Baked zucchini and bread pie
Zucchini - Plentiful and quick growing, this staple is versatile and cheap.
- 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
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.