For the crust:
50 g of sugar
50 ml of oil
350 g of wheat flour
50 g of butter
Salt to taste
For the filling:
50 ml of oil
2 cloves of garlic, minced
1 kg of zucchini, grated (only the green part)
Salt and black pepper to taste
Fresh herbs, chopped to taste
3 eggs
350 ml of fresh cream
For the crust:
50 g of sugar
50 ml of oil
350 g of wheat flour
50 g of butter
Salt to taste
For the filling:
50 ml of oil
2 cloves of garlic, minced
1 kg of zucchini, grated (only the green part)
Salt and black pepper to taste
Fresh herbs, chopped to taste
3 eggs
350 ml of fresh cream
Prepare the crust:
In a blender, blend well the sugar and oil
Transfer to a bowl and add the remaining ingredients
Mix with your hands until you get a smooth dough
With it, line the bottom and sides of a 23 cm diameter mold and trim the edges with a knife
Prepare the filling:
In a pan, heat the oil and sauté the garlic
Add the zucchini and cook for two minutes or until al dente
Season with salt and black pepper
Mix in the herbs
Distribute over the crust and set aside
In a bowl, mix the eggs, cream, salt, and black pepper until smooth
Pour over the zucchini and bake in a medium oven (180°C) for 50 minutes or until the cream is firm
Unmold and serve.
