Preparation time: 30 minutes ❀ Difficulty of preparation: Simple ❀ Number of servings: 12 unit.peaces
| Ingredients: |
|---|
| 500 g zucchini |
| 2 eggs |
| 200 g wheat flour |
| 100 g corn flour |
| 200 ml milk |
| 2 tbsp olive oil |
| 1/2 baking powder (6 g) |
| 1 tsp salt |
| 100 g yogurt |
Preparation
- Wash the zucchini well, then grate it. Optionally, you can peel the zucchini beforehand. However, if you have organic zucchini, feel free to leave the peel as it is rich in valuable nutrients.
- Add 2 eggs and a teaspoon of salt and mix with the grated zucchini.
- Pour in the milk, then add the wheat and corn flour and stir gently. The zucchini will release its water, which together with the milk will be enough to prepare a moderately thick mixture.
- Finally, add two tablespoons of olive oil and half a bag of baking powder. Mix everything lightly.
- Coat the baking pan with olive oil and pour in the prepared mixture. The baking pan in the photo is 34x20 cm in diameter, so you can use a similar sized pan.
Bake in a preheated oven at 180 °C (356 °F) for 30 minutes.
Spread yogurt on the pie while it is still hot and let it cool to room temperature. The pie will partially soak up the yogurt, making it even more delicious. As a cold pie, it will be equally tasty as it retains its soft texture and tastes refreshing. The advantage of this crustless pie is that it can simply be poured into the baking pan without the need for a crust. As you can see from the recipe, the preparation is really easy, which makes this recipe ideal for hot summer days when we do not want to spend too much time in the kitchen.
As described in the book "House Plants" by Cynthia Wckham, zucchini are actually small, young, very soft pumpkins. They are specially bred varieties of pumpkin that, instead of one large fruit, form many smaller ones. The name of the book suggests that zucchini can be grown in large enough pots, although they naturally grow better in the ground. However, whether we pick them in our own garden, where they bloom with beautiful yellow flowers, or buy them at markets full of summer fruits, zucchini are the healthiest in the seasonal period.
Zucchini is known as a healthy, light and low-calorie food with great potential in the kitchen. The crustless zucchini pie is a dish with a traditional flair that can be found in the role of the main dish, whether it is lunch or dinner. Both green and yellow varieties of zucchini are suitable for this recipe, except the yellow ones can additionally contribute to the bright color of the pie. However, in both cases, the taste will be equally fantastic and will surely delight the entire household. In addition to my favorite zucchini pie, my menu often includes a simple zucchini stew or I simply use them as a side dish a variety of dishes. I hope you will pick up some inspiration here for preparing another delicious zucchini recipe.
Zucchini is known as a healthy, light, and low-calorie food with great potential in the kitchen. The crustless zucchini pie is a dish with a traditional flair that can be served for lunch or dinner as a main course. Both the green and yellow varieties of zucchini are suitable for the recipe, although the yellow ones can additionally contribute to the bright color of the pie. In either case, the flavor is equally fantastic and will surely delight the entire household. In addition to my favorite zucchini pie, you may also enjoy a simple zucchini stew. I hope you find some inspiration here for another delicious zucchini recipe.
Enjoy the summer and delicious summer veggies!
Bon appetit!
