Potato and zucchini pie
This Potato and Zucchini Pie features tender potatoes and fresh zucchini layered together and baked in a creamy custard made with eggs and parmesan. Enhanced with pine nuts, it's a simple yet satisfying dish perfect for lunch or as a side.
Cook time 45 min
Prep time 40 min
Ingredients:
3 potatoes1/2 cup fresh parsley
4 large zucchini
1/2 cup milk (1% fat)
4 eggs
1/2 cup grated parmesan cheese
2 tbsp pine nuts
Potato and zucchini pie is a delightful and nutritious dish that combines the earthy flavors of potatoes with the fresh taste of zucchini. Enhanced with parmesan cheese and pine nuts for extra texture and flavor, this recipe is bound to become a family favorite. Easy to prepare and packed with wholesome ingredients, it makes for a perfect light lunch or hearty side.
Instructions:
Preheat your oven to 350°F (175°C). Grease a pie dish or baking dish lightly with cooking spray or a small amount of oil.
- Peel and slice the potatoes into thin rounds.
- Bring a pot of water to boil. Add the potato slices and cook for 5-7 minutes until just tender. Drain and set aside.
- Wash the zucchini and cut off the ends.
- Slice the zucchini into thin rounds, similar to the potatoes. You may use a mandoline slicer for uniform slices.
- Layer half of the potato slices evenly on the bottom of the greased dish.
- Arrange a layer of zucchini slices over the potatoes.
- Sprinkle half of the chopped parsley over the zucchini.
- Repeat with another layer of potatoes, another layer of zucchini, and the remaining parsley.
- In a mixing bowl, whisk together the milk and eggs until well combined.
- Stir in the grated Parmesan cheese.
- Carefully pour the milk and egg mixture over the assembled potato and zucchini layers in the dish.
7. Top with Pine Nuts:
- Sprinkle the pine nuts evenly over the top of the pie.
- Place the dish in the preheated oven and bake for about 40-45 minutes, or until the pie is set and the top is golden brown.
- Remove the pie from the oven and allow it to cool for a few minutes before slicing.
- Serve warm, and enjoy your delicious Potato and Zucchini Pie!
Your Potato and zucchini pie is now ready to be served. The blend of textures and flavors from the potatoes, zucchini, cheese, and pine nuts create a harmonious and delicious dish. Enjoy it fresh out of the oven or even as leftovers the next day. This wholesome pie is sure to satisfy your taste buds and become a staple in your recipe collection.
Potato and zucchini pie FAQ:
The Potato and Zucchini Pie should be baked for about 40-45 minutes at 350°F (175°C), or until the pie is set and the top is golden brown.
The pie is done when it is set in the middle and has a golden brown top. You can also insert a knife into the center; it should come out clean if the pie is fully cooked.
Yes, you can store leftovers in the refrigerator for up to 3 days. Make sure to cover the pie with plastic wrap or transfer it to an airtight container.
You can substitute parmesan cheese with other hard cheeses like Pecorino Romano or a dairy-free cheese alternative, depending on dietary needs.
A standard pie dish or a baking dish of about 9 to 10 inches in diameter works best for this recipe to ensure even cooking and proper layering.
Tips:
- Ensure to slice the potatoes and zucchini evenly to allow for uniform cooking.
- For a richer flavor, consider using an aged parmesan cheese.
- Feel free to substitute the pine nuts with other nuts like almonds or walnuts for a different twist.
- You can add a sprinkle of herbs like thyme or rosemary for an added layer of flavor.
- Let the pie sit for a few minutes after baking to allow it to set properly before cutting.
Nutrition per serving
6 ServingsCalories 230kcal
Protein 12g
Carbohydrates 27g
Fiber 4.45g
Sugar 7g
Fat 10g
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