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Courgette (Zucchini) Pie

 

The recipe of this courgette pie is a family recipe that has been passed down for multiple generations. It has become the single most requested recipe of my repertoire of recipes. Everyone loves this simple, healthy, wholesome pie. I serve it for lunch, pack it into the kids' lunch boxes or serve it as finger food at parties. It is a truly versatile dish.

 

 

 

 

 

Ingredients (serves 4 as a main, 6 as a starter):

  • 1 large onion, chopped
  • 2 cups coarsely grated courgette (zucchini)
  • 150g/ 1 cup wholemeal flour or coconut flour
  • 2 tsps baking powder
  • 6 eggs
  • 325g/ 1 1/2 cups grated mature cheddar
  • 4 Tbsps olive oil
  • 1 pinch of salt
  • 1 pinch of black pepper

Preparation:

1. Preheat the oven at 190°C (375°F) for 10 minutes.

2. Heat 1 tsp of olive oil in a frying pan. Add the chopped onions and stir for about 3 minutes until starting to brown.

3. Mix the grated courgettes, flour, baking powder, olive oil and eggs together in a large bowl.

4. Add the cooked onions to the mix.

5. Add the grated cheese to the mix. Finish with a pinch of salt and pepper.

6. Pour the mixture into a round pie tin (30cm or 15 inches). I use a silicon tin as it does not require coating with butter or oil and unmoulds very easily. Stick the pie in the oven and bake for 35-40 minutes, until starting to brown on top. Allow to cool for 5 minutes. Serve on its own, or with a simple green salad.

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