Express zucchini dish, divine

This dish disappeared so fast, I didn’t get a chance to take a photo. You’ll have to use your imagination until the next time I make it, which won’t be too long. I was looking for a recipe to use the leftover inside parts of zucchini used for another recipe. When in the U.S., I make a zucchini pie with those precious bits.  But here, in Greece,  I don’t have the space or the roller pin to make the dough so I was looking for a recipe that  didn’t need crust. I found the perfect fit in  “gastronomos’, the food magazine that comes with a Sunday paper. The recipe is signed by Eleni Psychouli. Delicious.



  • 2 pounds (1 kilo) zucchini, sliced (I used the inside parts…)
  • 1 onion, finely chopped
  • 1 cup and maybe a bit more olive oil
  • a bunch of dill, chopped
  • a bunch of parsley, chopped
  • a bunch of mint leaves, chopped
  • 1 pound (1/2 kilo) feta cheese, coarsely crumbled
  • flour
  • 3 eggs, beaten
  • 1 teaspoon oregano
  • salt and freshly ground pepper

How to make:  Saute the onions and zucchini in a big and heavy skillet until all excessive liquids are gone. In a big bowl, combine the zucchini and onion with the rest of the ingredients. Use as much flour as you need to get a thick consistency. Oil the bottom of the pan, pour in the mix and cook at a pre-heated oven at 360 F/180 C for about 45 minutes or until the top is nicely browned.  Ready!

2 thoughts on “Express zucchini dish, divine

  1. I can understand why you didn’t have the chance to take a photo! I love recipes like this one because my son can eat a lot of vegetables without even knowing that he does!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s