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Potato and zucchini pie
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Prep Time:
40 minutes
40 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
85 minutes
85 minutes
A wallet-friendly crowd-pleaser for busy weeknights.
Ingredients:
- 600g chat potatoes, washed
- 125.00 ml flat-leaf parsley leaves, chopped
- 4 zucchini, sliced diagonally
- 128.75 gm low-fat milk
- 4 eggs
- 125.00 ml grated parmesan cheese (or vegetarian hard cheese)
- 40.00 ml pine nuts
Instructions:
- Preheat the oven to 180°C. Grease a 24cm (base), 3cm deep pie dish. Cook the potatoes in boiling water for 10 minutes until tender. Drain, dry, and slice.
- Arrange a layer of half the potatoes at the bottom of the dish. Sprinkle with half of the parsley and add half of the zucchini. Repeat the layers.
- In a bowl, combine milk, eggs, and pepper. Pour the mixture over the zucchini. Sprinkle with cheese and pine nuts. Bake for 35 minutes or until the center is set. Serve hot.
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