Adapted from Mediterranean Vegetarian Feasts.
See also the summer ‘naked pie’ we make with zucchini, of which we often have an overwhelming abundance in June, fresh from our garden.
Serves 5 to 6 as a Main Course (or makes 8 to 10 appetizer portions)
1/2 cup (80 ml) olive oil, plus more for drizzling
2 pounds (1 kilo) squash, coarsely grated
1 onion ( about 1/2 pound, 225 g) finely chopped or grated
3/4 pound (340 g) feta cheese, crumbled
1 1/4 cups quick cooking rolled oats
1 teaspoon Maras or Aleppo pepper flakes, or freshly ground pepper, to taste
3 tablespoons fresh dill
1/2 cup fresh mint leaves, chopped
1 cup (140 g) hulled sunflower seeds or pepitas
3-4 tablespoons grated pecorino or kefalotyri
Preheat the oven to 375°F (190°C).
Lay a piece of parchment paper on a baking sheet and drizzle with olive oil.
Toss the squash with 1 teaspoon salt and let wilt in a colander for about 10 minutes.
Press handfuls of the squash over the sink to extract any juices and transfer to a large bowl. Add the onion, oats, feta, pepper, dill, and mint. Combine and add the eggs, one at a time, mixing well with your hands or with a large spatula. Add 1/3 cup olive oil and stir well.
Sprinkle the oiled baking sheet with a few sunflower seeds, and carefully pour over the zucchini mixture. Spread and level the surface with a spatula, drizzle with olive oil, and sprinkle with the rest of the sunflower seeds and the grated cheese.
Cover loosely with aluminum foil and bake for 30 minutes.
Remove the foil and bake another 10 to 15 minutes, until the mixture is set and deep golden on top.
Let cool on a rack at least 20 minutes. Cut into pieces and serve warm or at room temperature.