Monday, April 18, 2016

Crustless Zucchini Pie - Armenian Style! (aka Tutumov Boreg)

When my local farmer’s market advertised home-grown zucchini for $.19 a lb. this past week, I thought it was a misprint. Lo-and-behold, it was FACT! I sent my husband down to snatch-up a bunch. While he shopped, I thumbed through my recipe file.

With so many zucchini favorites, I couldn’t decide where to start, so I chose a dish some Armenians I know call ‘Tutumov Boreg’.

When I think of boreg, I envision a filling wrapped in Phyllo dough. So, I’m calling this Crustless Zucchini Pie - Armenian Style!

This can be served for breakfast, brunch, lunch, or supper – just add a fruit salad or tossed salad, and some crusty bread and you're good to go!

Crustless Zucchini Pie  aka Tutumov Boreg
Crustless Zucchini Pie - Armenian Style
Serves about 6 to 8


4 medium zucchini
4 eggs, beaten
½ c. Monterey Jack cheese, shredded (any mild cheese that melts well can be used)
½ cup crumbled feta cheese
½ cup all-purpose flour
½ tsp dried oregano
1 tsp. Kosher salt
¼ tsp. black pepper
¼ tsp. Aleppo pepper, optional


Rinse and peel the zucchini zebra-style. 

Using a box grater or food processor, shred the zucchini. 

Place a colander in the sink and add the shredded zucchini; sprinkle a little salt over the zucchini and allow to sit for about 10 minutes to help draw moisture out. Using your hands, squeeze out as much of the zucchini’s liquid as possible. If necessary, place the zucchini in towels to squeeze out excess liquid.

In a large bowl, combine all of the ingredients until well-mixed.
Crustless Zucchini Pie

Preheat oven to 375°F. Place the mixture in a lightly greased 8”x 8” baking pan or 9-inch pie pan. Bake for about 40 - 45 minutes if using the 8-inch pan, or 30 -35 minutes if using the 9-inch pan. The top should be lightly golden brown and a knife inserted in the center should come out clean.

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