Zucchini and Cheese Pie
Ingredients
- 1 medium green bell pepper, chopped
- a pinch of black pepper
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon mixed spice
- 1 teaspoon oregano
- 2 tablespoons flour
- 3 large eggs
- 6 medium zucchinis
- 1 cup milk
- 1/2 teaspoon saffron
- 1 medium red bell pepper, chopped
- 1.5 cups shredded cheddar cheese
Preparation
Adjust the rack to the middle of the oven and preheat the oven to 180°C.
Prepare a medium-sized oven dish suitable for serving.
In a deep bowl, combine the saffron and milk and set aside.
Using a knife, cut off the top and bottom of the zucchinis.
In a food processor with the slicing blade, slice the zucchinis thinly by feeding them through the tube on medium speed.
In a deep bowl, place the eggs, flour, oregano, mixed spice, baking powder, salt, and pepper. Whisk with a hand whisk until well combined, then add the saffron-milk mixture and stir until uniform. Add half of the shredded cheddar cheese.
Layer the zucchini slices in the bottom of the dish, sprinkle with some chopped red and green bell pepper, pour some of the egg mixture over it, and sprinkle with some cheese. Repeat the layers, ending with a layer of cheese.
Cover the dish with aluminum foil.
Bake in the oven for 25 minutes until the vegetables are cooked and the top is browned. Serve warm.
