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Vegetarian Recipes

Baked zucchini and bread pie

Zucchini - Plentiful and quick growing, this staple is versatile and cheap.

Serves 8


  • 1.2kg zucchini, medium-sized
  • Salt and pepper
  • 1 onion, medium-sized, thinly sliced
  • 50g butter
  • 5 tbsp extra virgin olive oil
  • 2 slices bread, crusts removed
  • 1/4 cup milk
  • 3 tbsp finely chopped parsley
  • 1 tbsp finely chopped marjoram
  • 2 eggs, lightly beaten
  • 2 tbsp grated parmesan
  • 4 tbsp breadcrumbs

Baked zucchini and bread pie

Chef: Steve Manfredi Photo: Marco Del Grande Source: The Sydney Morning Herald Wednesday December 17, 2008 Modern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Nut free, Lunch


• Wash the zucchini well and cut into matchstick lengths a half-centimetre thick.

• Place in a colander, sprinkle with three good pinches of salt and toss well. Set aside for 15 minutes.

• Wash zucchini well to remove salt and dry with a clean tea towel.

• Fry the onion in the butter and two tablespoons of the oil until soft.

Add the zucchini and, on a moderate flame, cook for 15 minutes, stirring regularly.

• Meanwhile, moisten the bread with milk and cut into rough cubes.

• Once the zucchini is ready, remove from the heat and add the bread, parsley, marjoram, eggs, parmesan and salt and pepper to taste.

• Oil the base and sides of a 22cm pie dish (or equivalent rectangular form) with half the oil remaining and sprinkle half the breadcrumbs over the entire oiled surface. Fill the pie dish with the zucchini mixture.

• Mix the remaining oil and breadcrumbs together and distribute over the top of the pie.

• Bake in a preheated 200C oven for 30-40 minutes until golden on top.


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