Vegetarian

Zucchini Boureki

1 hour Cook
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Zucchini Deep Dish Pie - Boureki

Zucchini Deep Dish Pie - Boureki

greekk6bg
I've heard this is a Cretan dish (From the island of Crete in southern Greece), however, I have seen variations of this in other parts of Greece as well. The original version is covered and baked with a pie-crust on top, however, this Keto version omits the pie-crust. This makes makes a great side-dish, with or without the pie-crust.
prep time
30 min
cooking time
1 hour
servings
10
total time
1 hour and 30 min

Equipment

  • 9 in x 13 in baking dish

Ingredients

  • ½ pound (500 grams) Feta Cheese, crumbled

  • ½ pound (500 grams) Gruyere Cheese, grated

  • 6 garlic cloves, thinly sliced

  • 3 medium green or gray zucchinis

  • 3 tomatoes, sliced

  • 4 Tbsp Extra Virgin Olive Oil

  • 2 Tbsp Butter

  • 2 Tbsp Coconut Flour

  • Salt

  • Pepper

Instructions

1
Wash the zucchinis and tomatoes and slice them into thin slices.
2
Butter the baking dish, and cover the entire the bottom with a layer of zucchini. Springle 1 tablespoon of the coconut flour on the zucchini. Then add an entire layer of tomatoes.
3
Sprinkle on a layer of feta cheese, Gruyere cheese, garlic, olive, salt, and pepper.
4
Repeat the next layer again, starting with the zucchini, coconut flour, tomatoes, Feta cheese, Gruyere cheese, garlic, olive oil, salt and pepper.
5
Bake at 350 degrees F (175 C) for 1 hour and 15 minutes.
6
Enjoy! Bon Appetit! Kali Orexi!

Notes

If you did want to try it with the Pie-crust, there are several good Keto pie-crusts out there that you can use. Try it out and leave comments below.
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