Crustless Zucchini Pie


Some people call this dish a lazy cook’s pie. It is really more a tart than a pie, a traditional dish in many parts of Greece that can be prepared quickly, when there is no time to make phyllo. The recipe was given to me by my friend Soula Rigou. Her mother and grandmother used to make it in their native village near Atalante in central mainland Greece.

Mamaliga can be eaten warm or cold. It can even be frozen and reheated for about 30 minutes before serving.


  • 2 pounds zucchini, coarsely grated
  • 3 medium onions, finely minced
  • 1 cup all-purpose flour
  • 1 cup Sweet Trahana, bulgur, or short-grain rice
  • ½ cup minced fresh mint
  • 1 cup milk
  • 3 cups shredded cheeses (feta and Parmesan, or whole-milk cottage cheese and blue, or any other combination of sweet and sharp cheeses)
  • 4 eggs, lightly beaten
  • Sea salt
  • 1 small fresh chili pepper, minced, or freshly ground pepper to taste
  • cup olive oil


Preheat the oven to 375°F.

In a large bowl, mix the zucchini, onions, flour, trahana, mint, milk, cheeses, and eggs. Add the salt and chili pepper to taste, keeping in mind that the cheeses can be very salty. Pour half of the oil into a deep earthenware baking dish 10 to 12 inches in diameter and brush oil on all its sides. Pour the zucchini mixture into the dish and top with the rest of the oil. Bake in the oven for 1-1½ hours, or until it is set and golden brown on top. Let it cool on a rack for 10 to 15 minutes before serving.