Kourkouto With Zucchini (κουρκούτo με κολοκυθάκια)
Jun 18th, 2008 | By Peter Minakis | Category: Cheese, Eggs, Greek, Herbs, Main, Vegetables, Vegetarian
Despite being a ten hour plane ride away from Greece, technology and media has brought the world (and myself) closer to our respective homelands.
I measure the pulse of Greek food through the internet, Greek magazines, word of mouth, frequent visits to Greece and through the miracle of satellite TV.
Today, I caught a morning Greek show and I was fortunate enough to catch the cooking segment, hosted by Chef Dina Nikolaou.
Today she featured a dish that I suppose one could call a “cheater’s pita” as there’s no phyllo involved yet the ingredients and flavour would mimic one.
In reality, this is somewhere between a quiche and a frittata, utilizing Greek ingredients to offer up a flavourful, light main course for lunch. Serve this with a side salad and consider lunch served.
The dish’s title contains the word Kourkouto (from Kourkouti), which means a “batter” and a major component of the dish is flour. This dish is easy, it’s Greek, you won’t freak out about how to handle phyllo and it’s wonderful hot or cold.
In the ingredient’s list, the two cheeses used are Feta and Kasseri.
The name Kasseri is also a protected designation name (PDO) and it’s a mild, sheep’s or goat’s milk cheddar. Many Greek markets and delis carry Kasseri. If you can’t find it, a mild cheddar would do just fine here.
Kourkouto With Zucchini (κουρκούτo με κολοκυθάκια)
5 large eggs
1 cup of strained Greek yogurt
1 cup of self-rising flour
1 tsp. baking powder
1/2 cup olive oil
3 bunches of scallions, finely chopped 3 zucchinis, diced
1 cup Feta cheese, crumbled
1 cup Kasseri, grated
1 cup of chopped fresh dill
ground pepper to taste
sweet paprika to taste (and for garnish) slices of zucchini rounds (for finishing)
a 15″ X 10″ baking tray, greased with vegetable oil
Pre-heated 350F oven
- Into a large skillet, add your olive oil and heat over medium-high heat. Add your chopped onions and diced zucchini (with some salt) and saute over medium heat for about 20 minutes to soften and have most of the water content evaporate (should reduce to about half). Take off the heat and reserve.
- In a large bowl, whisk your eggs for a couple of minutes until mixed well and then add your flour and baking powder and mix in. Add your yogurt and stir in to mix.
- Now add your 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 the chopped fresh dill 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 baked for approx. 1 hour.
- Allow to rest for about 15 minutes and then cut up into slices.
- Serve warm or room temperature with a side salad.
Related posts:
- Moussaka With Zucchini [Translate] I can recall having Moussaka from as early...
- Baked Grouper With Prassini Saltsa and a Puree of Zucchini and Mint [Translate] Regular readers of my site will know that...
- Zucchini Salad With Feta & Mint [Translate] In Greek cooking, vegetables are often boiled and...
- Imam Baildi (Ιμάμ Μπαϊλντί) [Translate] Imam Baildi are stuffed eggplants. This is a...
- Slow-Roasted Goat With Scalloped Potatoes and Brussel Sprouts [Translate] I made this dish last Sunday and if...
Related posts brought to you by Yet Another Related Posts Plugin.
Sounds delicious! I love the presentation too!
Peter, an excellent looking pita! We make pitas without phyllo quite regularly, indeed, my wife makes a fantastic leek & spinach pita in this style which is simply scrumptious. As for Kaseri cheese, I can never get enough… yum!
Resembles a frittata, only extra special. Bring on the goat cheese, feta and dill.
Interestingly, Peter, this is very similar to a Canadian recipe that has been floating around since the 1970’s at least! (I bet the herbs here are better though.)
It looks like a quiche, I imagine its quite good and has all sorts of variations.
Sorry I missed my morning visit yesterday Peter, but things were just too hectic. Of all the pesto recipes out there, I have to say Rocket is my favorite. I like the slight bitterness and with the parmesan it is heavenly.
As for today’s Kourkouto – I am trying this for sure. I love this!!!
Sorry I missed my morning visit yesterday Peter, but things were just too hectic. Of all the pesto recipes out there, I have to say Rocket is my favorite. I like the slight bitterness and with the parmesan it is heavenly.
As for today’s Kourkouto – I am trying this for sure. I love this!!!
Sorry I missed my morning visit yesterday Peter, but things were just too hectic. Of all the pesto recipes out there, I have to say Rocket is my favorite. I like the slight bitterness and with the parmesan it is heavenly.
As for today’s Kourkouto – I am trying this for sure. I love this!!!
Sorry I missed my morning visit yesterday Peter, but things were just too hectic. Of all the pesto recipes out there, I have to say Rocket is my favorite. I like the slight bitterness and with the parmesan it is heavenly.
As for today’s Kourkouto – I am trying this for sure. I love this!!!
Sorry I missed my morning visit yesterday Peter, but things were just too hectic. Of all the pesto recipes out there, I have to say Rocket is my favorite. I like the slight bitterness and with the parmesan it is heavenly.
As for today’s Kourkouto – I am trying this for sure. I love this!!!
Sorry I missed my morning visit yesterday Peter, but things were just too hectic. Of all the pesto recipes out there, I have to say Rocket is my favorite. I like the slight bitterness and with the parmesan it is heavenly.
As for today’s Kourkouto – I am trying this for sure. I love this!!!
Sorry I missed my morning visit yesterday Peter, but things were just too hectic. Of all the pesto recipes out there, I have to say Rocket is my favorite. I like the slight bitterness and with the parmesan it is heavenly.
