Zucchini, Lemon and Pine Nut Pie
8 servings
30 minutes
Zucchini pie with lemon and pine nuts is a refined treat of Italian cuisine that harmoniously combines freshness and nutty notes. Its origin is linked to Tuscan traditions where zucchini is often used in baking. Lemon adds a light tang to the dough, highlighting the sweetness of raisins, while pine nuts contribute an exquisite aroma and pleasant texture. The pie turns out moist, tender, and incredibly fragrant. It is perfect for morning coffee, afternoon tea, or festive tables. Thanks to the balance of ingredients, this dessert not only delights the taste but also remains light and low-fat, making it a great choice for lovers of natural and healthy treats.
1
Preheat the oven to 180 degrees. Grease a 20 cm round pie pan with butter.
- Butter: 150 g
2
In a bowl, beat the softened butter with sugar until light and creamy, then add the eggs one by one.
- Butter: 150 g
- Cane sugar: 175 g
- Chicken egg: 3 pieces
3
Sift the flour with the baking powder into another bowl. Add raisins, grated zucchini, and 50 grams of pine nuts. Add the grated lemon zest and squeeze in the juice. Combine with the butter mixture and mix well.
- Wheat flour: 225 g
- Baking powder (raising agent): 1 teaspoon
- Golden raisins: 225 g
- Courgette: 300 g
- Pine nuts: 70 g
- Lemon: 1 piece
4
Place the dough in the mold and sprinkle with the remaining nuts. Bake for 40-45 minutes until done. Cool in the mold.
- Pine nuts: 70 g
