February 25, 2015

Zucchini pie

This zucchini pie is a healthy vegetarian gluten-free pie, which can be served warm or cold, or as a side dish next to roasted meats.


Level: medium
Calorie: average
Cost: low
Diet: vegetarian, gluten-free

Zucchini pie
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 medium zucchini
  • 30 g pine nuts
  • 2 tablespoons butter
  • ½ leek
  • 6 eggs
  • 100 g grated cheese
  • black pepper
  • salt
  • basil
Let's get started!
  1. Preheat the oven to 200°C/390°F.
  2. Cut the washed zucchini into thin slices, or use a cucumber plane to slice them. Cut the leek in round slices.
  3. Fry the pine nuts in a dry frying pan and set aside.
  4. Melt the butter and simmer the leek slices in it. Put the courgette in the pan and simmer it until the juice boils away. Season with salt and pepper.
  5. In a bowl mix the eggs with the cheese, basil and pine nuts. When it’s mixed well add the zucchini and pour the mixture in a 10-inch/ 25 cm round pie plate.
  6. Bake for 20 minutes, until is gold brown.


One Comment on “Zucchini pie

February 20, 2016 at 5:50 pm

Chinese .Vegetables with Peanut-Curry Sauce2 tbs crunchy pnaeut butter1-2 tsp curry powder1/4 cup water1-2 tsp vegetable oil1 pinch mustard seeds2/3 cup thinly sliced onion1 clove garlic, minced1 medium-small carrot, thinly sliced1/2 cup broccoli, 1/2 inch pieces1/3 cup peas1 cup cabbage, sliced or shredded into 1/8 in ribbonsblack pepper and red pepper flakes to tasteCooked rice DirectionsCombine the pnaeut butter, curry powder and water in a small bowl. Set aside.Heat the oil in a skillet over medium high heat and add the mustard seeds and onion. Be careful, the mustard seeds will start popping. Saute until the onion starts to brown and add the garlic. If it starts to stick at any point add some water a little at a time. Saute another couple seconds to brown the garlic and add the carrots, broccoli and peas. Add the pnaeut butter mixture and stir to coat everything. Add more water if needed to distribute the sauce better. Add the cabbage and black and red pepper and toss to coat. Remove from heat when there when the water is almost gone. Allow to sit or a few moments and serve with hot steamed rice.Steamed EggplantIngredients1 tablespoon oil1 tablespoon garlic, minced1 tablespoon ginger, minced1 1/2 pounds Chinese eggplantSauce:3 tablespoons light soy sauce2 tablespoons red wine vinegar1/4 teaspoon salt2 tablespoons sugar1 tablespoon sesame oil1 teaspoon chili paste with garlic (optional)DirectionsSlice eggplant diagonally into 2-inch long slices. Put on plate. Place plate on rackin pot or steamer. Steam covered over boiling water 30 minutes.Combine sauce ingredients in bowl. Mix well.Heat oil in wok. Stir-fry garlic and ginger on low flame until aroma comes, about 30 seconds. Pour in sauce. Bring to boil. Remove from heat and cool.Pour sauce over eggplant, serve and enjoy!Spicy and Sour Cabbage 9 oz cabbage1 hot red chili (chilli) pepper4 tbsp (50 ml) vegetable oil1/2 tsp scallions, chopped5 whole Sichuan peppercorns3/4 tsp salt, or to taste1 1/2 tsp vinegar1 1/2 tsp sugar1/4 tsp MSG (optional)DirectionsWash the cabbage and cut into diamond-shaped pieces, 1 inch (3 cm) each side.Seed and dice the chili pepper.Heat the oil in a wok until the oil surface ripples. Add the scallions, peppercorns and salt. Add the chili pepper and stir-fry 30 seconds. Add cabbage and stir-fry 2 minutes. Stir in the vinegar, sugar and MSG. Remove and serve.Japanese Roasted Japanese Eggplant with Green Herb Sau6 Japanese eggplants, 6 to 8 inches long1 cup Fresh cilantro leaves1 cup Fresh Italian parsley leaves1 tsp Ground cumin seeds, roasted Zest of 2 lemons1/2 cup Lemon juice Black pepper Salt Method:Over a grill or gas flame, roast the eggplant until the skin blackens and the flesh is soft. Allow to col and peel carefully with a small sharp knife to remove all the skin, being careful that the eggplants keep their shape.Puree the remaining ingredients in a blender or food processor. Pour the sauce over the eggplants and allow them to marinate in the sauce for at least an hour.Vegetarian Soba Noodle Sushi0.3 kg soba noodles blanched al dente1/4 cup finely-sliced scallions, green part only40 ml light soy sauce20 ml rice wine vinegar40 ml Wasabi Oil see * Note1/4 cup finely-chopped pickled ginger10 nori sheets1 cucumber peeled, and finely julienned1 red bell pepper julienned1 yellow bell pepper juliennedSOY SYRUP1 cup thin soy sauce1/2 cup freshly-squeezed orange juice1/4 cup brown sugarGARNISH Scallions1/4 cup toasted sesame seeds Method:In a large mixing bowl, combine soba noodles, scallions, soy sauce, rice wine vinegar, wasabi oil, and pickled ginger. Taste for seasoning.On a sushi mat, place one sheet of nori, shiny-side down. On the bottom third of the nori, place a thin layer of the noodle mixture. Place some cucumber and peppers on top. Roll tightly. Moisten the top edge of the nori with water to seal the sushi roll closed.For the Soy Syrup: In a saucepan combine soy sauce, orange juice, and brown sugar. Reduce until an almost syrupy consistency is achieved. Let cool. As it cools, the syrup will thicken.Slice and arrange sushi on a white platter. Drizzle it with Wasabi Oil and Soy Syrup. Garnish with scallions and sesame seeds.This recipe yields 8 to 10 servings


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