta & Rice

Batzina

Thessalian zucchini flatbread made with cornmeal and eggs, baked directly in the tray without pastry sheets.

Ingredients · for 6 servings

• 1 kg zucchini
• 200 g cornmeal
• 150 g feta
• 4 eggs
• 1 bunch dill
• 4 spring onions
• 1 onion
• 200 ml milk
• 100 ml olive oil
• 1 tsp baking powder
• Salt, pepper

Instructions

1. Coarsely grate the zucchini, mix with 1 tsp salt, let stand for 15 min. and then squeeze out firmly in a cloth — the shreds should be almost dry.
2. Dice the onion finely, cut the spring onions into rings, finely chop the dill and coarsely crumble the feta.
3. Heat 3 tbsp olive oil and sauté the onion with the spring onions for 5–6 min. until translucent, then let cool briefly.
4. Whisk the eggs with the milk and 4 tbsp olive oil, stir in the cornmeal and baking powder and let swell for 5 min. until a thick batter forms.
5. Fold in the zucchini, onion mixture, dill and feta, season generously with pepper and spread the batter into an oiled 30 cm tray; drizzle with the remaining olive oil.
6. Bake at 190°C top/bottom heat for 40–45 min. until the surface is golden brown and firm and a wooden skewer comes out clean; let rest for 15 min. and serve lukewarm cut into squares.