Easy zucchini pie is a quick dish that is suitable for all seasons, but now that the season of fresh zucchini is at its peak, it would be a sin not to try a new recipe with zucchini in the main role. Zucchini pie will not disappoint you, and you will also be impressed by the preparation, as you just mix the ingredients together, mix and bake.
Easy Zucchini Pie is a great idea for celebrations, parties and picnics. It will be hard to resist reaching for another piece every time. And that's why you won't have a guilty conscience, because they are zucchini easily digestible. Although they have a low energy value, they are full of vitamins, minerals and fiber.
READ MORE: Recipe: Easy Juicy Blueberry Pie
Recipe for easy zucchini pie:
Ingredients for a light pumpkin pie:
- 300 g of young zucchini
- 1.5 tablespoons of olive oil
- 4 tablespoons of flour
- 2 eggs
- 2 young bulbs
- 1 clove of garlic
- 75 ml of milk
- 4 tablespoons of grated parmesan cheese
- 2 pinches of salt
- 2 pinches of freshly ground pepper
The process of preparing a light zucchini pie:
Cut the courgettes into thin slices, put them in a colander, add salt and let them stand for approx. 20 minutes to expel the water. Meanwhile, chop the garlic and cut the onion into thin rings. Grease the baking pan lightly with oil. After the elapsed time, wash and dry the flasks. Mix the flour, eggs and milk in a bowl with a hand whisk and add enough water to make 125 ml of liquid. Then mix zucchini, garlic, onion and Parmesan into the mass and season with salt and pepper. Pour the mixture into a baking pan, spread it evenly and place it in an oven heated to 200 degrees Celsius. Bake at medium height for approx. 20 minutes or until the pie turns golden brown.
