Kourkouto with Zucchini

I found this recipe on Kalofagas a while back and thought it sounded tasty. (If you haven't seen Peter's blog, you really should check it out. He has some awesome recipes on there! I've tried several and have posted them on this blog, but there are so many more that I want to try!) This dish sounded kind of similar to the zucchini casserole I make regularly, but with a greek twist from the greek cheeses and different spices. Having such a bumper crop of zucchini, I also figured that now was the perfect time to try it! This was delicious! Its sort of like a thicker quiche, if that makes sense. We all loved it - the taste, the texture, everything! This is a definite keeper. We ate it as a main dish, but it could make a great side dish, too. I did cut the recipe back a little since I didn't think we needed a 15x10 pan for the three of us. Even with leftovers, that seemed like a lot. I used an 8x10 pan and it was plenty for dinner and some lunches for all three of us. I will update later with a picture.

Kourkouto With Zucchini

5 large eggs (organic, free-range, local)
1 cup of strained Greek yogurt
1 cup of self-rising flour (I just used regular organic flour and added a little extra baking powder)
1 tsp. baking powder
1/2 cup olive oil (organic)
3 bunches of scallions, finely chopped (organic)
3 zucchinis, diced (from the garden)
(I added a diced green pepper from the garden since it was in the fridge)
1 cup Feta cheese, crumbled (organic)
1 cup Kasseri, grated (I actually found Kasseri at my local market, but if you can't you can use a mild cheddar instead)
1 cup of chopped fresh dill (I used dried)
ground pepper to taste
sweet paprika to taste (and for garnish)
slices of zucchini rounds (for finishing... I left them off b/c I forgot to keep a few out for this)
a 15″ X 10″ baking tray, greased with vegetable oil (I used a smaller pan - I think its 8x10)

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.