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.
I love almost anything with zucchini and cheese and this looks just superb. And the presentation and photos are gorgeous, as usual!
Que rico chico! Even with all that cheese on it
. It’s like our zucchini tortilla but baked. Mmmmm no problems flipping it upside down 
I like it!
This is real comfort food to me, I could imagine tucking into this in summer outside in the garden or at winter inside in the warmth, its just fabulous!
I have never heard of Kasseri before now.
Peter I think you are zucchini mad! But I don’t blame you because they taste lovely!
goodness gracious, how i wish i was greek. how sad that i’ve been missing out on awesome dishes like this for all these years. thanks for introducing me to things that i never would’ve heard of otherwise and for helping me verify that my saliva glands are in full working order.
This is SO on next week’s menu. I wonder if one of the local sheep or goat cheeses would work with this? They are white, dense, a little dry, and quite tangy (especially the goat).
Your food always looks sooooooo yummy! I know we’d love this dish. Kasseri is a bit hard to find around here for some reason. It’s annoying. I need to look harder, I guess.
I love Greek food and though not a zucchini fan, this dish could be the one to turn me around. Great post.
Response to your comment:
Badonkey donk!!LOL
Yes please Peter!!!!
Judy, that’s so amazing that you have a poolside oven!
Worst Cook Ever…best moniker ever!
Chriesi, welcome and thank you!
Michelle, mine is almost gone.
Mike, indeed…but greeks can’t pronounce quiche..it would sound like “keese”! lol
Fearless, lite summer fare.
Jen, thanks…it was just a lucky shot.
Nuria, I would like to make this for you…with Xtra cheese!
Jeena, lots of zukes around, it’s cheap, tastes good – why not?
Grace, that’s really kind of you – I hope you’ll try some dishes out.
Nikki, feta is a must and look for a good cheddar to pair with it.
Kelly, a Greek store should always have it, ask for it.
Kim, this could sway you toward zukes.
Leslie, I need a southern lexicon! lol
David, comin’ right up!
Yum! This might be on my next brunch menu.
really, really, really…
thick and delectable – just like i like my men.
Oooh this looks so delicious. I absolutely love zucchini and of course I love cheese
I definitely need to try this one.
Peter, another new recipe to me. Looks delicious.
Zucchini baked with eggs and cheese sounds like a nice way to use the zucchini that are starting to show up.
This is just the kind of dish I want to have in my repertoire for weekend entertaining. Thanks for sharing the recipe.
I really like this one, Peter! This is definitely a dish that I would make over and over. It looks just wonderful.
Hey, this looks great and it is so close to what I posted today, weird!
Hooray! Now I can’t wait for my zucchini plant to start producing! This looks really delicious.
This looks wonderfully summery and delicious – I long for the summer here!!
Lisa, this would make an excellent addition to your brunch.
Never Full, I hope this is Amy saying this! lol
Elly, and no phyllo!
Helene, I had another piece today.
Kevin, who knew zukes could be so versatile.
Lydia, food IS about sharing.
Sticky, it’s also a good quick fix for surprise guests.
Katerina, bizzaro world?
MAry, anytime now.
Cake, it’s now our turn at summer…wait your turn!
Greek or not, an inn would have to be crazy not to serve this dish. It looks absolutely amazing, and to whomever said, “Served with a salad,” was right. What a great entree for ANY meal of the day (she said, copying the recipe to her file of must-makes…)
Perfect! Just in time for all those summer zucchinis!
sorry i don’t write very good english, but your blog it’s nice, see you
Bookmarked Peter:D
Bookmark, schmookmark. I made it! It’s posted today, Greek Zucchini Pie.
Wanted to drop back by and let you know I made this and I LOVE it. I particularly like how the left-overs are so good cold, right out of the fridge.
Sandie, two people have already made this & love it…what ya waitin’ for?
Pam, I’ve given you all lots of zuke ideas, enjoy.
Gunther, welcome and thanks for visiting…drop again.
Alanna, awesome job!
Ann, that’s wonderful news…glad you enjoyed and I hope you’ll post it.
Peter, I finally made Kourkouto today! We all loved it! I have a question. My kourkouto did not rise quite well. Yours looks fluffier and is well risen. Did you use a mixer to beat the eggs? I only used a wire whisk. I think it could be the problem. What do you think? Also, I substituted the scallions with one medium onion (worked great) and dill with parsley (that was what I had in my fridge, worked great). Thank you for sharing the recipe. It’s definitely a keeper!
PS: I can’t leave comments in your blog because the Name/URL option id disabled. Please enable it. I had to enter my old blog address (wordprss.com) to leave a comment. Thanks.
[...] to do work-work that day. Finally got a chance today to put it together. I found this recipe on Kalofagas’ site so I won’t post it here again, especially since I also found the same recipe tried out on [...]