Wednesday, March 13, 2013
Kourkouto (Greek Zucchini Cake)
This dish is savory and comforting, and was a big hit with the whole family. We paired it with a large salad.
A little like a quiche, but decidedly different, this zucchini cake simply divine. It uses only a handful of ingredients, and would be great as a breakfast, dinner or appetizer. I suggest serving it warm, or at room temperature.
Serves at least 5 for a meal (more as an appetizer).
1/4 cup of olive oil
1 large yellow onion, chopped
2 large zucchini, diced
1 zucchini, sliced into disks
1 cup of sour cream
1 cup flour
3 tsp baking powder
1 cup of shredded cheddar cheese
salt and pepper to taste
Preheat your oven to 350 degrees.
In a large skillet, combine zucchini and onion. Saute until soft. This helps to release the liquid from the zucchini, so cook down until there is very little liquid left, but the zucchini shouldn't be mooshy.
Meanwhile, in a mixer, combine the 5 eggs, beaten, add in the sour cream, then the flour and baking powder.
With a rubber spatula, fold in the cheese and zucchini/onion mixture. Salt and pepper to taste.
Oil a large glass pan (about 14x10) and pour your mix into it. Spread it out evenly over the top with your rubber spatula and top with sliced zucchini.
At this point I find it helpful to brush a little olive oil onto the zucchini slices, as it helps them to brown instead of just wither.
Cook for about 40 minutes, or until set and lightly browned on top.