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.
Diet: vegetarian, gluten-free
- 2 medium zucchini
- 30 g pine nuts
- 2 tablespoons butter
- ½ leek
- 6 eggs
- 100 g grated cheese
- black pepper
Let's get started!
- Preheat the oven to 200°C/390°F.
- Cut the washed zucchini
intothin slices, or use a cucumber plane to slice them. Cut the leek in round slices.
- Fry the pine nuts in a dry frying pan and set aside.
- 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.
- 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.
- Bake for 20
minutes,until is gold brown.