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Cucinare Italy - zucchini pie

Zucchini pie

Low difficulty – Preparation 10 minutes – Cooking 50 minutes
Ingredients for 6 people
250 g of puff pastry | 4 courgettes | 250 g of gorgonzola | 2 eggs | 200 ml of cream | 2 cloves of garlic | Oil extra virgin olive oil, to taste | Wot Muscat, to taste | Salt, to taste | Rocket salad, to taste

1. Clean the courgettes, wash them and cut them into rings. In a pan, we fry with a little oil garlic cloves, add the zucchini and let it go for 20 minutes.

2. In a bowl, we beat the eggs with cream, nutmeg and a pinch of salt. We roll out the dough browse, transfer it to a baking tray and let’s make holes with a fork.

3. We have a first layer of gorgonzola cut into slices, the courgettes and the composed of eggs. We cook in the oven at 180 degrees for 30 minutes. We serve lukewarm cake and decorate as you like with arugula leaves.

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