Savory Turkish Zucchini Pie
Savory Turkish zucchini pie with ricotta and updated with the addition of shredded gruyere. Also called almodrote, this easy Turkish casserole will become everyone’s favorite dish.
There are a slew of recipes I grew up with my mom making that hardly exist on the interwebs. For instance, Keftikas, savory Turkish leek patties show no search results. (I always will google recipes before I post them, just to see what’s out there).
There are different names however, but not what my mom would call it. I assume it was distorted through the generations, or slang names were used, accents have changed, and so on.
Turkish Zucchini Pie Also called Almodrote
This Turkish zucchini pie is something I remember fondly. And honestly I made it with yellow squash, but zucchini is a bit more available so use either you can find.
The only search results I could find online are called almodrote, which is not a word I remember anyone in my family saying. Berengena I do, but that recipe uses eggplant instead of shredded squash. (Making a mental note to make the eggplant version..because OMG how delicious does that sound?)
How to make Turkish Zucchini Pie
Again, with family generations, measurements were never used so I relied my memories and cooking skills to test this savory zucchini pie out, and OMG the smell instantly transported me right back.
First shred yellow squash or zucchini with a box grater and squeeze our any excess moisture.
Then add shredded squash to a bowl with ricotta, feta cheese, breadcrumbs, about half of the Gruyere and whisked eggs. Mix everything together and pour into a lightly oiled casserole dish.
Top with more shredded Gruyere and a healthy grate of Parmesan cheese. Then bake at 400 degrees Fahrenheit for 30 minutes until bubbly and broil the top for another minute to brown the cheese.
Zucchini Feta Pie
Very similar to a common Greek zucchini feta pie, I’d like to say this crustless version is not only easier but tastier as well. I updated the recipe, making it a bit more modern and layered with the addition of nutty Gruyere and a healthy sprinkle of freshly grated Parmigiano, which actually has roots in Sephardic cooking as well.
Tips on making Shredded Zucchini Pie
- Substitute green zucchini in place of the yellow squash, but if you can find yellow squash, definitely use that.
- I love the combination of feta, ricotta and Gruyere but feel free to play around and use different cheese such as mozzarella or gouda.
- Make sure to squeeze any excess moisture out of the shredded zucchini, which could make the casserole soggy.
- For Passover, substitute with matzo meal or freshly made crushed Matzo in place of the panko breadcrumbs.
Savory Turkish Zucchini Pie
Savory Turkish zucchini pie with ricotta and updated with the addition of shredded gruyere. Also called almodrote, this easy Turkish casserole will become everyone's favorite dish.
Servings: 4 servings
Calories: 288kcal
Cost: $10
Ingredients
- 4 cups shredded yellow squash or shredded zucchini about 2-3 zucchini
- 1/2 cup ricotta cheese
- 1/2 cup crumbled feta cheese
- 3/4 cup grated Gruyere cheese separated
- 3 whole eggs
- 1/4 cup panko breadcrumbs or sub crushed Matzo for Passover
- 1 tsp olive oil for oiling casserole dish
- Grated Parmesan
- Scallions chopped for garnish
Instructions
- Pre-heat oven to 400 degrees Fahrenheit.
- If you haven’t already, shred the squash or zucchini using the larger wholes of a box grater and squeeze out any excess moisture.
- Add the shredded squash to a large bowl along with the ricotta, crumbled feta and 1/2 cup of Gruyere, eggs and breadcrumbs and mix everything to combine.
- Lightly oil a medium sized casserole dish and pour in the squash and cheese mixture.
- Top with the remaining 1/4 cup Gruyere cheese and a healthy grate of Parmesan cheese and bake for 30 minutes, until puffed up and bubbly. If you want to brown the top a bit, place under the broiler for the last minute, keeping a close eye on the top so it doesn't burn.
- Once done, let cool slightly and top with chopped scallions.
Notes
- Substitute green zucchini in place of the yellow squash, but if you can find yellow squash, definitely use that.
- I love the combination of feta, ricotta and Gruyere but feel free to play around and use different cheese such as mozzarella or gouda.
- Make sure to squeeze any excess moisture out of the shredded zucchini, which could make the casserole soggy.
- For Passover, substitute with matzo meal or freshly made crushed Matzo in place of the panko breadcrumbs.
Nutrition
Calories: 288kcal | Carbohydrates: 9g | Protein: 20g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 182mg | Sodium: 395mg | Potassium: 406mg | Fiber: 1g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 19mg | Calcium: 449mg | Iron: 1mg
For other Turkish and Sephardic eats, here are some other recipes:
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