Zucchini Pie
6 servings
60 minutes
Zucchini pie is a tender and aromatic dessert that surprises with its flavor. In Italian cuisine, zucchini is often used in savory dishes, but here it transforms into a sweet filling with warm notes of cinnamon and nutmeg. The light acidity of lemon juice adds freshness, while butter makes the texture incredibly soft. This pie is perfect for cozy home tea times as well as festive tables. Thanks to the shortcrust pastry, it turns out crispy on the outside and tender on the inside, creating an amazing contrast. In Italy, such desserts are often made in the autumn season when vegetables reach their perfect taste. It's a wonderful way to surprise guests with an unusual combination of ingredients that makes you see familiar products from a new angle.
1
Slice the zucchini into thin rounds and boil in boiling water until soft. Drain.
- Zucchini: 4 pieces
2
In a bowl, mix flour, sugar, cinnamon, cream of tartar, and nutmeg. Add lemon juice, zucchini, and salt, and mix well (the mixture may seem liquid, but that's how it should be).
- Wheat flour: 3 tablespoons
- Sugar: 1.3 glass
- Ground cinnamon: 1.5 teaspoon
- Cream of tartar: 1.5 teaspoon
- Ground nutmeg: 1 teaspoon
- Lemon juice: 2 tablespoons
- Salt: pinch
3
Preheat the oven to 200 degrees.
4
Place half of the dough in the form and press it well. Cut off the excess and fill with the filling. Top with pieces of butter and cover with the second half of the dough. Pinch well and bake for 40 minutes.
- Butter: 2 tablespoons
- Shortcrust pastry: 600 g