Grate the zucchini. If it leaves out too much liquid, add a bit of salt and leave in a strainer to get rid of the excess moisture.
Add in the egg, fete cheese, milk or milk/yogurt and mix well.
Add a bit of salt.
Add flour bit by bit until you get the desired consistency. The pie should resemble a pancake batter.
Oil your baking tray with a bit of olive oil. You could do butter instead if you prefer.
Pour in the zucchini pie mix and bake at 180 C, for 45-60 minutes (as my mum says, I don’t know how your oven bakes, try it out and check)
During baking, we check if the pie has risen and we deflate by piercing the tip of the knife through.