This Zucchini Parmesan Pie is a delicious and satisfying dish that is perfect for any meal. Combining fresh vegetables with creamy cheese and a hint of sweetness, this recipe creates a savory, moist and aromatic pie. Perfect for breakfast, brunch or a light dinner, this pie is sure to become a family favorite.
Prep Time:
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5 minutes
Ingredients:
2 grated courgettes
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
4 eggs
1 tablespoon sugar
100 ml milk (about 1/2 cup)
60 ml extra virgin olive oil (about 1/4 cup)
120 g flour (about 1 cup)
11 g yeast (about 1 tablespoon)
1 medium potato, grated
1 small onion, chopped
30 g grated parmesan cheese (about 1/4 cup)
50 g spreadable fresh cheese (about 1/4 cup)
50 g grated parmesan cheese (about 1/2 cup)
Instructions:
Prepare the vegetables:
Grate the courgettes and medium potato.
Chop the small onion. Heat a pan with a little extra virgin olive oil.
Add the grated courgettes, season with salt and black pepper and simmer for 2 minutes.
Make the batter:
In a large bowl, beat 4 eggs with a tablespoon of sugar until well combined.
Add 100ml milk and 60ml extra virgin olive oil and mix well.
Gradually add 120g flour and 11g yeast, stirring to combine.
Combine the ingredients:
Add the grated potatoes, chopped onion, cooked courgettes and 30g grated parmesan to the batter.
Stir until all the ingredients are well combined.
Prepare to bake:
Preheat the oven to 180°C (350°F).
Grease a baking tray with extra virgin olive oil.
Pour the batter into the prepared pan.
Spread 50g of the cream cheese evenly over the top.
Sprinkle with 50g of the grated Parmesan cheese. Bake:
Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Cool and serve:
Allow the cake to cool slightly before cutting.
Serve warm or at room temperature.
Serving suggestions:
Serve with a salad for a full meal.
Pair with a bowl of soup for a comforting dinner.
Enjoy with a dollop of sour cream or a sprinkling of fresh herbs.
Cooking suggestions:
Make sure the vegetables are well drained to avoid excess moisture in the cake.
Use freshly grated parmesan for best flavor.
Allow the cake to cool slightly before slicing to help it set properly.
Nutritional benefits:
Rich in protein from eggs and cheese.
Rich in vitamins and minerals from vegetables.
Contains healthy fats from olive oil.
Provides fiber from zucchini and potatoes.
Dietary information:
Suitable for vegetarians. Can be made gluten-free by replacing the flour with a gluten-free alternative.
Contains dairy and eggs.
Nutritional information (per serving):
Calories: 280
Protein: 10 g
Fat: 18 g
Carbohydrates: 20 g
Fiber: 3 g
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
Can be frozen for up to 2 months; thaw and reheat before serving.
Why you’ll love this recipe:
It is easy to make and full of savory flavors.
The combination of zucchini and cheese is deliciously satisfying.
Perfect for any meal and adaptable to various occasions.
Nutritious and full of vegetables.
Bottom Line: This Zucchini Parmesan Pie is a versatile and flavorful dish that will quickly become a staple in your kitchen. The combination of fresh vegetables, creamy cheese, and a touch of sweetness makes this a delicious option for breakfast, brunch, or dinner. Enjoy this easy-to-make and deliciously flavorful pie with your family and friends. Bon appétit!
FAQ
Can I use a different type of cheese? Yes, feel free to use your favorite cheese or a mix of cheeses for different flavors.
Can I make this cake ahead of time? Yes, you can make the cake ahead of time and refrigerate it. Reheat it before serving.
What can I use instead of zucchini? You can substitute butternut squash or a mix of other vegetables for the zucchini.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze the cake? Yes, the cake can be frozen for up to 2 months. Defrost and reheat before serving.
Is this recipe gluten-free? Use gluten-free flour to make this recipe gluten-free.