This Zucchini Pie is a wonderful versatile vegetarian dish perfect for any occasion.
You’ll need these ingredients to serve ±4:
- 2 Organic onions (chopped)
- Hand full of organic walnuts (chopped)
- 500g Organic Zucchini
- 3 Big organic garlic cloves (chopped)
- 1 Free Range Organic Egg
- Organic coconut oil
- Salt & organic pepper
- 6 Fresh basil leaves or two teaspoons dry
- 150g Ricotta (crumbled)
- 50g organic Parmesan
- Puff pastry (or any other pastry you prefer)
This is how I did it
Grate all the Zucchini and put in a colander. Sprinkle over salt and mix through. Leave for about 20 minutes.
In the mean time:
Heat the oven at 220 degrees.
Chop the onions, garlic and walnuts. Fry with a little bit of organic coconut oil until brown. Leave to cool. Grate the Parmesan and crumble the Ricotta. Chop the fresh basil into small pieces. Press all the excess water from the grated zucchini.
Mix the zucchini, onion, garlic, walnuts, basil, cheese and organic egg together (keep a little bit of the egg aside for the top of the pie). Add salt and pepper to taste. Prepare an ovenproof dish with coconut oil, line the dish with rolled out puff pastry.
Spoon your mixture in press down lightly and cover with puff pastry. Using a brush, paint the top of the pie with a little bit of raw egg. Bake in pre-heated oven for about 40min until golden brown……….. Enjoy!