Soft and tasty zucchini pie, I bake everything raw.<\/p>\n\n\n\n
I wasn’t expecting anything from this zucchini recipe. I just added everything raw and baked it, and the result was “WOW”!<\/p>\n\n\n\n
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\u2014and the fact that it was ready in less than an hour\u2014won me over. Since<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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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\u2014let me know if you try it!<\/p>\n\n\n\n
Times and calories Baking: 25\u201335 minutes at 175\u2013180\u00b0C<\/p>\n\n\n\n Total time: about 40\u201350 minutes<\/p>\n\n\n\n Total for the whole cake: about 1,950 kcal<\/p>\n\n\n\n Per portion (1\/6 of the cake): about 325 kcal<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Ingredients Method<\/strong>: <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n With meat: For a more filling dish, add diced ham or cooked ground beef.<\/p>\n\n\n\n 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).<\/p>\n\n\n\n Alternative cheeses: Instead of Parmesan, you can use grated mozzarella, or Galbanino light for a different flavor.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n How to store the zucchini pie: In the refrigerator: up to 3 days, covered with plastic wrap or in an airtight container.<\/p>\n\n\n\n To serve: It’s excellent both cold and reheated in the microwave or oven.<\/p>\n\n\n\n Frequently Asked Questions How long does it take to make the zucchini pie? 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”! […]<\/p>\n","protected":false},"author":2,"featured_media":20803,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-20802","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/20802","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20802"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/20802\/revisions"}],"predecessor-version":[{"id":20804,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/20802\/revisions\/20804"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/20803"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/strong>Preparation: about 10\u201315 minutes<\/p>\n\n\n\n
<\/strong>350 g sliced \u200b\u200bcourgettes
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<\/p>\n\n\n\n
Prepare the pie crust
<\/strong>. Preheat the oven to 180\u00b0C. In a large bowl, whisk the eggs with the grated Parmesan cheese, seed oil, parsley, garlic, salt, and pepper.<\/p>\n\n\n\n
<\/strong>If you have any leftover slices (difficult!), let them cool completely. Then you can store them:<\/p>\n\n\n\n
<\/strong>What are the ingredients for the zucchini pie?
The ingredients are 350 g sliced \u200b\u200bzucchini, 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.<\/p>\n\n\n\n
Preparation takes about 10-15 minutes, and baking in the oven for about 25-35 minutes at 175-180\u00b0C. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"