Italian Zucchini Pie

You will surely be delighted with the preparation, as all the ingredients are simply mixed together, well stirred, and baked.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 300 g Small pumpkins

  • 0.25 teaspoons Salt, table

  • 2 piece Onion, young

  • 1 pod Garlic, fresh

  • 2 piece Egg, fresh

  • 4 spoon Flour, Wheat, bread flour

  • 75 ml Milk, whole milk

  • 4 spoon Cheese, Parmesan, grated

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 1.5 spoons Oil, olive

Steps

  1. Clean the young zucchinis, wash them, and slice them into thin rounds. Place the rounds in a colander, sprinkle with salt, and let them sit for 20 minutes to release water.

  2. Peel the garlic and finely chop it. Clean the young onion, wash it, and slice it into thin rings.

  3. Preheat the oven to 220 degrees Celsius. Lightly grease a baking dish with oil. Rinse the zucchini rounds under running water and dry them with paper towels. In a bowl, whisk together the eggs, flour, and milk. Add enough water to make a total of 125 ml of liquid. Mix the zucchinis, Parmesan, garlic, and young onion into the batter. Season with pepper and salt to taste.

  4. Pour the prepared mixture into the greased baking dish and spread it evenly. Drizzle a little olive oil on top, then place the dish in the preheated oven. Bake in the middle of the oven for about 20 minutes or until the pie is nicely golden brown on top.

Nutrition Information (Per 100g)

  • Calories: 110.57 kcal
  • Fat: 4.27 g
    • Saturated Fat: 2.05 g
  • Carbohydrates: 7.51 g
    • Sugars: 0 g
  • Protein: 7.51 g
  • Fiber: 0.68 g

Advice

In case you also have zucchini flowers, cut them into quarters and add them to the batter.