• 6 large zucchinis
  • Flour for coating
  • Olive oil for frying
  • 2 onions, sliced
  • 2 carrots, grated
  • 2 garlic cloves, grated
  • 4 tbsp dill, finely chopped
  • 500 g strained yogurt
  • 500 g cream cheese
  • Salt
  • Pepper
  • 4 tbsp breadcrumbs


  1. Thoroughly wash the zucchinis and pat them dry. Cut them lengthwise into thin slices, and coat them well with flour on both sides. Then lightly fry them and let them drain on absorbent paper.
  2. Sauté the onions in olive oil until they become translucent.
  3. For the yogurt mixture, mix the yogurt, cream cheese, finely chopped dill, grated garlic, grated carrots, salt, and plenty of freshly ground pepper.
  4. In a 25 cm circular baking dish, sprinkle the breadcrumbs and add a layer of zucchinis, a layer of onions, a layer of yogurt mixture, and continue, ensuring the last layer is the yogurt mixture.
  5. Bake the tart in a preheated oven at 160ºC for about 40 minutes, making sure it doesn’t brown too much.
  6. Let the zucchini cake cool and set for 45 minutes.
  7. Unmold and cut into triangular pieces like a cake.
  8. Serve at room temperature.


Source: Argiro Barbarigou