Zucchini – Yellow Bean Pie


by: sweetlaab

Another way how to process the harvest from the garden is the pie made from crispy puff pastry, cream cheese flavored with herbs and layered with zucchini and beans.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 16

200 g ricotta cheese

125 g sheep cheese

1 egg

1/4 cup herbs (dill, mint, parsley, fresh and cut)

1 lime, juice

pinch A salt (or to taste)

pinch A black pepper (or to taste)

1 zucchini (larger, thinly sliced)

1 1/2 cup beans, yellow

4 tbsp olive oil

sheet A puff pastry (fat, preferably home-made)

Nutrition Facts
Zucchini – Yellow Bean Pie

Servings Per Recipe: 16

Amount per Serving

Calories: 109

  • Total Fat: 8.9 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 24 mg
  • Sodium: 80.8 mg
  • Total Carbs: 3.3 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 0.5 g
  • Protein: 4.2 g

how is this calculated?

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1.  Mix the cheese, egg, herbs, salt, pepper, lime juice

2.  Roll puff pastry out, place it on parchment paper in the baking form

3.  Score a line around the pastry, approximately 1 inch from the edge

4.  Spread the cheese mixture over the dough

5.  Arrange slices of zucchini in lanes, twist them nicely

6.  Place beans on the lanes of zucchini(before boil bean in water for 3-5 min.)

7.  Brush outside pastry and vegetable with oil

8.  Bake in a preheated oven at 200 oC (400 oF) for 25-30 minutes or until vegetable is golden and pastry is golden brown, more at http://danieladanaphotographer.blogspot.sk/2016/09/zucchini-yellow-bean-pie-kolac-s.html

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