Meat
Easy
Stuffed courgettes
60 min
Appetizer
Medium
Recipe of Zucchini pastries
Zucchini pastries are a versatile and elegant option to enjoy zucchini in a different way. This recipe, of medium difficulty, combines the softness of sliced zucchini with a creamy mixture of eggs, milk, and Parmesan cheese, resulting in golden and fluffy pastries. Originating from Mediterranean cuisine, these pastries are perfect as a gourmet starter, side dish, or even as a light main course. Their tender texture and delicate flavor, enhanced with a touch of lemon zest and ground almonds, make them a sophisticated yet accessible preparation for any home cook. Ideal for those looking to incorporate more vegetables into their diet in an attractive way, these pastries are also an excellent option to serve at gatherings or celebrations, as they can be prepared in individual molds and presented beautifully. Additionally, they allow for variations: you can add fresh herbs like basil or mint, or substitute Parmesan with another aged cheese. Undoubtedly, a recipe that will surprise your guests and become a staple in your culinary repertoire.
Prep
45 min
Cook
30 min
Servings
4
Calories
350 kcal
Ingredients
Directions
-
1
First, we preheat the oven to 190°C and while it gets hot, prepare everything we need to prepare our recipe.
-
2
Wash and slice the courgettes into thin slices.
-
3
Melt the butter, beat the eggs and mix everything together with the whole milk.
-
4
Salt and pepper the mixture and add the sliced courgettes.
-
5
Sift the flour so that there are no lumps and add a pinch of salt, the ground almonds, the grated lemon peel and the grated Parmesan cheese.
-
6
Combine the liquid mixture with the dry ingredients and mix carefully.
-
7
Grease individual oven-safe containers with a little butter, pour in the dough and cook for 20-30 minutes or until, when you prick it with a needle, it comes out clean and the edges are golden.
-
8
Take the cakes out of the oven and let them cool down a little before serving.
-
9
We can sprinkle a little salt in flakes on top or even with a little fresh mint or spearmint for a different touch.
