Zucchini Pie
8 servings
50 minutes
Zucchini pie is a delicate and aromatic treat from sunny Italy. This dessert surprises with the combination of sweetness and spicy notes of cinnamon, nutmeg, and walnuts, creating a rich and warm flavor. Historically, Italian cuisine values seasonal vegetables, and using zucchini in baking is one way to turn a simple ingredient into a culinary wonder. The dough is airy, and the subtle nutty undertone gives the pie special depth. Perfect with morning coffee or evening tea, it delights with its balance of sweet and rich taste. Its simplicity makes it accessible even for beginner cooks, while its rich composition makes it a worthy decoration for any table.
1
Grate the zucchini on a fine grater. Drain the excess juice.
- Zucchini: 1 piece
2
Beat the egg with sugar, add zucchini, flour, and all other ingredients.
- Chicken egg: 1 piece
- Sugar: 1 glass
- Zucchini: 1 piece
- Wheat flour: 1.5 glass
- Cinnamon: 1 teaspoon
- Soda: 1.2 teaspoon
- Salt: 1.2 teaspoon
- Nutmeg: 1.4 teaspoon
- Vegetable oil: 1.4 glass
- Crushed walnuts: 1.2 glass
3
Place in a preheated oven at 180 degrees for 50-55 minutes.