Ingredients
Zucchini, rice, fetta and pine nut pie
- 120 g mozzarella (roughly chopped)
- 500 g zucchini (roughly chopped)
- 3 sprigs fresh dill
- 1 onion (cut in half)
- 1 tsp ground all spice
- 2 tbsp olive oil
- 50 g pine nuts
- 100 g long grain white rice
- 2 Free-range eggs
- 100g g Fetta (crumbed)
- salt & pepper
- Creme fraiche (optional)
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees.
Line 22cm spring-formcake tine with baking paper.
Chop mozzarella 5 secs/speed 5. Set aside.
Chop zucchini & dill 5 secs/speed 5.
Set aside into a seperate bowl to the mozzarella.
Chop onion for 3 secs/speed 7.
Add ground all spice and oil to onion and
Saute 3 mins/varoma/speed 1.
Add reserved zucchini, 30 grams of the pine nuts, rice, eggs, fetta and salt and pepper.
Mix 20 secs/
/speed 3.Pour into prepared tin, smoothing the top flat.
Sprinkle over the mozzarella and remaining pine nuts.
Sit the cake tin on a baking tray and bake in oven for 40-50 minutes until golden and firm to touch.
Cool for 10 mintues before removing from the tin and serve with the creme fraiche.
/speed 3.Tip
This recipe is quick, easy, cheap, vegetarian and gluten-free. The uncooked rice absorbs the moisture from the zucchinis, binding the filling as it cooks.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Loved it! I didnt have any pine nuts and it still tasted great. Will be making this one again.
I doubled the feta and still found it really bland
maybe sundried tomatoes would be a good addition.
Yum and easy, but it really needs a little extra something. .. not sure what tho. Maybe next time time I'll up the fetta.
Sorry, can't rate this one, maybe I did something wrong, but won't bake again to find out.
Yum! This is a delicious dish and one that I can see I will be making often in the future
I'll answer my own question, because I did go ahead and make it earlier in the day and let it sit until it was time to bake. Turned out divine! So yes, you can make it ahead!!!!!
This was great. I admit it, I didn't think that this would turn out with the uncooked rice (look at me, all doubting Thomas!!!). But it did, and it was hoovered by the entire family for dinner, and requests have been made to make it again! So pleased to have found this recipe. I made it earlier in the day and had my eldest pop it into the oven when it was time for dinner.
Sounds lovely, do you think you could make it ahead up until the baking part, and then pop it in to cook later?
Excellent. Whole family including 15 month old enjoyed it. Didn't have mozzarella and it was just as tasty without it. Have made it again and tried to substitute the rice for macaroni... I would recommend you follow the recipe because it is much better with rice.
So delicious! Keep coming back to this recipe. So easy, so delicious and popular for kids and adults.
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