Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, August 01, 2012

Zucchini Pie

(Kabakli Tart)

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Zucchini Pie
1 Tenderflake deep dish pie shell - frozen

2 medium sized zucchini, grated
1 onion, sliced, caramelized with 3 tbsp olive oil
1-2 garlic cloves, minced
1/4 cup feta cheese, crumbled
3 tbsp yellow corn meal
1 tsp baking powder
2 eggs
1 tbsp dill, chopped

On top:
1/3 cup mozzarella cheese, grated

Place all the ingredients in a medium sized bowl. Stir and combine them all with a wooden spoon. Immediately place the mixture on the shell. If you wait the mixture gets watery quickly! Spread mozzarella cheese all over it.

Preheat the oven 375 F (190 C) and bake until the top is golden colour for about 30 minutes.

Meal Ideas:
-Mushroom Soup, Steak with Vegetables and Tomato Sauce, Carrot Salad, Artichokes Stuffed with Shrimp, Tahini Bread and Flour Helva.



At 9:48 AM, Anonymous Anonymous said...

How did you make the shell? I looked in the pastries section, but did not find... ?? Looks delicious.

At 9:53 AM, Blogger Binnur said...

I always use the frozen pie shell:)

At 2:47 PM, Blogger Erica (Irene) said...

Cok Guzel...this looks so good. I also make a Zucchini pie but mine is in a square pan. This is a good size in a pie plate. Thanks for sharing your recipe.

At 4:06 PM, Anonymous Anonymous said...

It's season for zuccini so I appreciate your recipe very much. I also recently thought of making my first kabakli borek or gul kabakli borek, pretty much the same recipe but with yufka:)Greetings, Nat

At 12:39 PM, Anonymous Anonymous said...

hi binnur,can i bake the pie ahead of time,like a day before,and will it taste the same or become soggy?

At 3:23 PM, Blogger Binnur said...

The taste will not be the same. It is like having the freshly baked warm borek and eating it the following day:) But it will not be soggy.


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