RecipesPies & Baked Goods

Savory & Moist Courgette Pie with Cheese Sauce

by Micaela Harrasser

This easy, simple and delicious savory cake has it all. It’s moist, light, loaded with courgettes and soaked in a lovely cheese sauce! What else can you ask for? 😉

It’s super quick to assemble too, just combine all ingredients together! 😊 make sure to chop the courgettes very finely – I use the mandolin for that. Alternatively, you can use a food processor. Also, if you want to make a dairy free version, omit the cheese sauce 😉

For the flour, I used a mix with spelt – I love this flour, it definitely adds more flavor and it’s more nutritious than ultraprocessed 00/all purpose flour. Feel free to experiment with other flours if you prefer others! Additionally, feel free to add extras like some chopped fresh mint for extra flavor and freshness. Enjoy!

[ratings]

Savory & Moist Courgette Pie with Cheese Sauce

Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 200g courgettes finely chopped
  • 150g flour (I used 100g spelt flour + 50g all purpose flour)
  • 1 bag baking powder
  • 2 large eggs
  • 100ml oil neutral flavor (like sunflower)
  • Lemon juice a few drops
  • Salt, pepper and nutmeg a generous pinch
  • For the parmigiano sauce: 100ml cooking cream (I use alpro) and 50g freshly grated parmigiano

Instructions

  1. Turn the oven to 170C.
  2. Wash the courgettes and cut them very finely, ideally with a mandolin or a kitchen robot.
  3. In a large bowl, sieve the flours and baking powder.
  4. Mix in the courgettes and spices.
  5. Crack the eggs into another bowl and quickly mix beat them with a fork.
  6. Add them to the dry ingredients and mix well with a wooden spoon.
  7. Add the oil and mix well.
  8. Line your baking tray (mine is 18x10cm) with baking paper.
  9. Transfer the batter into the tray and place in the middle of the oven.
  10. Cook until fully cooked (dry skewer test), it should take about 30 minutes.
  11. Remove the pie from the oven once ready, set aside to cool.
  12. Now prepare the cheese sauce.
  13. In a small pot, add the cooking cream.
  14. Turn the heat on low, then add the grated cheese and a pinch of pepper.
  15. Stir well, either with a whisk or wooden spoon, until the cheese is nicely dissolved.
  16. Keep cooking until it starts getting dense.
  17. Remove the pie from the cake tin and place it on a tray.
  18. Add the cheese sauce on top, covering it all.
  19. Serve and enjoy!

Notes

Storage: it can keep in the fridge for up to two days. You can also freeze it (without the cheese sauce).

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