Zucchini Puff Pie

A delicious and unusual way of using zucchini.

Vegetarian. Hands-on time: 15 mins. Total time: 1 hour 15 mins.

Contributed by Janey Macleod (October 2004).

Zucchini Puff Pie

Photo © Cathy Lewis

I always enjoy this recipe when zucchini (courgettes) are plentiful. It makes an excellent meal when served with mashed potatoes, and if you use ready-made puff pastry, it doesn't take too much effort to prepare. The quantities given here are about right for four people.



Oven: Pre-heat to 350F (180C)

Start by hard-boiling two of the eggs. When they are ready, cool them under running water, then shell them and cut them into thin slices.

While the eggs are boiling, place the sliced zucchini in a roasting tin, sprinkle on the olive oil, and roast uncovered for about 15 minutes. Alternatively, sauté the zucchini in the oil until they it is starting to soften.

Lightly beat the third egg in a small jug. Set aside about a third of it for glazing the pastry. Mix in the yoghurt, cheese and garlic.

Roll out the pastry into a rectangle, about 18 x 12 inches (45 x 30 cm). Transfer it to a lightly oiled baking tray. Arrange the zucchini in the middle one-third of the pastry. Add the hard-boiled egg in a layer on top of the zucchini, then spread over the yoghurt mixture.

Fold the other two sections of the pastry over the middle section. Fold over the two ends. Cut two slashes down the middle of the parcel, then glaze the pastry with the remaining egg.

Bake for about 45 minutes, or until the pastry is cooked and golden brown.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.