As for today’s Kourkouto – I am trying this for sure. I love this!!!
Sorry I missed my morning visit yesterday Peter, but things were just too hectic. Of all the pesto recipes out there, I have to say Rocket is my favorite. I like the slight bitterness and with the parmesan it is heavenly.
As for today’s Kourkouto – I am trying this for sure. I love this!!!
Sorry I missed my morning visit yesterday Peter, but things were just too hectic. Of all the pesto recipes out there, I have to say Rocket is my favorite. I like the slight bitterness and with the parmesan it is heavenly.
As for today’s Kourkouto – I am trying this for sure. I love this!!!
Just fabulous. Love it.
PEter, I am definitely making this! Looks so delicious. A question:
1. Can I use yellow onion instead of scallions.
2. When do you add the yogurt into the mixture. It didn’t say where in the recipe (or did I miss it), so I am assuming it goes there after the eggs are beaten. Just wanted to make sure not to make any mistake.
please help:)Thank you for the wonderful recipe.
A nice slice of this and a good salad on the side, right up my alley!
I love this – no phyllo (which I do love, but fear handling), and no fussy dough being pressed into a tart pan. This would be a perfect brunch!
self-crusting pita – the greek version of a quiche, no doubt. this looks delicious – another way to use up our zucchini
looks scrumptious. I love greek veggie food – its such a rare find.
Must say that looks soooo yummy!
I want to eat that now (7am) – Have you saved any for me? LOL
I love your photos too!
One week till I go to Greece ha ha!!
peter! i love anything quiche-esque yummmmm…
Wow, this looks fantastic. I love the flavour combinations and while I could never find the Greek cheeses here, I can think of a couple of Italian cheeses that would substitute nicely!
It’s only about 7 AM, and this is already making me hungry. I also like the zucchini you put on top, for presentation. Very nice.
Mmmm, yet another gorgeous use of courgette! Looks delicious
You have saved my life! I have a bunch of eggs to use up before I get more from my Saturday CSA share and this recipe is PERFECT!
Your photos and presentation are just beautiful, too!
That looks delicious! A great idea for the warmer days! I’m keeping that recipe… Thanks!
Cheers,
Rosa
That looks delicious! A great idea for the warmer days! I’m keeping that recipe… Thanks!
Cheers,
Rosa
That looks delicious! A great idea for the warmer days! I’m keeping that recipe… Thanks!
Cheers,
Rosa
That looks delicious! A great idea for the warmer days! I’m keeping that recipe… Thanks!
Cheers,
Rosa
That looks delicious! A great idea for the warmer days! I’m keeping that recipe… Thanks!
Cheers,
Rosa
That looks delicious! A great idea for the warmer days! I’m keeping that recipe… Thanks!
Cheers,
Rosa
That looks delicious! A great idea for the warmer days! I’m keeping that recipe… Thanks!
Cheers,
Rosa
That looks delicious! A great idea for the warmer days! I’m keeping that recipe… Thanks!
Cheers,
Rosa
That looks delicious! A great idea for the warmer days! I’m keeping that recipe… Thanks!
Cheers,
Rosa
Thanks Jessy, I’m enjoying it as a leftover too.
Sam, it’s almost a pita but damn it tastes great.
Lisa, this would fill up the best of vegetarians.
Ferdzy, 1970? That almost pre-dates Greece, eh? lol
Glmah, the possibilites would be endless.
Nina, no problem, life can get in the way of our beloved blogging.
Thanks, Kalyn.
Farida, you’re right – I missed and added the yogurt in the instructions. Regular onions could be used, just make the amount roughly equal the amount of zucchini used.
Marie, that’ll be my lunch today.
Heather, I’m going to play with this method…an easy crust me thinks.
Maria, use up all the zukes ya can!
Arundathi, the Greek cuisine is rich in vegetarian options.
Jan, you’ll taste real Greek food very soon!
Rita, quiche-esque…love the word!
Joanne, use comparable Italian cheeses but the Feta is important here.
Panda, why not…breakfast!
Kittie…ZUCCHINI! lol
Ann, enjoy this dish…you’ll make it over & over.
Rosa, you’re welcome…hope you enjoy!
I am so making this over the weekend!!!
And I came…
Thank you, that look beautiful!
It looks beautiful and for sure tastes fantastic!
that looks delicious! and one pan could feed me for a week.
I bought a bunch of zucchini the other day with no plans for it. This looks like a really delicious way to use them! This kind of reminds me of a quiche
I bought a bunch of zucchini the other day with no plans for it. This looks like a really delicious way to use them! This kind of reminds me of a quiche
I bought a bunch of zucchini the other day with no plans for it. This looks like a really delicious way to use them! This kind of reminds me of a quiche
I bought a bunch of zucchini the other day with no plans for it. This looks like a really delicious way to use them! This kind of reminds me of a quiche
I bought a bunch of zucchini the other day with no plans for it. This looks like a really delicious way to use them! This kind of reminds me of a quiche
I bought a bunch of zucchini the other day with no plans for it. This looks like a really delicious way to use them! This kind of reminds me of a quiche
I bought a bunch of zucchini the other day with no plans for it. This looks like a really delicious way to use them! This kind of reminds me of a quiche
I bought a bunch of zucchini the other day with no plans for it. This looks like a really delicious way to use them! This kind of reminds me of a quiche
I bought a bunch of zucchini the other day with no plans for it. This looks like a really delicious way to use them! This kind of reminds me of a quiche
This looks fantastic as always. It’s nice and filling, without being (or at least without looking) too heavy.