Crustless Zucchini Pie

The French would call this a flan, I suppose, but this rustic Balkan dish—called mamaliga in some parts of mainland Greece—uses cornmeal as thickener with just two eggs and no cream.


8 to 10 appetizer portions

2 pounds zucchini or squash, coarsely grated
1 cup chopped onion
4 ounces feta cheese, crumbled
1/2 cup yellow cornmeal
Freshly ground pepper or Aleppo pepper flakes, to taste
1/4 cup packed fresh mint leaves, chopped
2 eggs
1/3 cup olive oil, plus more for drizzling
2 medium tomatoes thinly sliced (optional)
2-3 tablespoons toasted breadcrumbs

Toss the zucchini with 1 teaspoon salt and let wilt in a colander for about 30 minutes.

Preheat the oven to 400°F.

Press the zucchini to extract most of their juices and transfer to a large bowl. Add the onion, the cheese, the cornmeal, plenty of pepper, the mint, and the eggs, one at a time, mixing well with a good spatula. Add the olive oil and mix once more.

Lay a piece of parchment paper on the baking sheet and drizzle with olive oil. Pour in the zucchini mixture and even the surface with a spatula. If you like, lay the tomato slices on top, drizzle with olive oil, and sprinkle with the bread crumbs.

Bake for 10 minutes and lower the oven temperature to 375°F. Bake 25-30 minutes until set and golden brown on top. Let cool and cut into bite-size pieces to serve.


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