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🍰 Crunchy Zucchini Pie

685 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Mix the flour with the salt in a bowl.
  2. 2. Make a well in the center of the flour mixture.
  3. 3. Crack the egg into the well.
  4. 4. Add the egg yolk.
  5. 5. Distribute the butter in small pieces around the egg.
  6. 6. Chop all ingredients with a knife until they look crumbly.
  7. 7. Knead the mixture quickly with your hands into a smooth dough.
  8. 8. Shape the dough into a ball.
  9. 9. Wrap the dough ball in cling film.
  10. 10. Store the dough in the refrigerator for about 30 minutes.
  11. 11. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  12. 12. Wash the zucchini thoroughly.
  13. 13. Remove the hard ends of the zucchini.
  14. 14. Slice the zucchini into thin rounds.
  15. 15. Rinse the thyme under cold water.
  16. 16. Shake the thyme dry.
  17. 17. Set aside a few thyme sprigs for decoration.
  18. 18. Finely chop the remaining thyme.
  19. 19. Whisk the eggs with the cream in a large bowl.
  20. 20. Stir the goat cream cheese into the egg mixture.
  21. 21. Add the grated parmesan.
  22. 22. Grate the lemon zest directly into the bowl.
  23. 23. Fold in the chopped thyme.
  24. 24. Season the mixture with salt, pepper, and ground nutmeg.
  25. 25. Dust the work surface with a little flour.
  26. 26. Roll out the dough slightly larger than the baking sheet.
  27. 27. Butter the baking sheet.
  28. 28. Place the dough in the pan.
  29. 29. Pull up a crust of dough at the edges.
  30. 30. Cover half of the zucchini slices on the dough.
  31. 31. Pour the egg-cream mixture over the zucchini.
  32. 32. Distribute the remaining zucchini slices on top.
  33. 33. Bake the pie for about 1 hour until golden brown in the oven.
  34. 34. Cover the pie with aluminum foil if it gets too dark.
  35. 35. Serve the pie warm or cold.
  36. 36. Garnish the pie with the reserved thyme sprigs.

Nutrition per serving