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A delicious and easy crustless zucchini tart made with Greek cheese.
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4.78 from 9 votes

Crustless Greek zucchini tart

A delicious and easy crustless zucchini tart made with Greek cheese
Prep Time45 minutes
Cook Time55 minutes
Resting time15 minutes
Total Time1 hour 55 minutes
Course: Breakfast, Light meal, Lunch, Main Course
Cuisine: Greek
Servings: 6 servings
Author: Mia Kouppa

Equipment

  • 1 9 or 10 inch round baking pan
  • 1 Baking sheet to set your baking pan on to catch any drips

Ingredients

  • 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)
US Customary - Metric

Instructions

  • 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).
  • Enjoy!

Notes

If you're unable to find Graviera cheese, you may substitute with Kefalotyri, which is similar in taste and texture.  If you're unable purchase either one, you may substitute Graviera with Pecorino cheese; or Romano mixed with parmesan, or Gruyere cheese.
If there are any leftovers, we would suggest removing the pieces from the baking pan, to avoid the pieces getting very soggy.
We suggest you place any leftovers in the fridge for 3-4 days.
We used a round glass 9 inch baking dish; if you choose a rectangular baking dish, for example a 9 X 13 size pan,  the baking time will be reduced to about 40-45 minutes, and it will be a little thinner.
Leftovers make for a great breakfast!