A delicious and easy crustless zucchini tart made with Greek cheese
Over the years, inspired by our parents’ garden, we have attempted to grow all sorts of vegetables. There was the summer that we planted butternut squash and had a beginner’s luck year, with a bounty of close to 20 beautiful gourds. Assuming that we had soil that was the perfect growing condition for our favourite winter squash, we planted them again the following year. One butternut squash was all we got. We made soup. A little bit of soup.
Then there was the year that we wanted to impress and surprise our parents by planting cabbage. We thought that they had never grown cabbage (we were wrong) and were anxious to show them a thing or two of what we learned from the gardening advice on the internet. We got no cabbage. Not a single head.
There was the year of the many varieties of lettuce; we made a few animals very happy. The lettuce actually grew really well but we were competing to eat it with the insatiable appetite of cute and hungry groundhogs, bunnies and birds.
This year we have planted okra, a first, and potatoes, another first – for us. Our parents have planted both of these, with great success, of course.
Experimenting with gardening is fun, and it is particularly enjoyable when we know that there will always be the staples to fall back on, those vegetables that we are always successful in growing – tomatoes, bell peppers, and of course, zucchini.
This summer squash is a gardener’s delight. In most instances zucchini grows so well, and so abundantly, that you are often hard pressed to find something to do with all of your zucchini. Fortunately for us, and you, Greek cooking is full of delicious ways to celebrate this amazing vegetable, which also happens to be our mom’s favourite!
If you are looking to the Greek cuisine for zucchini recipes, be sure to check out our kolokithokeftedes (zucchini fritters), our yemista (stuffed vegetables which includes stuffed zucchini) and our kolokithosalata (zucchini salad), which is so mild, and so simple, that you will find every excuse to make it, again and again.
There are other, non-Greek way to enjoy zucchini as well. We absolutely love (yes, we’re biased) our double chocolate zucchini cake, our non-chocolate zucchini bread, and our grilled zucchini salad with corn and black-eyed peas . We have also recently started to love uncooked zucchini. We are obsessed with our Zucchini and cucumber ribbon salad with feta And you know what else we love? This zucchini tart, which isn’t Greek per se, but it is made by two Greeks (us), is enjoyed by two Greek parents (them), and includes feta – so maybe it is Greek after all!
This tart makes an incredible light lunch or dinner. We like to serve it with maroulosalata (Greek lettuce salad) on the side. It would be equally delicious with a nice horiatiki (Greek village salad). For a heartier meal, serve the crustless Greek zucchini tart as the side along with a hearty protein like lamb chops or pork tenderloin.
Is zucchini good for you?
It is! And, it is very low in calories which makes it even better! Zucchini is full of fiber, and is rich in many nutrients, including Vitamin A, which may support your vision and immune system.
What is the difference between yellow and green zucchini, and can either be used in this crustless Greek zucchini tart?
Honestly, not much (except for the colour of course). Some people say that the yellow zucchini is slightly sweeter than the green zucchini. We’re not sure that this is true, and in any case, you can use both the interchangeably in recipes, such as our crustless Greek zucchini tart.
How long does zucchini last?
Zucchini will last in the refrigerator for about a week. If you would like to keep it even longer, prepare your zucchini (grate it, slice it etc…) and store in the freezer. To use in recipes, thaw and squeeze out the excess liquid.
If you liked this recipe for crustless Greek zucchini tart, we think you’ll like these as well:
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Crustless Greek zucchini tart
- 1 9 or 10 inch round baking pan
- 1 Baking sheet to set your baking pan on to catch any drips
- 2 lbs zucchini about 4 medium
- 1 yellow onion, chopped
- 1 clove garlic, finely chopped
- 1/4 cup olive oil, plus 1 teaspoon
- 4 green onions, chopped
- 4 eggs, beaten
- 1 ½ cups crumbled Greek feta patted dry with paper towels
- 1 cup grated Graviera cheese see notes
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 2 tsp salt (divided)
- 1/2 tsp pepper
- 1/2 tsp dry oregano
- 1 tsp baking powder
- 3 tbsp fine semolina (divided) (or cornmeal)
- Wash and dry zucchini and then grate them with the skin on. Set the grated zucchini in a colander, mix in 1 teaspoon of salt, and set aside to drain for 20-30 minutes.2 lbs zucchini
- Preheat oven to 350 degrees Fahrenheit.
- Heat 1 teaspoon of olive oil in a large frying pan and saute the onion until softened and slightly caramelized. Add the garlic and saute for an additional minute, being careful not to burn the garlic. Add the drained zucchini and cook for approximately 3 minutes or until any remaining liquid has been cooked off. Next add the fresh herbs and green onions. Cook for an additional minute, stirring well. Allow to cool.1 yellow onion, chopped, 1 clove garlic, finely chopped, 1/4 cup fresh dill, chopped, 1/4 cup fresh parsley, chopped, 1 tbsp fresh mint, chopped, 4 green onions, chopped
- Mix the dry ingredients (2 tbsp semolina, 1 teaspoon salt, pepper, baking powder, and dry oregano) together in a separate large bowl.1/2 tsp dry oregano, 1 tsp baking powder, 1/2 tsp pepper
- Add the zucchini mixture into the bowl with the dry ingredients and then add the eggs, cheeses (reserve 1 tbsp of each cheese for the top), and 1/4 cup of olive oil.4 eggs, beaten, 1 ½ cups crumbled Greek feta, 1 cup grated Graviera cheese, 1/4 cup olive oil, plus 1 teaspoon
- Lightly grease a 9 or 10 inch baking pan, and sprinkle 1 tablespoon of semolina on the bottom of the pan. Pour in the batter. We used a 9 inch glass round pan. Sprinkle a couple of tablespoons of the cheeses on top of the mixture.
- Place your baking pan onto a separate baking sheet (to catch any drips, if they're any)
- Bake on bottom rack for 50-55 minutes, until golden brown on top. Let cool for 10-15 minutes before serving. If you do not end up serving all of the pieces right away, remove the leftover pieces from the pan, and place them on a wire rack to fully cool (this is to avoid getting them super soggy).