Courgettetaart (Dutch zucchini quiche)

Author:Toos Vonk
Prep time: 00:10
Cook time: 00:45
Category:Main Courses


1 medium zucchini, shredded
250 gr unbleached white flour
2 tsp. baking powder
6 branch(es) fresh oregano, coarsely chopped (or 1 tsp dried)
6 branch(es) fresh marjoram, coarsely chopped (or 1 tsp dried)
1 dl. olive oil (or vegetable oil)
40 g Parmesan cheese, (or sharp cheddar cheese if desperate)
3 tbsp. pine nuts


  1. Squeeze the water from the zucchini.
  2. Preheat the oven to 390 °F (190 °C).
  3. Sift the flour and baking powder.
  4. Beat the eggs with the olive oil and cheese.
  5. Combine the flour mixture with the egg mixture and stir in the spices and zucchini. Add salt and pepper to taste.
  6. Transfer the mixture to a coated 22 cm spring pan. Sprinkle with pine nuts. Place in the middle of the oven for about 45 minutes.