Greek zucchini, polenta, feta cheese & dill "pie" from From the Oven to the Table: Simple Dishes That Look After Themselves (page 69) by Diana Henry

Ingredients

scallions
Greek yogurt
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

FlowerGold on April 01, 2026

Really good. Nice filling side or a great brunch item. Took a longer to cook. I sliced the scallion into quarter or half inch pieces. Used Israeli Feta. Be careful of how much salt used because Feta has a briney quality.
Anea25 on July 16, 2024

A good way to use what's in the fridge. I didn't have enough zucchini, so I added a bell pepper to get the right quantity of vegetables. Subbed grated cheddar for the feta. Easy and tasty light-ish meal. Will make again.
caitmcg on December 03, 2019

I preferred this a touch more set than indicated, but it was very good. I like that there is just enough custard to hold the vegetables together. This would also be a great brunch dish that would come together quickly if the zucchini were roasted ahead of time.
Foodycat on November 04, 2019

I feel like this would be a good introduction to polenta for people who think they don't like it - you can't taste the polenta at all, it's there in a very small quantity to strengthen the cheesy custard. We had it as a side dish with pork kebabs, but I think next time I will have it with a salad as a main meal.