This is an incredibly delicious, tender pie filled with juicy, aromatic zucchini. For the batter, I went with a crepe-style base — it comes out wonderfully light and delicate once baked, and pairs beautifully with both sweet and savory fillings. You'll find the same kind of batter in Yorkshire Puddings and in Apple Crumble Pie — the only difference here is that I swapped the milk for light heavy cream to make it even richer, but the concept is the same. For the filling, alongside the young zucchini, I also added slow-fried caramelized onion, which gives the pie a lovely aroma and depth of flavor. I should mention that the zucchini won't be completely soft — they'll be tender with a slight bite. That's exactly how it was meant to be, and in my opinion, it tastes so much better that way. If you strongly disagree, you can blanch the zucchini rounds in a small amount of water until halfway cooked before adding them. This zucchini pie turns out incredibly tender, soft, fragrant, and satisfying. That's definitely a great reason to give it a try as soon as possible :-)
Ingredients:
- 400 g zucchini
- 200 g heavy cream (10-20%)
- 200 g onion
- 120 g flour
- 100 g cheese
- 4 eggs
- 1 tsp oregano (optional)
- salt
- pepper
- 2 tbsp vegetable oil + 2 tbsp butter (for frying)
How to cook zucchini and onion pie
Add the onion, stir well, and cook over low heat with the lid on for about 15-20 minutes. Season lightly with salt and pepper at the end. Thanks to the low heat, the onion should turn out very soft, fragrant, and tender — more slowly braised than actually fried.
Slice the zucchini into thin rounds, about 2-3 mm thick. Don't slice them too thin, as they may release unwanted liquid into the pie. But don't go too thick either, or they'll stay too crunchy.
Whisk the eggs and heavy cream together well. Add the flour and mix until completely smooth. Season with salt (I used 2/3 tsp) and plenty of pepper.
Comments