Izlivača - Balkan Zucchini Poured Pie

5 from 1 vote

Izlivača - Balkan Zucchini Poured Pie

Izlivača - Balkan Zucchini Poured Pie is a simple, crustless savory dish made with grated zucchini, eggs, sour cream, and kefir. It skips the phyllo and creates a golden top with a tender, flavorful center, perfect for a no-fuss lunch, light dinner, or rustic side.

Prep Time10

Cook Time50

Total Time1

Course: Main Course, Side Dish

Cuisine: Serbian

Servings:

Calories: 306kcal

Author: Nataša

Equipment

box grater
medium-sized bowl
whisk
spatula
kitchen towel (clean and dry)

Ingredients

Balkan Zucchini Poured Pie

1 medium zucchini (grated)
3 large eggs
½ cup sour cream (120 ml)
¼ cup kefir
½ cup oil (120 ml)
1 ¼ cups all-purpose flour (150 g)
1 teaspoon baking powder
¾ teaspoon salt
½ cup crumbled feta (optional)
2 tablespoon unsalted butter (to grease the baking dish)

Garnish (Optional)

sesame seeds
nigella seeds
cumin seeds

Instructions

Prepare the baking dish: Grease a medium baking dish with unsalted butter and preheat the oven to 350°F (175°C).
2 tablespoon unsalted butter
Prepare the zucchini: Trim the ends, then grate the zucchini. Lightly sprinkle with salt and place in a clean kitchen towel. Squeeze out as much liquid as possible, then return the zucchini to a bowl.
1 medium zucchini
Make the 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. Fold in the grated zucchini and crumbled feta with a spatula. Pour the batter into the prepared baking dish and spread evenly.
3 large eggs
½ cup sour cream
¼ cup kefir
½ cup oil
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
½ cup crumbled feta
Bake: Bake for 50–55 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.
Rest and serve: Let the pie rest for 20 minutes before slicing. Serve warm or at room temperature.

Notes

Best Pan: Use a medium baking dish (about 8 x 13¼ inches). A traditional Balkan djuvečara made of enameled metal works best for an evenly baked pie with a crisp, golden crust. Cast iron will produce an even deeper crust color, while ceramic retains heat longer and may require slightly more baking time.
Grease with Butter: Coating the pan with unsalted butter prevents sticking and creates a rich, golden crust.
Zucchini Prep: One medium zucchini works best; larger ones tend to release too much moisture. Always squeeze well before adding to the batter.
Cheese & Salt: If using feta or another salty cheese, use about ¾ teaspoon salt. If skipping cheese, increase to at least 1 tsp.
Flour Choice: Quality all-purpose flour significantly affects texture; organic Gold Medal AP flour yielded the best and most consistent results in testing.
Flavor Balance: Using both sour cream and kefir gives the pie the best flavor and texture, better than using yogurt by itself.
Serving & Storage: Let rest 15–20 minutes before slicing. Store in an airtight container in the fridge and reheat in the microwave on the pizza setting.

Nutrition