A good zucchini recipe is always useful, right? I received a recipe suggestion from a CSA member at pick-up for Greek zucchini pie. This idea was new to me, so I went home and did a Google search and found a couple of good options. Top of the list was one from a food blog called “A Veggie Venture”. (This site is a great resource, with a lot of really creative vegetable recipes.)
The person that suggested this recipe said that she makes it with a phyllo pastry crust, but this one is crustless.
Greek Zucchini Pie
- 1 tablespoon olive oil
- 1 pound zucchini or summer squash
- 3 bunches green onion chopped
- Salt to taste
- 5 eggs
- 1 cup Greek yogurt
- 1 cup all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon regular salt
- 4 ounces feta crumbled
- 4 ounces Kasseri cubed or grated (Kasseri is a mild Greek cheese with its own particular tang but a mild white cheddar or mozzarella would work just as well.)
- 1 cup fresh dill chopped
- Ground pepper to taste
- Zucchini rounds for the top
- Mini pepper rounds
- Sweet paprika
Preheat oven to 350F.
In a large skillet, heat the oil till shimmery. Add the zucchini and green onion, cook, stirring often, until cooked nearly through.
In a large bowl, whisk the eggs for a couple of minutes until light and fluffy. Whisk in the yogurt and then the flour, baking powder and salt. Stir in the cooked zucchini, cheese and dill.
Transfer to a well-greased baking pie plate. Garnish the top with zucchini rounds and pepper rings. If you like, sprinkle zucchini rounds with paprika. Bake for 1 hour or until golden. Let rest for 15 minutes before slicing to serve. May be served warm or at room temperature.