Recipe Corner: Guest Recipe Crustless Zucchini Pie (Tutumov Boreg)


Recipe courtesy of Robyn Kalajian at


4 medium zucchini

4 medium eggs, beaten

1/2 cup Monterey Jack cheese, shredded (any mild cheese that melts well can be used)

1/2 cup crumbled feta cheese

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1/2 cup flour

1/2 teaspoon dried oregano

3/4 teaspoon Kosher salt

1/4 teaspoon Aleppo pepper or 1/4 teaspoon freshly ground black pepper


Preheat oven to 375°F. Wash and peel the zucchini.

Using a grater or food processor, shred the zucchini.

Place a colander in the sink and add the shredded zucchini; sprinkle a little table salt over the zucchini and allow to sit for 10-12 minutes to help draw moisture out. Using your hands, squeeze out as much of the zucchini’s liquid as possible. If necessary, place the zucchini in towels to squeeze out excess liquid.

In a large bowl, combine all the ingredients until well-mixed.

Place the mixture in a lightly greased 8”x 8” baking pan or a 9-inch pie pan. Bake for 40 to 45 minutes if using the 8-inch pan or for 30 to 35 minutes if using the 9-inch pan. The top should be lightly golden brown and a knife inserted in the center should come out clean.

Serve for breakfast, brunch, lunch, or dinner. Just add a side of fresh sliced fruit or a tossed green salad, and rolls or crusty garlic bread to complete the meal.

Serves 6 to 8.

See recipe at:

The idea for “The Armenian Kitchen” evolved while the Kalajians discussed retirement plans. “We’ve always wanted to work on something together,” added her husband Doug. “Robyn’s extensive knowledge of food and cooking combined with my writing skill was an obvious conclusion.” They discussed a number of potential projects, including collaborating on a cookbook and a theme calendar. Every idea they hatched involved Armenian food. Using the internet was something that would have intimidated both of them not long ago. But friends who were avid bloggers suggested they give it a try.

Robyn’s interest in Armenian cooking and cuisine began as a young child, helping her beloved grandmother pick tender grapes leaves from their back yard grape arbor.

“Armenian food is as richly diverse as the Armenian people,” she said. She noted that many Armenian dishes share many ingredients with Middle Eastern and Mediterranean cuisine, with an emphasis on fresh vegetables and whole grains. In addition to outstanding traditional Armenian recipes, features useful how-to videos as well as tips on nutrition, kitchen tools and food safety.”

Check out the Kalajian’s how-to videos at:


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