Budincă de Dovlecei (pronounced boo-deen-kuh deh dov-leh-chay) leans more into the realm of a pie than a pudding. However, regardless of the sugary terminology used, this dish is far from being a dessert!

As summer draws to a close, those who planted zucchini this year might find themselves inundated with this bountiful summer squash. Enter the recipe that lets you make the most of your harvest: Budincă de Dovlecei. Much like a crustless quiche, this dish offers a swift and simple way to prepare a delightful breakfast, brunch, or dinner!

↓ Recipe below ↓

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Budincă de Dovlecei {Zucchini Pudding}

Servings

slices

Ingredients

• 4 medium zucchini grated. optional: save a few slices for garnish
• 1 onion finely chopped
• 3 eggs
• ¾ cups feta cheese crumbled
• ⅔ cups Sour Cream
• ⅕ cups all-purpose flour
• 1 teaspoon baking powder
• 1 small bunch fresh dill or parsley
• 3 tablespoons olive oil
• salt and pepper to taste
• tomatoes for garnish

Servings slices Ingredients 4 medium zucchini grated. optional: save a few slices for garnish 1 onion finely chopped 3 eggs ¾ cups feta cheese crumbled ⅔ cups Sour Cream ⅕ cups all-purpose flour 1 teaspoon baking powder 1 small bunch fresh dill or parsley 3 tablespoons olive oil salt and pepper to taste tomatoes for garnish

Instructions

1. Preheat the oven to 350°F and grease a baking dish.
2. Place the grated zucchinis in a colander, sprinkle with a pinch of salt, and let them sit for about 15 minutes. This helps to remove excess moisture from the zucchinis. Squeeze out the excess liquid using your hands, a clean kitchen towel, or a cheese cloth.
3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and golden.
4. In a mixing bowl, whisk the eggs, sour cream, and crumbled feta cheese together until well combined.
5. Gradually add the flour and baking powder to the egg mixture, stirring until fully incorporated.
6. Fold in the grated zucchinis, chopped dill or parsley, and sautéed onions into the mixture. Season with salt and pepper to taste.
7. Pour the mixture into the greased baking dish and spread it evenly. {Optional} Add a layer of sliced zucchini and tomato to the top of the mixture.
8. Drizzle the remaining olive oil over the top of the mixture.
9. Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and the pudding is set in the middle.
10. Once done, remove from the oven and let it cool slightly before slicing.
11. Garnish with more fresh dill or parsley before serving. Can be enjoyed warm or at room temperature.
    
    Se bucura/enjoy!

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