Zucchini Pie is a recipe my mom used to make when I was a child. I remember that any time she wanted to make it, she went nuts, searching for a famous American flour, and once found it, at Nato, she used to keep the packet like a treasure. The fact is that the recipe came from an aunt of mine, emigrated to the States, and back then my mom used to think that was a special flour, making the recipe special. Actually, it just was an all-purpose flour (here in Italy we almost always just use pastry flour).
The original recipe is in cups, but here in Italy, as you know, we use grams, so I decided to put both measures 😉
Yesterday, as you know, I went at my friend Flavia’s wedding: it was beautiful, and really touching. The husband and wife promised each other ethernal love, and fidelity, and to live together to make each other happy… and I was there, holding my friend’s hand *_* As you asked, here you have a pic of the wedding: pure love and happiness!
Have a nice day, and thank you for the best wishes for my friend, you’re always very very nice 🙂
P.S.: You can find this recipe in the new issue of “La Prova del Cuoco” magazine.
Ingredients for 6 servings:
300 g of zucchini (3 cups)
200 g of all-purpose flour (1 cup)
50 g of parmesan order Premarin online (1/2 cup)
100 ml of Ventolin price seed oil (1/2 cup)
2 tsp of salt
Preparation Time: 15 min.
Baking Time: 40 min.
Total Time: 55 min.
Clean and thinly slice zucchini, and put them in a large bowl, together with thinly sliced onion.
Add in flour, grated parmesan, oil, salt, black pepper and eggs.
Stir to combine all the ingredients.
Pour the mixture in a greased casserole, and level as much as possible.
Bake at 200° for about 40 minutes.
Let cool till tepid, then slice and serve.
Nessuna ricetta simile a Zucchini Pie.All Recipes, recipe by Flavia Imperatore
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