One woman's insight into her daily life and some 'adventures'.............cooking, collecting, travels etc. With a lil' bit of this and that...........

Friday, July 27, 2012

Zucchini Pie

 Chopped zucchini and sauteing in some Olive oil.

Slightly adapted from Peter’s Kalofagas blog
SOURCE: azcookbook.com

1/2 cup olive oil
1 cups finely chopped green onion
3 zucchinis (Mexican or Italian), about 1 1/2 pounds, diced
5 large eggs
1 cup of strained Greek yogurt (if not available, use plain yogurt, drained of its liquid on a cheese cloth)
1 cup all-purpose flour
3 teaspoons baking powder
1 cup Feta cheese, crumbled
1 cup Kasseri or Mild Cheddar cheese, grated (If none is available, use mozzarella)
1 cup chopped fresh parsley
ground pepper to taste
sweet paprika to taste (and for garnish)
slices of zucchini rounds (for finishing)

 Ready to be baked.


Grease a 15 X 10 baking tray with vegetable oil.

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and diced zucchini, sprinkle them with some salt and saute over medium heat for about 20 minutes, or until soft (but not mushy, they should hold their shape at the end!) and have most of the liquid evaporate (should reduce to about half). Take off the heat and reserve.

Preheat the oven to 350F.

In a large bowl, whisk your eggs with a wire whisk or a mixer for a couple of minutes until mixed well. Add the yogurt and stir in to mix. Add the flour and baking powder and mix in.

 Cut into squares.

Add the crumbled and grated cheeses and sauteed vegetables and mix to incorporate. Add some ground black pepper and sweet paprika. Have a taste and adjust seasoning (probably will not need any salt).

Stir in the chopped fresh parsley and pour the mixture into your greased baking dish.

Top with round slices of zucchini and sprinkle some sweet paprika over the entire mixture.

Place on the middle rack of your pre-heated oven and bake for approximately 1 hour, or until golden on top.

Allow to rest for about 15 minutes and then cut up into slices.

Serve warm or at room temperature. It makes a perfect snack appetizer when cold, too.

NOTES: I used plain yofurt, 4 x-large eggs and cheddar cheese. Turned out yummy.

 Thanks for stopping by.!!!! Enjoy your weekend.

Linking to;/http://www.designsbygollum.blogspot.ca/



  1. oooh Erica! I love the look of this! Just up my street! The slices of courgettes on top of the pie are a good touch! Will definitely try this! xx

    1. Thank you for your comment.....yes this was really very delicious. I almost ate the whole thing myself....it's very good with a salad and sometimes I use it as an appetizer.
      I'm sure the zucchini in Turkey tastes a lot better.

  2. Looks good, and now with Zuchini so fruitful. But, baking for an hour, that's a long time. did you have to test for doneness. I'd like to try this in a muffin pan, just might be easier to transport.

    1. Hi Irene....thanks for your comment.

      My old oven it took an hour or a couple minutes more...but the new oven it took about 50 min....so I guess you just have to keep looking and seing if it is done. But a great idea in muffin tins. Must try that. :-)

  3. Looks delicious! Have a good weekend Erica xx

    1. Thanks Ayak....hope Mr. A is home for the weekend and it cools down a bit. xx

  4. Such a beautiful and unique-looking pie :)
    I really like it

  5. I love how you top these, great recipe for those of us who have too much zucchini.