Baked mini zucchini parmesan pies, it might sound like a tongue twister but it’s just to tell you that I transferred the zucchini parmesan into a puff pastry pie, or rather the ingredients. I should also add that I replaced the mozzarella with Greek feta, the eggplant with zucchini, practically a whole different recipe. To make it clearer, I’ve also added the video recipe.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 614.15 (Kcal)
- Carbohydrates 38.83 (g) of which sugars 0.60 (g)
- Proteins 12.16 (g)
- Fat 46.62 (g) of which saturated 9.51 (g)of which unsaturated 27.05 (g)
- Fibers 2.06 (g)
- Sodium 781.58 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients needed to prepare the mini zucchini parmesan pies
- 2 zucchini
- 2 tablespoons tomato sauce
- 1 clove garlic
- 1 sprig rosemary
- 1.75 oz feta
- 1 sheet puff pastry
- 2 tablespoons extra virgin olive oil
- to taste salt
- 1 egg yolk
Tools
- Muffin Pan
- Small Pot
- Microwave Oven
- Cutting Board
- Electric Grater
- Crisp Plate
- Parchment Paper
- Spoon
- Plate
- Scissors
- Food Marker
Steps to prepare the mini zucchini parmesan pies
In a small pot, I prepare the tomato with EVO oil, salt, garlic, and basil, and meanwhile, I let it cook for 15 minutes. In the meantime, I wash and trim the zucchini, cut them into cubes, season them with salt and EVO oil, and cook them in the microwave on Crisp mode in a pan with parchment paper for 8 minutes. I grate the cheese and prepare the feta cut into small pieces. I unroll the rectangular puff pastry and cut it into 6 parts, leaving some bits to prepare the strips for the pies. After cutting them with the parchment paper, place them in the muffin pan and start assembling the ingredients. The first layer, put a tablespoon of tomato, continue with a tablespoon per pie of zucchini, feta, parmesan, and zucchini again. Now close with a layer of tomato with grated parmesan and start arranging 4 strips of puff pastry in a crisscross on the pies. Brush the surface of the pies with the egg yolk, place in a preheated oven at 338°F for 25 minutes.
And here they are, ready to be enjoyed, the mini zucchini parmesan pies
