Greek Crustless Zucchini Tart

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            FOOD FUNNY
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Thanks to reader Donna in Miami, Florida for these culinary
head-scratchers:

Why do people constantly return to the refrigerator with hopes that
something new to eat will have materialized?

On electric toasters, why do they engrave the message "One Slice?"
How many pieces of bread do they think people are really gonna try to
stuff in that slot?

Why is it that whenever you attempt to catch something that's falling
off the table you always manage to knock something else over?

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            TODAY'S RECIPE
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I didn't know what to call this dish in English. It's sort of like a
pie, but there's no crust. It's sort of like an Italian frittata, but
the emphasis is more on the vegetables than the eggs. I have called a
crustless tart because... well. I really don't have a reason. Don't
let my difficulties in naming this delicious and easy dish dissuade
you from trying it.

Greek Crustless Zucchini Tart (Mamaliga)

2 lbs (900 g) zucchini, coarsely grated
2-3 onions, finely chopped
4 eggs. lightly beaten
2 cups (500 ml) crumbled feta cheese
1 cup (250 ml) freshly grated kefalotiri or Parmesan cheese
1 cup (250 ml) all-purpose flour
1 cup (250 ml) short-grained rice
1 cup (250 ml) milk
1/2 cup (125 ml) chopped fresh mint or basil leaves
Salt and freshly ground pepper to taste
1/4 cup (60 ml) olive oil

Combine all the ingredients except the olive oil in a mixing bowl and
stir to combine thoroughly. Pour into a generously greased deep
baking dish about 10 inches (25 cm) in diameter. Drizzle the olive
oil over the zucchini mixture and bake in a preheated 375F (190C) oven
until the center is set and the top is golden brown, about 1 1/2
hours. Cool for 15 minutes before serving. Serves 4 to 6.
Received on Tue May 3 06:19:51 2005