Healthy baking

Zucchini cottage cheese pie (22 cm diameter cake pan)


  • 1 large zucchini
  • 400 g cottage cheese (lactose-free if desired)
  • 4 eggs
  • 150 g Tallegg smoked chicken cubes
  • 100 g gluten-free flour mix (e.g. Schär mix it Universale)
  • 1 tsp Himalayan salt
  • pepper to taste
  • a handful of chopped herbs (parsley, dill, chives)
  • 2 tbsp olive oil


Heat the oven to 200 degrees. Wet the parchment paper under the tap and carefully squeeze out the excess water. Place the baking paper in the cake pan and place the pan in the oven for a few minutes to dry the paper. Cut long thin strips from the zucchini with a paring knife and make a rose from the strips. To do this, roll the first strip between your fingers and start arranging the remaining strips around it. Do it on a separate plate so it’s easy to put the rose on top of the pie later. Mix cottage cheese and eggs well in a bowl. Add smoked chicken cubes, flour mixture, salt, pepper and chopped herbs. Pour the dough into a lightly oiled form. Place a rose made of zucchini on top. Pour olive oil over the pie and sprinkle salt over the rose. Bake for about 45 minutes.


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