Crustless Zucchini Pie

OK, so pie is a bit of a stretch here, but in my house anything baked in a pie plate gets called a pie. 😉 This is kind of like a hearty casserole, and a great way to use up all that summer zucchini! The recipe is adapted from one for mamaliga in The Foods of Greece, by Aglaia Kremezi (out of print).

I recently had the privilege of touring the Bob’s Red Mill factory and was given some free samples. How delighted I was to find freekeh! A friend whose family hails from Palestine had served it to me once, and it was a real treat. It is made with green wheat that has been roasted and cracked. If you’re unable to find freekeh, you may substitute bulgur. For a gluten-free version, try short grain brown rice.



Crustless Zucchini Pie

6-8 Servings

4 eggs, beaten
½t salt
¼t cayenne
2t dried mint
1c freekeh
1 medium yellow onion, finely chopped
1½lb. zucchini, coarsely grated
1c whole milk cottage cheese
4oz. blue cheese, crumbled
2T extra virgin olive oil, divided

Preheat oven to 350°F. In a large bowl, combine all ingredients except olive oil and mix well to combine. Drizzle 1T olive oil in a 9-inch deep-dish pie plate and use a brush or your fingers to spread it all around bottom and sides. Pour the mixture into the pie plate and use the back of a spoon to spread it evenly.

Drizzle the remaining 1T olive oil on top and spread it evenly across the surface. Set the pie plate on a baking pan (to catch any drips) and put in hot oven. Bake for about 1½ hours, until top is brown and center is set. Let rest 20-30 minutes before slicing. Equally good served warm or cold, and excellent for brown bag lunches. 🙂

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2 Responses

  1. This pie looks like a tasty way to use up some zucchini harvest.
    Amy (Savory Moments) recently posted…Green tea jelly {and a green tea giveaway!}My Profile

  2. Julia says:

    Awesome recipe Sarah! Looks delicious! What restaurant have you had the best zucchini pie? Remember to add it to your Besty List!

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