Zucchini/basil pie

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Zucchini/basil pie

Zucchini/basil pie

Number of people

1 shortcrust pastry

5 zucchini

2 cloves of garlic

2 tablespoons of oil

4 eggs

120 g cream

120 g grated gruyère cheese

6 tablespoons chopped basil



Preparation: 20 min
Cooking time: 45 min
Step 1
Preheat the oven to 210°C (thermostat 7).
Step 2
Wash and dice the courgettes into small cubes, then immerse them in boiling salted water for 10 minutes.
Step 3
Drain them, wipe them in a clean cloth and let them cool to room temperature.
Step 4
Peel the garlic clove, then fry it in an oiled sauté pan until it melts.
Step 5
Then add the diced courgettes, cook for 5 minutes and mix them.
Step 6
In a bowl, whisk the eggs with the cream, then add the grated cheese, salt and pepper.
Step 7
Pour this mixture over the zucchini, then sprinkle with basil and mix well.
Step 8
Spread the dough in the pan and pour in the preparation.
Step 9
Bake for 35 minutes and enjoy immediately after removing from the oven.
I add my grain of salt

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