If you’re looking for a quick and easy breakfast or brunch idea then this Mediterranean Zucchini pie is for you. The recipe is adapted from a childhood Syrian recipe called “ijjeh”. It is basically a zucchini and egg mixture formed into round balls then fried. I’ve taken the components of this recipe to make a healthier baked version. The main ingredient for this recipe is zucchini, also known as green squash. Zucchini is a great source of vitamin C, B6 and magnesium. An interesting fact about zucchini is that they are called courgette in some parts of the world. This recipe calls for shredded zucchini, which you can do using a shredding blade or food processor. We also add safflower to it, which is similar to saffron but much less expensive. Safflower adds a mild color and flavor to the recipe so is not essential if this is something you don’t have in your spice rack.
- is low in carbohydrate
- has quality protein from eggs
- is a great source of vitamin C, vitamin A, vitamin B6 and magnesium
Make this dish today and impress your family or guests! If you’re looking to make a heartier dish you can put this mixture in a whole wheat crust pie and serve like a quiche.
Mediterranean Zucchini Pie
Easy and delicious vegetarian breakfast or brunch recipe featuring zucchini.
- 3 medium zucchinis (around 4 cups shredded)
- ¼ cup onion finely diced
- ¼ cup parsley chopped
- 2 tbsp flour
- 1 tsp baking powder
- ½ tsp cumin
- 1/2 tsp safflower (optional)
- 2 eggs
- 1 tbsp olive oil
- salt and pepper to taste
Using a medium shredding blade, shred the zucchini in a bowl. If there is excess liquid from the zucchini after shredding, then drain the liquid.
Crack the eggs in a separate bowl and beat well. Pour over zucchini.
Add the rest of the ingredients to the zucchini and egg mixture. Mix well but do not over mix.
Grease a 9” pie plate with a drizzle of olive oil.
Pour the mixture into the 9” pie plate.
Bake at 350oF for 30 minutes or until the sides are golden.