Zucchini Pie
Zucchini is a vegetable in the pumpkin family, rich in potassium, vitamin C and beta-carotenes. This is very nutritious, but also difficult to include in a dish, unless it is battered or grilled. Well, here we explain how to make zucchini pudding or cake, a very simple dish that also helps children eat vegetables better.
Option 1: Zucchini Pie
Ingredients:
- 4 zucchini
- 1 onion
- 4 eggs
- a pinch of salt
- 1 splash of milk
- Oil for frying
Process:
- First, we will peel, wash and chop the zucchini and onion.
- It is necessary to preheat the oven to 180ºC below.
- Then, in a saucepan, add a splash of oil and fry the onion until golden brown.
- Add the zucchini and let it cook, stirring occasionally.
- When the zucchini is soft, remove it from the heat.
- Then add the salt and a splash of milk.
- You have to beat the 4 eggs well (until they become foamy) and add them to the zucchini mixture, stirring well so that the ingredients are incorporated.
- Finally, put in a previously greased ovenproof mold and bake for about 30 minutes or until when you click with a toothpick it comes out clean.
Option 2: 3-cheese zucchini pie
Ingredients:
- 6 eggs
- 2 zucchini
- 100 g cottage cheese
- 100 g roll goat cheese
- 40 g parmesan
- 1 tbsp. Butter
- Bread crumbs
- Salt and pepper
Process:
- First, preheat the oven to 180ºC with heat from below.
- Wash the zucchini well and cut them into thin slices without peeling.
- Then, in a frying pan, sauté the zucchini with butter and a pinch of salt, until golden brown.
- Then, beat the eggs with a hand mixer together with the 3 cheeses and a pinch of salt and pepper, until everything is smooth.
- Add the sautéed zucchini and stir carefully.
- Grease a sponge cake mold with butter and sprinkle it with breadcrumbs.
- Finally, pour the preparation into the mold and bake it for 20-30 minutes.
- Once done, let it cool before unmolding it so that it does not break.
Option 3: Zucchini pie with piquillo pepper sauce
Ingredients:
- 1 kg of zucchini
- Onion (1 or to taste)
- 1 aubergine
- 2 small bricks of liquid cream
- 1 can of piquillo peppers
- 4 eggs
- Salt, basil and pepper to taste
Process:
- First we must cut the zucchini into very thin slices without peeling them.
- Then chop the onion into julienne strips and also chop the aubergine.
- Brown everything in a pan until soft.
- Besides, beat the eggs in a bowl with one of the cream bricks, the salt and the pepper.
- Then add the vegetables to this mixture and stir well.
- In a non-metal mold, greased with butter, pour the preparation and bake in the microwave at 600W. Check that it is done with a toothpick.
- Apart, put the can of peppers in the blender glass, add the rest of the cream and basil and season to taste. Beat until everything is well mixed.
- When the cake is done, unmold it and serve it with the sauce. It can be taken hot or cold.
Option 4: Zucchini pie, chard and cream cheese
Ingredients:
- 1 onion
- 1 zucchini
- 2 carrots
- 100 g of chard
- 4 or 5 slices of ham
- 1 tub of spreadable cheese (Philadelpia type)
- 4 eggs
- 60 g of wheat flour
- Salt
- Ground pepper
- Nutmeg
Process:
- First of all, preheat the oven to 180ºC.
- Second, chop the onion and fry it in oil.
- Grate the zucchini and carrots. When the onion is poached, add the zucchini, carrots and mix for a while.
- Then clean and cut the chard into strips. Add it to the sauce. When done, remove from heat and reserve.
- Beat the eggs.
- Once ready, add the flour little by little, stirring to mix well. Season with salt and pepper and add the nutmeg.
- Pour the sauce over the eggs and incorporate well.
- Pour half of the mixture into a previously greased baking dish .
- Cover with the ham and the spreadable cheese tub and pour the other half of the mixture on top.
- Finally, bake for 40 minutes at 180ºC.
You know, put on your apron and cook!
