Zucchini pie filled with vegetables chicken and tortilla

Zucchini pie stuffed with vegetables, chicken and tortilla, in the same pie we have everything you need to make a complete meal; Also, doing it in the oven leaves us time for ourselves and the most important thing is that it is super delicious.

Table of Contents

Ingredients of the stuffed zucchini pie

3 Zucchini

1 Red bell pepper

1 Eggplant

100 g Mushrooms or mushrooms

1 Onion

400 g Chicken breast

125 g Cheddar cheese and gouda cheese

A little Ground dried thyme

750 g Potatoes (For the omelette)

1 Onion (For the omelette)

4 XL Eggs (For the omelette)

To taste Salt

Extra virgin olive oil

To taste Freshly ground black pepper

Preparation of the stuffed zucchini pie

1 Prepare the mixture for the tortilla: Peel, wash and chop the potatoes and small onion, add the salt to our liking and mix very well; We fry in a wide satin with plenty of oil and at medium heat, stir from time to time until they are well fried (in my case it was 18 minutes. Then we let it drain in a colander and when it is well drained we mix it with the beaten eggs to which we will add a little salt to taste; We reserve this mixture for later.

2 Peel the aubergine and chop it small, pour it into a large container and add a little salt, stir well and reserve.

3 Peel and chop the onion, pour it into a large bowl, peel the pepper and remove the seeds, chop it and add it to the bowl with the onion; We clean the mushrooms and chop them, pour them together with the rest of the ingredients, we also chop the breast into medium-sized pieces.

4 We put a wide satin to heat with a little oil from having fried the potatoes and when it is very hot we sauté the breast with a pinch of salt, ground pepper and thyme to taste, just until it is sealed; Then we remove it to a plate and reserve it.

5 In the same satin with a little oil we cook the vegetables, first we add the onion, the mushroom and the pepper, cook for about 5 minutes without salt and then add the aubergine, continue cooking another 10 minutes or until we taste the aubergine and check that is tender, season to taste and add a little thyme, add the sautéed breast, mix well and reserve.

We continue

6 We cut the courgettes well washed previously, with a mandolin we make some very thin slices lengthwise (If we do not have a mandolin, we cut them into very thin slices with a knife).

7 In a mold previously greased with oil, place the zucchini slices, overlapping each other, ensuring that the mold is well covered (watch the video to see how I did it).

8 We fill the mold; First we put a layer with half of the mixture of vegetables with breast, press well with a spoon, distribute the cheese on top and over the cheese pour the rest of the mixture of vegetables and chicken, press well again and finally pour the tortilla mixture that we have reserved, we distribute very well so that it is even, we close with the zucchini that stands out on top, we brush the zucchini with a little oil.

9 is baked with oven preheated to 190 ° C ( 370 ° F ) with heat up and down; Bake at 190 ° C for 35 to 40 minutes. Once baked, we let it rest for about 10 minutes and then we unmold it by placing a plate and turning it like an omelette. We serve it with fried tomato and we can only enjoy this stuffed zucchini pie.

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