The French would call this a flan, I suppose, but this rustic Balkan dish--called mamaliga in some parts of mainland Greece--uses cornmeal as thickener with just two eggs and no cream.
8 to 10 appetizer portions
• 2 pounds zucchini or squash, coarsely grated • salt
• 1 cup chopped onion • 4 ounces feta cheese, crumbled
• 1/2 cup yellow cornmeal • Freshly ground pepper or Aleppo pepper flakes, to taste
• 1/4 cup packed fresh mint leaves, chopped • 2 eggs
• 1/3 cup olive oil, plus more for drizzling • 2 medium tomatoes thinly sliced (optional)
• 2-3 tablespoons toasted breadcrumbs
Toss the zucchini with 1 teaspoon salt and let wilt in a colander for about 30 minutes.
Preheat the oven to 400°F.
Press the zucchini to extract most of their juices and transfer to a large bowl. 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. Add the olive oil and mix once more.
Lay a piece of parchment paper on the baking sheet and drizzle with olive oil. Pour in the zucchini mixture and even the surface with a spatula. If you like, lay the tomato slices on top, drizzle with olive oil, and sprinkle with the bread crumbs.
Bake for 10 minutes and lower the oven temperature to 375°F. Bake 25-30 minutes until set and golden brown on top. Let cool and cut into bite-size pieces to serve.