Greek Comfort Food

3.0      Zimaropita

Zucchini Corn Bread

10 small zucchini squash

½ lb. of butter

½ pound margarine

2 cups cornmeal mix (White Lily or Ballards)

¾ cup feta cheese

2 lbs cottage cheese

8 eggs, beaten

1 cup buttermilk

Topping:

2 eggs, beaten

½ cup buttermilk

Peel and grate zucchini.  Sprinkle with salt and let stand for 20 minutes.  Press out moisture.  Should yield about 6 cups.  Melt butter and margarine together.  Reserve ½ cup.  Add eggs, cornmeal mix, feta cheese, cottage cheese and buttermilk.  Salt to taste (remember feta is salty).  Pour mixture into a greased 12 X 18 inch pan and drizzle reserved butter on top.  Mix topping ingredients and pour over batter.  Bake in 400degree oven for 30 minutes or until golden.

Recipe from:

Greek Gourmet Treats

A Collection of Recipes by Saints Mary and Martha Philoptochos Society

St. George Greek Orthodox Church

Knoxville, TN 37919

Zimaropita Quick Recipe

2 8.5 oz boxes of Jiffy Corn Bread Mix

2-3 yellow squash or zucchini grated (use more if they are small)

4 eggs

½ teaspoon salt, if desired (feta is salty)

¾ cup of butter or butter blend, melted

1 (12-oz) Cottage Cheese, small curd (I use fat free)

¾ cup crumbled feta cheese

1 egg, beaten

Combine all ingredients, except beaten egg, and mix well.  Spread batter into greased 9 X 13 baking pan.  Brush top with beaten egg.  Bake at 350 degrees for 45 minutes, or until golden. 

Recipe adopted from The Grecian Plate

The Hellenic Ladies Society

St. Barbara Greek Orthodox Church

Durham, North Carolina