Italian Zucchini Pie
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg zucchini
- 1 teaspoon butter
- 200 g cooked ham
- 200 g mozzarella
- 200 g quark (20% fat)
- 4 egg (s)
- 3 egg whites
- salt
- Parmesan, grated
- Parsley, finely weighed
- Fat for the shape
- 500 g puff pastry, frozen
- Egg yolks for brushing
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, dice and sauté in 1 teaspoon butter.
- Also dice the ham and mozzarella and mix with the quark, eggs and egg white. Finally fold in the slightly cooled zucchini. Season the mixture with salt, grated Parmesan cheese and parsley.
- Line a greased baking dish with puff pastry, add the filling and cover with puff pastry. Brush the surface with egg yolk.
- Bake the pie for approx. 45 minutes in a hot oven at 200 ° C top / bottom heat.
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