Monday, August 15, 2011

Zucchini Blossom Yogurt Pie



Last week I got really happy when I found out my friend/classmate Jamie W. came back from her hiatus in China. I was dying for a rendezvous. Usually this would be meeting at the library to study accounting, but now that we're on summer break the world was our oyster. She had a brilliant suggestion to go to Sauvie Island, a small island along the Columbia River in North Portland, to pick berries. I hadn't been since college and was 200% on board. 


As soon as we arrived Jamie started telling me about the island's flora, including the veggies, but I was like psh please we came here for the berries. Kind of as a side note, we picked baby squash. Jamie wanted to make something with the blossoms so we picked mostly the baby squash equipped with floral flair. Tragically, all the squashlettes got left in my car and I had no choice but to use them up Aaaaaa SAP. Since I had already busted out a brick of phyllo to dethaw for another tiropita I was concocting, I decided to make a side pie featuring the flowers. Zucchini flowers are delicate so I used mild cheese as to not detract from the flavors. It turned out great and I am looking forward to making this again, for Jamie, as promised.


Whatever you do, use Greek yogurt - it has more body and flavor. If you have extra edible flowers around, use them in! Chive flowers would be ideal. I used arugula flowers because I am trying to tame my arugula beast




Zucchini Blossom Yogurt Pie


10 sheets of phyllo, thawed
1/3 cup melted butter (I combined butter with vegetable oil)
3 eggs
1 cup Greek Yogurt (I used Fage 2% fat)
1/2 cup shredded mozzarella
1/2 cup grated parmesan 
5-10 zucchini blossoms (depending on size), washed well and slightly torn
any extra edible flowers (I threw in some arugula blossoms since they were around)

  • Heat oven to 375 degrees Fahrenheit.
  • Combine yogurt, eggs and cheeses in a bowl.
  • In a greased deep pie dish, begin layering phyllo leaves with sprinklings of butter. Once finished pour cheese mixture into pie. Top with zucchini blossoms.
  • Fold phyllo leaves around edge to form a crust. 
  • Drizzle the crust with extra butter/oil. 
  • Bake for about 40 minutes or until golden brown. 

25 comments:

Anonymous said...
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JW said...

looks even more delicious now! Gakkk! Let's go again!!

Mary said...

This sounds drop dead delicious.I have to search out some blossoms so I can give this a try. I hope you have a great day. Blessings...Mary

Peter M said...

Banana, that's one of the beautifullest dishes I've seen in a long time. WANT!

Eri said...

Gorgeous open pie!!! Congrats! It's so beautiful and I am sure that it's even more delicious!

Helen said...

Oh. My. Goodness. What rustic beauty! There's just something about zucchini flowers that makes me giddy. I hope I can find zucchini flowers at the farmer's market this week because I really want to make this and NOT share it LOL!

Helen said...

Oh. My. Goodness. What rustic beauty! There's just something about zucchini flowers that makes me giddy. I hope I can find zucchini flowers at the farmer's market this week because I really want to make this and NOT share it LOL!

Trina said...

This looks amazing!

Anna A. said...

JW - Anytime babe!

Mary - It's funny that blossoms are a spring thing but we are finally getting them now. Good things come to those that wait?

Peter - Thanks so much! Can has!

Eri - Thanks for stopping by.

Helen - I wonder if you are kind of one the same season as us here in the Pac NW - cause summer just started in August! Hope you can find some blooms.

Trina - Thanks :-) Come to pdx and I'll make for you no probs!

FOODalogue said...

Wonderful! Your friend's loss was our collective gain.

Elra's cooking and baking said...

Looks really delicious and pretty. It sounds healthier as well.

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LetMeEatCake Eat With Me! said...

i love that this is made with phyllo dough! and i didn't even know that arugula and chives have flowers yum!

Peter G @ Souvlaki For The Soul said...

Beautiful Anna...it looks so delicate too!

Helen said...

Good news ! I found some zucchini blossoms today at the farmer's market and so I'm making this tomorrow. Must remember to take the phyllo out of the freezer :)

Victor said...

This sounds so delicious Anna!I have to admit that I haven't making creative dishes with zucchini blossom, I usually fill it with cream cheese based filling. Thanks for this idea!

Eftychia said...

I have zucchini blossoms in my organic garden but I always stuff them with rice before I cook them. I never thought of such a delicious way to cook them. Thanks for the recipe.

Anna A. said...

Foodalogue - Haha. Maybe she is communist and did that on purpose?

Elra - Thank you! Greek yogurt makes everything healthy, right?

Natassia - Yeah, you don't want them to flower because it kind of toughens the leaves.

Helen - AWESOME! OMG you must tell me about it - mobile upload, perhaps??? I hope you like it and I hope you have a fantastic weekend.

Victor - Thank you! Cream cheese could be added to the pie as well... zucchini blossom cheese cake?

Eftchia - MMm I would like to see your version stuffed with rice.

Shaheen said...

I totally love this and have often wondered of other ways to cook with courgette blossoms (other than stuffing them) and you have answered the question. Thank you.

elly said...

What a beautiful pie! Really love this idea.

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