Izlivača – Balkan Zucchini Poured Pie

Golden on the outside and tender in the center, this Balkan Zucchini Poured Pie is a quick, one-bowl recipe you’ll want to make all summer. With simple ingredients like grated zucchini, sour cream, and a hint of kefir, it offers authentic flavor and rustic charm, making it perfect for lunch, a light dinner, or a savory side dish.

Izlivača, or izljevača is one of those classic Balkan comfort foods that shows simple ingredients can create the most satisfying meals. The name comes from the verb “izliti” (to pour), referring to how the batter is mixed and poured directly into a baking dish. Unlike phyllo pies, like this phyllo potato pie, or Serbian cheese pie, izlivača has no layers, instead, it’s a smooth, uniform batter that bakes into a soft interior with a beautifully golden crust.

Zucchini is one of the most popular veggies, especially in late summer when gardens and markets are overflowing. Every region has its own zucchini pie variation: some use milk, others yogurt or kefir, some add cheese, and some keep it entirely dairy-free. My version uses sour cream for richness and just a quarter cup of kefir for a subtle tang and light texture.

Feta cheese is optional but adds a salty, savory kick that complements the mild zucchini beautifully. This is the kind of dish you’ll see served in rural kitchens, at family gatherings, and on busy weeknights, quick to prepare and hard to resist.

Why You’ll Love This Recipe

• Quick & Easy: The batter mixes in minutes without special tools or complicated steps, just like the classic Serbian savory cornbread, making it ideal for busy days.
• Perfectly Balanced Texture: Crisp edges, a golden top, and a tender, moist center that slices cleanly after resting.
• Part of a Rich Balkan Pie Tradition: Izlivača is one of many beloved savory Balkan pies, each with its unique charm and flavor.
• Seasonal & Fresh: A tasty way to use summer zucchini while bringing authentic Balkan flavor to your table.

Ingredients

• Zucchini: The classic vegetable for izlivača, adding gentle sweetness, moisture, and a tender crumb. Grating it finely helps it blend evenly into the batter.
• Oil: Keeps the interior soft and moist while helping the top develop a golden crust. Neutral oils, such as vegetable or light olive oil, are best suited.
• All-purpose flour: Use a high-quality brand, such as Organic Gold Medal, for the best texture.
• Sour cream and kefir: I use a mix for the best flavor and balanced tang. You can use only sour cream, Greek yogurt, or kefir, but the texture and taste will change. Sour cream adds richness, kefir introduces a subtle tang, and Greek yogurt makes it slightly thicker.
• Cheese: Feta or similar brined cheese adds a tangy, salty flavor and extra richness. For a milder taste, use cottage cheese or soft farmer’s cheese.

See recipe card for quantities.

Substitutions and Variations

• Cheese Options: Feta offers a salty, briny bite, while cottage cheese delivers a milder, creamier flavor. Skip cheese altogether for a lighter vegetarian option.
• Dairy Changes: Swap sour cream with full-fat Greek yogurt for more tang, or use all kefir for a more flavorful batter.
• Vegetable Swaps: Try grated yellow squash, carrots, or even a mix of zucchini and potatoes for a different flavor profile. Be sure to squeeze out any excess liquid.
• Herbs & Spices: Add fresh dill, parsley, or chives to the batter for extra freshness, or sprinkle with sesame seeds before baking for a toasty finish.
• Baking Dish Choices: Metal or enamel pans crisp the edges more than glass or ceramic, so adjust according to your preferred crust texture.

How to Make Balkan Zucchini Poured Pie

Step 1: Prepare the baking dish. Grease the baking dish with unsalted butter and preheat the oven to 350°F.

Step 2: Prepare zucchini. Cut off the zucchini ends, then grate (image 1). Lightly salt and place in a clean kitchen towel (image 2), squeezing out as much liquid as possible. Return the grated zucchini to a bowl (image 3).

Step 3: Prepare the pie batter. In a medium bowl, whisk together the eggs, kefir, sour cream, and oil until smooth and pale. Add the flour, baking powder, and salt, mixing until well combined (image 4). Fold in the grated zucchini and crumbled feta with a spatula (image 5–6). Pour the batter into the greased baking dish (image 7) and bake for 50–55 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.

Step 4: Let the pie rest for 20 minutes before slicing and serving.

Expert Tips and Tricks

• Squeeze Zucchini Well: Use a clean kitchen towel to remove as much liquid as possible so the batter bakes evenly and doesn’t become soggy.
• Grease the Pan with Butter for Easy Release: Unsalted butter coats the pan evenly, preventing sticking and giving the edges a rich, golden finish. Like baking a lazy Balkan apple pie or cornbread muffins, butter helps create that perfect crust release.
• Choose the Right Flour: The type and grind of flour influence the batter’s consistency and final texture. I’ve found that Organic Gold Medal all-purpose flour provides the best balance of structure and tenderness. Coarse or bread flour can make the pie heavy, while very fine flour may make it gummy.
• Adjust Salt for Cheese or No Cheese: If adding feta or another salty cheese, use about ¾ teaspoon of added salt. If not using cheese, increase the salt to at least 1 teaspoon for proper seasoning.
• Choose the Right Pan Size: For this amount, an 8×13 ¼-inch metal pan (“djuvečara”) or a similar pan works best. Too small, and the center may bake unevenly; too large, and it will be too thin.
• Don’t Skip the Rest: Let the baked pie sit for at least 20 minutes before slicing so it sets and slices cleanly.
• Store & Reheat Properly: Keep leftovers in an airtight container in the refrigerator. Reheat slices in the microwave using the pizza setting for the best texture.

Recipe FAQs