Soft and tasty zucchini pie, I bake everything raw.

I wasn’t expecting anything from this zucchini recipe. I just added everything raw and baked it, and the result was “WOW”!

The first time I tried this zucchini pie, I didn’t have high expectations. It was one of those days when I only had a few zucchini in the fridge and little time to think. Then I made it, tasted it… and fell in love. The aroma, the soft texture, the simple yet enveloping flavor—and the fact that it was ready in less than an hour—won me over. Since

then, it’s become one of those “all-purpose” recipes I often return to: when I have last-minute guests, when I want to clean out the fridge with a touch of taste, or when I’m looking for something that works well both hot and cold. It’s perfect for a light dinner, an office lunch, or diced for an aperitif.

Plus, it’s incredibly versatile: you can add other vegetables to it, or keep it simple, like I did the first time. And it’s a success every time. If you have spare zucchini and want to try something new (but easy and stress-free), this cake is perfect for you. I’ll leave the step-by-step recipe below—let me know if you try it!

Times and calories
Preparation: about 10–15 minutes

Baking: 25–35 minutes at 175–180°C

Total time: about 40–50 minutes

Total for the whole cake: about 1,950 kcal

Per portion (1/6 of the cake): about 325 kcal

Ingredients
350 g sliced ​​courgettes
120 g type 1 flour
100 g grated parmesan cheese
120 ml seed oil (or sunflower oil)
1 tablespoon chopped fresh parsley
1 clove garlic, minced
1/4 teaspoon salt
a pinch of pepper
a teaspoon baking powder
1 small chopped onion

Method:
Prepare the pie crust
. Preheat the oven to 180°C. In a large bowl, whisk the eggs with the grated Parmesan cheese, seed oil, parsley, garlic, salt, and pepper.

With meat: For a more filling dish, add diced ham or cooked ground beef.

Other herbs: Try replacing the parsley with fresh basil or dill (use only a teaspoon if you choose dill, as it has a more intense flavor).

Alternative cheeses: Instead of Parmesan, you can use grated mozzarella, or Galbanino light for a different flavor.

How to store the zucchini pie:
If you have any leftover slices (difficult!), let them cool completely. Then you can store them:

In the refrigerator: up to 3 days, covered with plastic wrap or in an airtight container.

To serve: It’s excellent both cold and reheated in the microwave or oven.

Frequently Asked Questions
What are the ingredients for the zucchini pie?
The ingredients are 350 g sliced ​​zucchini, 120 g type 1 flour, 100 g grated Parmesan cheese, 120 ml seed oil (or sunflower oil), 1 tablespoon chopped fresh parsley, 1 minced garlic clove, 1/4 teaspoon salt, a pinch of pepper, 1 teaspoon baking powder, 1 small chopped onion.

How long does it take to make the zucchini pie?
Preparation takes about 10-15 minutes, and baking in the oven for about 25-35 minutes at 175-180°C. Total cooking time is about 40-50 minutes.
How do you store the zucchini pie?
The zucchini pie can be stored in the refrigerator for up to 3 days, covered with plastic wrap or in an airtight container. It’s excellent both cold and reheated in the microwave or oven.