Zucchini and Orange Peel Pie
4 servings
60 minutes
Zucchini and orange zest pie is a refined blend of freshness and tenderness. Its roots trace back to European cuisine, where the balance of flavors is cherished. The delicate texture of the dough enriched with zucchini adds lightness and juiciness, while the orange zest contributes an exquisite citrus note. This pie is perfect for morning tea or a cozy family dinner. Butter, sugar, and eggs create richness, while the baking powder adds airiness, making each piece soft and tender. The pie can be served warm or chilled, accompanied by light cream or berry sauce. Its effortless elegance makes it a centerpiece for any table, and the subtle citrus aroma is a true delight for gourmets.
1
Preheat the oven to 190 degrees.
2
Grate the zucchini on a large grater (if it's tender and young, you can leave the skin on; if it's autumn, remove the seeds and skin), let the shavings drain in a colander.
- Zucchini: 0.5 piece
3
Meanwhile, turn the frozen butter into thin shavings with a knife. Place it in a blender, add granulated sugar (preferably fine). Add eggs to the butter and sugar and blend into a smooth mixture.
- Butter: 100 g
- Sugar: 100 g
- Chicken egg: 3 pieces
4
Wash the orange thoroughly and grate the peel on a fine grater.
- Oranges: 1 piece
5
Sift the flour, add the baking powder and salt, then the zest.
- Wheat flour: 200 g
- Baking powder: 1 teaspoon
- Salt: 0.3 teaspoon
- Oranges: 1 piece
6
Combine the oil mixture with the flour and gently mix without losing the airiness of the consistency.
- Butter: 100 g
- Sugar: 100 g
- Chicken egg: 3 pieces
7
Thoroughly squeeze the zucchini shavings and add them to the dough. Mix again and place in a greased mold.
- Zucchini: 0.5 piece
- Butter: 100 g
8
Bake for 45 minutes.