Lakror me Kungull Summer Squash Pie
Indulge in the delicate sweetness and tender texture of Lakror me Kungull Summer Squash Pie, a seasonal delight for your taste buds.
Laklor me Kungull is a gluten-free summer squash pie that marries the subtle earthiness of zucchini with hints of aromatic herbs. Its custardy yet airy consistency pairs beautifully with a crisp green salad and a glass of white wine.
Method
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Preparation
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In a mixing bowl mix together the summer squash, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture. Add a bit more flour if the mixture is still thin and slightly runny.
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In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges.
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Scoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto you hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing.
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Cooking
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Bake in the oven for 40 minutes on 180 degrees – the top should be a golden brown once cooked.
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Serving
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Leave to cool before slicing into squares and serving.
FAQ
Is «Lakror me Kungull Summer Squash Pie» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Lakror me Kungull Summer Squash Pie»?
One serving has 888 kcal, 113.4 g carbs, 21.8 g protein and 37.8 g fat. The recipe makes 2 servings.
Is «Lakror me Kungull Summer Squash Pie» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: высокая. This is not medical advice — with GDM, check with your doctor and glucose meter.