Greeks love zucchinis… From braising to boiling, it’s one of the most beloved vegetables of Hellenic cuisine.
Honestly, I prefer kolokithopita (zucchini pie in Greek) over spinach pie, otherwise known as spanikopita. The texture of zucchini mixed with the Arborio rice is a match made in Greek heaven, although the rice is technically an Italian varietal mainly used for classic risotto.
In the winter months, I make this dish a bit more rice-heavy, and in the summertime, stuffed mostly with the zucchini and less rice.
Enjoy the recipe, friends!