For the #zerowaste recipe column, a delicious vegetarian pie, this savoury plum cake with courgettes and potatoes is perfect for any occasion! 

Ingredients for 6 people 
Eggs, 3 
Ultra-fine “00” flour, 200g
Baking powder, 1 sachet
Milk, 100ml
Seed oil, 70ml
Grated Parmigiano Reggiano, 100g 
Leftover boiled potatoes, 200g 
Courgettes, 200g 
Table salt, to taste
Black pepper, to taste

Preparation
Trim the courgettes, thoroughly wash them, grate them with a large-holed grater and wring them out well with a potato masher to remove the vegetable water. Put the leftover boiled potatoes and grated courgettes into a mixer and blend them until you get a smooth mixture. Add the eggs, milk and seed oil into a fairly large bowl, then mix together well. Meanwhile, add the sieved flour to the baking powder, table salt, black pepper and grated Parmigiano. Now combine the dry ingredients with the liquid ones. Add the potato and courgette mixture as well and mix everything together.  Pour the dough into a 28x10 cm greased and floured mould and cook in a preheated fan oven at 180°C for about 40-45 minutes. Your savoury plum cake with courgettes and potatoes will now be ready, so take it out of the oven and leave it to cool down before serving.

Image: Canva