No matter how you prepare it, zucchini is always welcome on our table during the summer season. In addition to being easy to cook, this summer vegetable also has many health benefits and is a perfect addition to your slimming menu. On the program of the day: a light zucchini pie to taste without regret! Focus on 4 different shapes that will delight your taste buds.
A healthy idea for a light zucchini pie
If you are on a zucchini diet, then the recipes we prepared today are for you. Here are the ingredients needed to make our first healthy and gourmet treat:
- 800 grams of zucchini
- Salt and Pepper
- 3 eggs
- 8 egg whites
- 3 cups of unsweetened almond milk
- grated nutmeg
- 1.5 tsp fresh thyme (chopped)
- A few torn basil leaves
- 75 gm fat-free shredded cheddar cheese
- olive oil cooking spray
Preheat the oven to 190 ° C, put a large pot of salted water to a boil and add the zucchini to boil for 1 minute. Drain and set to cool on paper towels. Light salt and pepper. Whisk the eggs and egg whites with the almond milk and ½ teaspoon salt. Then add the nutmeg leaves, thyme and basil before mixing well.
Spray a baking dish with olive oil spray and arrange the peeled zucchini on the bottom. Spread shredded fat-free cheddar cheese on top and then pour the egg mixture over it. Bake for 35-45 minutes or until a toothpick comes out clean. Leave to cool to room temperature before serving.
Mint zucchini pie for all occasions!
To make the following light zucchini pie recipe, first get the ingredients listed below:
- 2 eggs
- 100 gm cottage cheese
- 2 large zucchini
- 70 grams of flour
- 1 sachet of savory pie yeast (not brewer’s yeast)
- Salt and Pepper
- Few mint leaves
- Grated Parmesan cheese, as desired
First, preheat the oven to 180 ° C, then wash the zucchini and cut it into small cubes. In a small bowl, whisk together eggs, cheese, salt, and pepper. Add the sifted flour and baking powder, then the zucchini. Mix everything well. Finally, add the previously washed, dried and chopped mint leaves. Pour the prepared product into a round cake pan (22 cm in diameter) previously lined with baking paper. Finally, sprinkle with Parmesan cheese and bake for 25-30 minutes.
zucchini pie recipe with indian spices
The following light zucchini pie recipe promotes Indian cuisine with unique flavors such as curry and turmeric. Check out the full list of ingredients below:
- 200 ml coconut milk
- 250 ml soy milk
- 100 grams zucchini
- 2 grams of agar agar
- 1 teaspoon yellow curry paste
- 1/2 teaspoon turmeric powder
- Salt and Pepper
- olive oil
In a hot oiled frying pan, fry the zucchini, cut into thin slices, lightly salting them. Next, pour the coconut milk, soy milk, curry paste and turmeric into a saucepan. Add agar-agar and bring to a boil. Let it boil for two minutes. Remove from heat, salt and pepper. Transfer the mixture to a blender, add the zucchini and mix. Divide into small molds, let cool to room temperature and refrigerate for at least 2 hours before serving.
Zucchini pie to prepare the day before
First start by preheating the oven to 180 ° C, then chop 400 g of well-washed zucchini into thin slices and cook in boiling water for 15 minutes. In a large bowl, whisk an egg with 165ml of milk before adding 30g of grated Parmesan cheese and a dash of nutmeg. Finally, add the cooked zucchini and mix well.
Get a large baking dish (or two smaller ones), sprinkle it with breadcrumbs and pour over the zucchini mixture. Sprinkle with Parmesan cheese and bake for 30 minutes. Leave to cool at room temperature and enjoy this light zucchini pie without regrets!