Zucchini and Walnut Pie
8 servings
45 minutes
Zucchini and walnut pie is an amazing combination of airy texture and rich spice aroma. This recipe comes from Italian cuisine, where vegetables are often used in desserts to add tenderness and natural sweetness. Zucchini makes the pastry especially soft and moist, while walnuts add a noble crunch. The pie's flavor unfolds with warm notes of cinnamon, nutmeg, and ginger, creating a cozy, slightly spicy aftertaste. It pairs wonderfully with morning tea or coffee and makes a great treat for guests. Its moderate sweetness allows for enjoyment without heaviness, while the aroma of spices fills the home with warmth and comfort.
1
We mix flour, baking powder, vanilla sugar, salt, cinnamon, ground ginger, and nutmeg.
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 0.5 teaspoon
- Vanilla sugar: 1 teaspoon
- Salt: pinch
- Cinnamon: 1 teaspoon
- Ground ginger: 1 teaspoon
- Nutmeg: 0.5 teaspoon
2
In a bowl, beat eggs with sugar and butter until a smooth mixture is obtained.
- Chicken egg: 3 pieces
- Sugar: 1 glass
- Butter: 100 g
3
Peel the zucchini and grate it on a coarse grater into a small bowl. It should yield about one cup. Squeeze the grated zucchini thoroughly and transfer it to the bowl with the beaten eggs, then mix in the flour mixture in small portions.
- Courgette: 1 piece
4
Preheat the oven to 200 degrees. Add the nuts, transfer to a baking dish, and bake for 35 minutes.
- Walnuts: 50 g
