Zucchini and Lemon Pie
Bright, zesty, and irresistibly savory, this Zucchini and Lemon Pie is a perfect blend of garden-fresh flavor and comforting elegance. Featuring a tender homemade pastry crust, thinly sliced zucchini, and a luscious filling enriched with creamy Parmesan, fresh lemon zest, and a hint of parsley, this recipe offers a delightful medley of textures and tastes. The gentle tang of lemon highlights the zucchini's natural sweetness, while a golden crust adds the perfect crisp finish. Easy to prepare and stunning to serve, this pie makes an excellent centerpiece for brunches, picnics, or light suppers. Serve warm or at room temperature, and let its vibrant flavors transport you to sunny Mediterranean shores. Ideal for six servings, it’s a simple yet sophisticated way to celebrate the season’s bounty!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, diced)
- 1 teaspoon Salt
- 4 tablespoons Cold water
- 2 medium Zucchini (thinly sliced)
- 2 teaspoons Lemon zest
- 2 tablespoons Lemon juice (freshly squeezed)
- 3 large Eggs
- 200 milliliters Heavy cream
- 50 grams Parmesan cheese (grated)
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 190°C (375°F).
To make the pastry, combine the flour, diced butter, and salt in a food processor. Pulse until the mixture resembles fine breadcrumbs.
Add the cold water, one tablespoon at a time, and pulse until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the zucchini slices and cook for 5-7 minutes until softened slightly. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs, heavy cream, lemon zest, lemon juice, Parmesan cheese, black pepper, and parsley.
Roll out the chilled pastry dough on a floured surface to fit a 9-inch pie dish. Gently press the dough into the dish and trim any excess edges.
Arrange the cooked zucchini slices evenly across the bottom of the pie crust.
Pour the egg and cream mixture over the zucchini, ensuring it spreads evenly.
Bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.7 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 129 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 273 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
