• 2 lbs. zucchini or squash, coarsely grated

• salt

• 1 cup chopped onion

• 4 oz. Olympos feta cheese, crumbled

• ½  cup yellow cornmeal

• Freshly ground pepper or Aleppo pepper flakes, to taste

• ¼ cup packed fresh mint leaves, chopped

• 2 eggs

• 1/3 cup Telhinia olive oil, plus more for drizzling

• 2 medium tomatoes thinly sliced (optional)

• 2-3 Tbs. toasted breadcrumbs

1. Toss the zucchini with 1 teaspoon salt and let wilt in a colander for about 30 minutes.

2. Preheat the oven to 400°F.

3. Press the zucchini to extract most of their juices and transfer to a large bowl.

4. Add the onion, the cheese, the cornmeal, plenty of pepper, the mint, and the eggs, one at a time, mixing well with a good spatula.

5. Add the olive oil and mix once more. 

6. Lay a piece of parchment paper on the baking sheet and drizzle with olive oil.

7. Pour in the zucchini mixture and even the surface with a spatula.

8. If you like, lay the tomato slices on top, drizzle with olive oil, and sprinkle with the bread crumbs.

9. Bake for 10 minutes and lower the oven temperature to 375°F.

10. Bake 25-30 minutes until set and golden brown on top.

11. Let cool and cut into bite-size pieces to serve.

Source: Rabbi Alan Ira Silver