Tuscan Zucchini Pie
3 servings
25 minutes
Tuscan zucchini pie is a delicate dish infused with the spirit of Italian cuisine. Hailing from sunny Tuscany, it combines simplicity and sophistication. Zucchini adds juiciness to the pie, while parmesan enhances its rich flavor. The light texture of the dough made from eggs, flour, and milk makes it an ideal treat for both breakfast and a light dinner. The subtle aroma of garlic and onion enhances the taste, while the golden crust baked at high temperature gives the pie an appetizing appearance. This pie can be served as a standalone dish or paired with a fresh green salad. It is perfect for both everyday meals and festive tables, conveying the warmth of Italian home comfort.
1
Slice the zucchini into thin rounds.
- Courgette: 350 g
2
Mix the eggs and flour.
- Chicken egg: 3 pieces
- Wheat flour: 6 tablespoons
3
Add milk diluted to 180 ml with water.
- Milk: 100 ml
4
Mix until a lump-free dough forms. The dough should not be too thick or too runny.
5
Chop the onion and garlic finely.
- White onion: 1 piece
- Garlic: 1 clove
6
Add them to the dough, then add the zucchini.
- White onion: 1 piece
- Garlic: 1 clove
- Courgette: 350 g
7
Add salt and pepper.
- Salt: pinch
8
Add grated cheese, mix well.
- Parmesan (Parmigiano Reggiano): 60 g
9
Grease the mold (mine is 28 cm) with olive oil and pour in the batter. The height should be 1–2 cm.
- Olive oil: 1 tablespoon
10
Bake in a preheated oven at 220 degrees for 25-30 minutes, until a golden crust forms.
11
Brush the finished pie with olive oil, and you can also sprinkle with coarse sea salt to taste.
- Olive oil: 1 tablespoon
- Salt: pinch
