Zucchini And Buckwheat Pie

Zucchini And Buckwheat Pie


  • 300 g grated zucchini
  • 5 eggs
  • 1 teaspoon sea salt
  • 1 teaspoon ground caraway
  • 1 teaspoon oregano fresh or dried
  • 50 ml olive oil
  • 150 g cornmeal
  • 250 g integral oat flour
  • 1 cup roasted buckwheat in grain
  • 1 baking powder
  • 1/2 bunch fresh parsley
  • 3 tablespoons sesame seeds white or black


Whisk the eggs with sea salt, caraway, oregano and olive oil. In other bowl grate zucchini, add flours, baking powder and pinch of sea salt. Mix well all, add buckwheat in grain, chopped parsley and egg mixture and stir well. Prepare baking dish, cover with baking paper and pour mixture in it. Sprinkle with sesame and bake on 200 degrees about 30 minutes. Use toothpick to check is it baked. When baked, remove from the oven, cover with dishcloth and leave to cool about 15 minutes. Cut into cubes and serve with sour cream or without it if you’re in restriction phase.

Zucchini And Buckwheat Pie

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