Zucchini Pie
Pane-Bistecca
The zucchini pie is made quickly and tastes very summery. We can have zucchini the whole year through. Do not forget, the zucchini do not have to be huge. My father-in-law always said that the bigger the vegetable, the better the gardener. But the zucchini he harvested were just water and seeds…. They had no taste. My mom always said, small but mighty! Zucchini will keep their flavor if they don’t pull too much water.
This recipe is again very easy and quick to make.
This recipe is again very easy and quick to make.
Ingredients
1 ready-rolled Puff Pastry for a pie dish
750 g Zucchini
180 g Creme Fraiche
3 Eggs
100 ml Cream
100 g grated Parmesan
Salt and Pepper
Paprika
Guss
Instructions
1
Step 1
Fit the puff pastry into a pie dish and prick with a fork.
2
Step 2
Now slice the zucchini with a cucumber slicer directly into the pie dish. Spread them so they are the same height all over.
3
Step 3
Mix the rest of the ingredients together and add into the dish.
4
Step 4
Bake in the oven at 180 C for 25-30 minutes, serve hot!
Notes
Very summery!
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