Pie with zucchini, cheese and herbs
4 servings
28 minutes
Zucchini pie with cheese and herbs is a delicate and aromatic dish of Armenian cuisine that combines the freshness of summer vegetables with the rich flavor of cheese. Zucchini adds juiciness to the pie, while Parmesan adds a tangy note. Herbs like parsley, dill, and mint enrich the taste with refreshing tones. The use of eggs, flour, and breadcrumbs gives the pie a soft yet dense texture, while baked cherry tomatoes decorate it with vibrant colors. This pie is perfect as a standalone dish or as an accompaniment to a light salad. It can be served warm or chilled, making it a versatile treat for any occasion.
1
Preheat the oven to 180 degrees. Line a 27x13 cm baking pan with parchment paper.
2
Grate the zucchini on a large grater into a big bowl.
- Courgette: 600 g
3
Grate Parmesan cheese finely and add it to the zucchini.
- Grated Parmesan cheese: 100 g
4
Chop the greens, add to the zucchini, and mix well.
- Chopped parsley: 0.3 glass
- Chopped dill: 1 tablespoon
- Chopped mint leaves: 1 tablespoon
5
Crack the eggs into a bowl and lightly whisk, seasoning with salt and pepper.
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Add beaten eggs to the zucchini. Sift flour into the mixture and add breadcrumbs.
- Chicken egg: 4 pieces
- Wheat flour: 100 g
- Breadcrumbs: 50 g
7
Place the mixture in a baking dish. Top with all the sliced tomatoes.
- Cherry tomatoes: 8 pieces
8
Bake in the oven for 20–30 minutes.
9
Remove from the oven and let it cool completely.
10
Slice into portions before serving and serve with a salad mix.