This rustic summer pie is a variation of a traditional Greek dish known as Boureki, made with cheese, zucchini, potatoes and a little tomato (optional), plus mint.
It is made both in the pan and in the oven, but alas in the cheese mix we find feta, sometimes goat cheese, eggs, and also a lot of oil is used and in some cases a puff pastry or bread is used.

This rustic pie variant is similar , but with far less fat and just 350 calories per serving.

A portion is also very generous and is a complete dinner or lunch, but low in fat. Here’s how to do it.

RUSTIC SUMMER CAKE: BOUREKI LIGHT

For 4 servings

• 800 grams of peeled potatoes
• one kg of zucchini
• mint to taste (fresh, but dry too)
• a teaspoon of oil
• 200 grams of light Santa Lucia or Granarolo Light ricotta
• 100 ml of skimmed milk
• 2 packs of 150 gram skimmed Greek yogurt per pack (I used Zymil)
• 2 egg whites
• 2 tablespoons of parmesan
• salt and pepper

How to make the rustic summer cake.

• Cut the potatoes and courgettes into thin slices (very thin potatoes).
• Separately, blend the ricotta with the Greek yogurt and add a little salt, one of the two tablespoons of parmesan, the egg whites, the milk and a pinch of pepper.
• Lightly oil a rectangular pan for people with a teaspoon of oil, then proceed by putting first a layer of potatoes, then one of courgettes.
• Season with salt and pepper and add half of the cream to cover the vegetables.
• Add some chopped mint leaves.
• Repeat with another layer of vegetables and cover with the rest of the cream and more mint.
• Sprinkle with the remaining parmesan, more mint and put in the oven at 175 ° for about half an hour.Once out of the oven, let it cool before cutting it into slices. It can be enjoyed warm or cold.