Zucchini Pie

Ingredients

• 5 Zucchini
• 3 spring onions
• 1 small stalk of leek
• 200 g ricotta
• 3 eggs (large)
• 100 ml milk
• 4 tbsp freshly grated Parmesan
• Salt
• pepper (ground fresh)
• Nutmeg (freshly grated)
• olive oil
• butter
• 1 roll of puff pastry (refrigerated), or alternatively 3 sheets of phyllo dough
• 4 tbsp sesame seeds

Instructions

1. 1.

   Wash the zucchini and cut into small cubes. Wash, trim, and finely chop the spring onions. Cut the leek lengthwise in half, wash, and slice into thin strips. Heat 3 tbsp oil in a pan and sauté the zucchini over medium heat for 3-4 minutes, turning frequently. Add the spring onions and leek and cook for another 2-3 minutes. Season with salt and pepper.

2. 2.

   Spread six butter cubes on the bottom of a medium-sized baking dish. Arrange the zucchini on top. Beat the eggs, then stir in the milk and parmesan. Crumble the ricotta into the mixture and stir. Season the mixture with salt, pepper, and nutmeg, then spread over the zucchini-leek blend. Roll out the puff pastry slightly if desired and place it over the filling. Melt 1 tbsp butter and brush the pastry (or each phyllo sheet) with melted butter. Sprinkle sesame seeds on top. Bake in a preheated oven at 200°C (180°C fan) for about 25 minutes until golden brown. Let the zucchini pie cool slightly, then cut into small rectangles and serve immediately.