Very easy recipe and mega delicious! Totally adaptable to a light version if you change the bacon to turkey breast, but as I’m a lost soul in the world of gluttony I went with bacon, because right? I’m all about BACON! :))
Ingredients:
- 2 cups of zucchini, cut into cubes (+ or – one large zucchini or two small ones);
- 1 small seedless tomato, chopped;
- 1 small chopped onion;
- 1/2 cup (tea) chopped bacon;
- 2 eggs;
- 2 tablespoons of wheat flour;
- 4 tablespoons of milk;
- 4 tablespoons of grated parmesan (2 for the dough and 2 to sprinkle on top);
- 1 very shallow spoon (soup) of baking powder;
- Salt and pepper to taste.
Let’s start by frying the bacon. You don’t need to add oil, as it will fry in its own fat. You also don’t need to let it get toasted because it’s still in the oven, it’s just to give the pie more crunch.
Truque Kitchen:
I would like to take this opportunity to teach you a little MARA tip. When I’m going to fry bacon, or anything that spills, I place a sheet of paper towel as if it were a lid, just being careful not to touch the stove flame. This prevents grease from splashing onto your stove. For this and 1000 other reasons, there is no shortage of Kitchen paper towels in my kitchen!
Returning to our pie, reserve the pre-fried bacon.
Preheat the oven to 180ºC.
Now mix the zucchini, tomato and onion. Season as you prefer, I used a little lemon juice, oregano, salt and pepper.
In another refractory, beat the eggs as if you were going to make an omelet (with a fork), add the milk, flour, half the parmesan and yeast. It will turn into a more liquid cream. Mix this cream with the vegetables and finally add the bacon.
Place in a greased and floured pan, sprinkle with the remaining 2 tablespoons of Parmesan cheese and bake until golden. In my oven it took 40 minutes.
It’s very light! Truly delicious! Try it and come back to tell me what you think, okay?
*This post was offered by Kitchen, a paper towel brand that partners with the blog and that helps me a lot in my kitchen routine!
