Potato and zucchini pie
Whip up a delicious and nutritious Potato and Zucchini Pie with this easy recipe! Featuring tender potatoes, fresh parsley, hearty zucchini, creamy milk, protein-packed eggs, savory parmesan cheese, and a hint of crunch from pine nuts, this dish is perfect for any meal. Simple, wholesome ingredients making family dinners delightful and healthy.
- 12 Jun 2024
- Cook time 45 min
- Prep time 40 min
- 6 Servings
- 7 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 370 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 4.45g | 12% |
| Sugar 7g | 7% |
| Fat | |
| Fat 10g | 11% |
| Saturated 2.66g | 9% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 150mg | 27% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 2.28mg | 14% |
| Vitamin B6 0.67mg | 40% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 0.55ug | 23% |
| Vitamin C 60mg | 69% |
| Vitamin E 1.14mg | 8% |
| Vitamin K 100ug | 80% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 2.72mg | 25% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 2.10mg | 19% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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