5 August 2007

Crustless Zucchini Pie Takes me Away...

You will see me mention Aglaia Kremezi and her cooking school Keartisinal on the island of Kea in Greece many times on this blog. It is truly one of those once in a life time memories/ We made this crustless zucchini pie during a class on "Cooking from the Garden". We wandered into her extensive gardens and plucked fresh zucchini , zucchini blossoms, lemons and fresh herbs for our dishes. Nothing was wasted as we even concocted lemon liqueur from the lemon skins. That evening a gentleman from a winery on the mainland introduced us to many of the distinctive wines of Greece paired with Greek cheeses and our Crustless Zucchini Pie we had prepared was also served. Just another wonderful evening with good company and new found friends!!



This simple dish has turned into one of my favourite meals when zucchini is in season. You could also serve it as a side dish of course!

The photo is taken of Aglaia and Costas harbour on the island of Kea.


**Crustless Zucchini Pie**
  • 2 lbs zucchini or squash, coarsely grated ( I haven't tried it with squash as yet)
  • 3 medium onions, finely minced
  • 1/2 cup yellow cornmeal
  • 1/2 cup fresh mint, minced
  • 3 cups shredded cheeses (feta and Parmesan, or whole-milk cottage cheese and blue, or any other combination of sweet and sharp cheeses)
  • 3 - 4 eggs, lightly beaten
  • sea salt
  • 1 small fresh chili pepper, minced or freshly ground red pepper to tatse
  • 1/3 cup olive oil
1. Preheat the oven to 375F. In a large bowl, mix the zucchini, onions, cornmeal, mint, cheeses, and eggs. Add the salt and chili pepper to taste, keeping in mind that the cheeses can be very salty.

2. Pour half of the oil into an earthenware baking dish 10 - 12 inches in diameter and brush oil on all of its sides. Pour the zucchini mixture into the dish and top with the rest of the oil.

3. Bake in the oven for 1 hour, or until it is set and golden brown on top. Let it cool on a rack for about 10 - 15 minutes before serving.
Note: You can substitute 1/2 lb of peeled, seeded, and diced fresh tomatoes for the same amount of zucchini.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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14 comments:

  1. Sounds like a perfect holiday!

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  2. How fabulous I am just browsing your blog. Love your stories about Greece have never been there but it all sounds divine. I must go.
    Your header photo is gorgeous... Vancouver is a bit like New Zealand.
    Had a week there a few years ago and loved it.

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  3. Vancouver is a beautiful coastal city. I will be going there 2X in the next few weeks. Once to see my daughter settled into university and once to show the coast to a friend of mine.

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  4. I would love to take cooking classes during my travels. I've only done it once while I was in Bali.

    A crustless pie is a great idea - so much quicker. I don't always have patience for short crust pastry.

    Speaking of crustless - I made a crustless sweet potato pie (I had leftover sweet potatoes from making your strudel & I was craving a sweet potato dessert). Actually it turned out more like a pudding. I added some semolina to give the filling some firmness since it didn't have a crust.

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  5. I have so much zucchini and assorted other squash (despite harvesting when young) that I am desperate for different recipes that won't be calorific. A crustless pie is just the ticket. Thanks!

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  6. The only cooking clasees so far have been 8 days in Greece and a few classes here in British Columbia. Where to next?????? Amalfi Coast, Cinq de Terre, Tuscany, Thailand. Mexico...you name it I'll be there!!!

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  7. This is so fun! I love zucchini in pies, it is so good! I love hearing your stories about your trip to Greece, it sounds so fabulous!

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  8. that sounds awesome - I just picked up a jumbo zucchini frmo a farmstand yesterday, thanks for the inspiration!

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  9. Perfect timing on this one as the farmers market is FULL of zucchini and I am always looking for a way to use the "tons" I seems to haul home every week. I might add a bit of garlic to mine also. Is the mint real pronounced? Not sure, but interested!

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  10. I prefer to use the dried mint, because sometimes fresh can be overpowering. It is a matter of preference I guess. Hope you all enjoy. I love this dish!!!

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  11. Sounds delicious, in Greece and elsewhere.

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  12. This sounds awesome! I will have to try it soon what with the overabundance of zucchini in all the farmers' markets these days.

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  13. I know youposted this a while ago, but it's perfect for the zucchini that is starting to overflow my counter as well as the garden. Thanks!

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  14. I made this zucchini dish yesterday for the second time this season. I just love it. I am glad you delved a little deeper into my blog Elle. I just love blogging and reading everyone's stories and searching for new and exciting recipes or just the tried and true!!!!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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