Wednesday, February 26, 2014


500 grams grated zucchini
200 grams Ricotta cheese
2 medium eggs
100 grams plain yoghurt
100 grams plain flour
100 grams uncooked long grain rice
200 grams cooked ham or Pastrami
1 small yellow onion
2 tablespoons oil
2 teaspoons baking powder
1 teaspoon prepared mustard
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried dill

First cook the rice al dente and set it aside to cool down slightly (you can also use leftover rice). Grate the zucchini, squeeze it as much as possible, then pat it dry and mix it well with the cooled cooked rice. Mince the onion and dice the cooked ham (or Pastrami) and mix it in the zucchini and rice. Sift the flour with the baking powder, and set it aside for the time being. In a small bowl, beat together with Ricotta cheese with the eggs, then add the yoghurt, mustard, oil and spices; pour it over the zucchini and mix well. Sprinkle the flour and blend really well. Generously butter your baking dish (23x30 cm), pour in the pie batter and level it. Bake the pie in a preheated oven, at 190˚C (375˚F), for 30 minutes, cover it with aluminium foil and bake for another 10-15 minutes (do the toothpick test). Serve warm with a salad of your choice. Yields 8 servings.