Ingredients:

• 1 kg courgettes/zucchini
• 150g of all-purpose flour
• 250g of plain yogurt
• 1 tbsp of baking powder
• 2 large onions
• 6 large eggs
• 100 ml of olive oil
• 1 tsp of dried oregano
• 1/2 a tsp of salt
• 200 g feta cheese crumbled
• 1/2 a bunch of fresh parsley chopped
• Salt and black pepper to taste

For garnishment:

• 1 courgette/zucchini sliced
• Mild powder paprika

Method:

• Peel and slice the onions.
• Cut the courgettes/zucchini into small cubes.
• Heat up the olive oil in a frying pan and add zucchini cubes and sliced onions.
• Sprinkle with salt and pepper to taste and oregano and heat over a moderate heat for 15 minutes or until the vegetables are soft, but not mushy.
• In the meantime, in a large bowl, whisk the eggs with yogurt and 1/2 a tsp of salt until all ingredients are combined.
• Stir in the baking powder and a little bit at a time the flour.
• Add the crumbled feta and stir to mix.
• Add the cooked vegetable from the frying pan (not the oil).
• Add the chopped parsley, and stir until combined.
• Pour the egg/vegetable mixture into a well-buttered or oiled or lined 12 inch baking dish.
• Make sure that all ingredients are evenly distributed in the baking dish.
• Slice the extra zucchini into 5-6 mm rings and place them nicely on top of the mixture.
• Sprinkle with powder paprika.
• Bake in a preheated oven at 350 degrees Celsius or 180 degrees Fahrenheit for about 30 minutes or until is cooked through and nicely golden on top.
• Remove from the oven, and serve while is hot.
• Kourkouto Pita (Greek Courgette/Zucchini Pie) is big enough for 6-8 people.
• It can be served as a Breakfast or as a meal on it own with some Greek Salad on the side.