Mediterranean Zucchini Pie
Serves 4
- 1 lb (500 g) zucchini
- 1 cup (90 g) grated Parmesan cheese
- 3/4 cup (90 g) grated mozzarella or Fontina cheese
- 2 eggs, lightly beaten
- 2-3 tbsp store-bought pesto
- 2-3 garlic cloves, crushed
- 1 tsp dried mint
- salt and black pepper
- 1/2 lb (250 g) puff pastry
- beaten egg for glazing
- * 9-in (23-cm) square baking dish or pan
STEPS :
- Grate the zucchini. Put-them into a colander to drain for about
10 minutes. (If they seem bitter or very wet, toss them with a little salt and leave
for 10 minutes longer, then rinse with cold water.) Squeeze dry, then blot with
paper towels.
- In a large bowl, combine the zucchini with the Parmesan and mozzarella cheeses,
eggs, pesto, garlic, min t, and salt and pepper to taste. Spoon the mixture into
the baking dish.
- Roll out the pastry into a rough square, about 1 in (2.5 cm) larger than the dish
and 1/8-1/4 in (3-5 mm) thick. Cover the dish with the pastry, trimming the edges.
Cut slits in the top with a knife.
- Using a pastry cutter, cut out shapes from the trimmings. Brush the top of the pie
with beaten egg, arrange the pastry shapes on top, and glaze them with the beaten
egg.
- Bake the pie in a preheated oven at 400癋 (200癈) for 15-20 minutes, until lightly
browned on top and puffy.
Grating zucchini
Grate zucchini onto a plate, using the large holes of a grater and making firm,
downward strokes.
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