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.
start, so I chose a dish some Armenians I know call ‘Tutumov Boreg’.
Phyllo dough. So, I’m calling this Crustless Zucchini Pie – Armenian Style!
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
melts well can be used)
or food processor, shred the zucchini.
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.
|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.