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.