Savory pie with zucchini and tomatoes, an easy and quick recipe. Very tantalizing and appetizing like the vegetable mix savory pie and the potato and speck pie. These are practical and delicious solutions perfect for a light lunch or a dinner with friends. The recipe for the Savory Zucchini Pie is a triumph of summer flavors. A classic revisited with a personal touch, I hope you like it! Let me know and don’t forget to subscribe to my social pages Facebook and Instagram
You might also be interested in:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Summer
- Energy 332.18 (Kcal)
- Carbohydrates 20.90 (g) of which sugars 1.48 (g)
- Proteins 12.74 (g)
- Fat 22.31 (g) of which saturated 3.53 (g)of which unsaturated 12.83 (g)
- Fibers 1.39 (g)
- Sodium 338.02 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry
- 1 zucchini
- 1 tomato
- as needed salt
- 2 eggs (large)
- 4 oz scamorza
- 1 tbsp ricotta
- as needed breadcrumbs
How to make the savory zucchini pie
Unroll the puff pastry over a 10-inch pie pan and prick it with the tines of a fork, then sprinkle with breadcrumbs.
Slice the zucchini and tomatoes and place them next to each other.
Separately, beat 2 eggs with a pinch of salt and 1 tablespoon of ricotta, then pour over the pie.
Level well so that the eggs cover the entire surface.
Top with plenty of grated cheese and bake at 375°F in static mode for about 20-25 minutes.
Take it out of the oven and serve it hot and cheesy!
Storage and variations of the savory zucchini pie
If there’s any leftover, you can store it in the refrigerator in an airtight container until the next day. The recipe is very versatile; you can replace the puff pastry with shortcrust pastry, even with whole wheat flour for a healthier version rich in fiber. For the cheeses, provola, gorgonzola, or feta work great, and if you want to enrich it, you can add diced cooked ham. To enhance the flavors, add a drizzle of extra virgin olive oil.
