The savory pie with potatoes and zucchinis is a great kitchen joker. How many times do we find ourselves in front of an open fridge, a bit discouraged, asking ourselves “What should I cook now?”. Maybe it’s late, it’s hot, or the desire to cook stayed at the office. It happens to all of us.
It’s precisely in those moments that I pull out my trump card: this fantastic rustic pie.
An easy and quick recipe, the kind you can almost prepare with your eyes closed, but that always looks great. The secret? A crunchy and golden base, a creamy filling made with spreadable cheese, scented with thyme and fresh parsley, and lots of thinly sliced zucchinis and potatoes. A simple yet winning mix that conquers at the first bite.
This savory pie is not only delicious but also extremely versatile. I prepare it when I’m short on time or when I want to serve something tasty without complicating my life. But the best thing is that from this base you can create a thousand variations: with mushrooms and zucchinis, with potatoes and porcini mushrooms, or with grilled eggplants and pecorino flakes. Just open the fridge and get inspired: savory pies are the queens of creative fridge-clearing!
Whether it’s an idea for an informal dinner, a quick lunch to take to the office, or an appetizer to share with friends, this pie will soon become a precious ally.
Also try these other appetizing rustic pies:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 persons
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Potato and Zucchini Pie
- 1 roll puff pastry
- 2 potatoes
- 2 zucchinis
- 8.8 oz cream cheese
- 2 eggs
- 1 tbsp chopped parsley
- 1 tbsp thyme
- to taste salt
- to taste extra virgin olive oil
Preparation of Potato and Zucchini Pie
Wash and peel the potatoes, then slice them into not too thick rounds. Similarly, wash and slice the zucchinis into rounds.
Then, cook them for 10 minutes in a pot with boiling salted water. After the ten minutes, drain the vegetables and lightly salt them.
Pour the cream cheese into a bowl and work it a bit with a spoon.
In another bowl, lightly beat the eggs with a pinch of salt, some of the chopped parsley and thyme. Then, combine the egg mixture with the cheese and mix it carefully.Place the rectangle of puff pastry in a baking tray lined with parchment paper.
Prick the surface of the pastry with a fork; spread the egg and cheese mixture over it. Level it with a spatula and decorate with the potato and zucchini rounds.
Fold the edges of the pastry and finish them with the tines of a fork. Drizzle with a little extra virgin olive oil, a pinch of salt, and the remaining thyme and parsley. Finally, brush the edges of the potato and zucchini pie with a little oil.
Bake the pie in a preheated oven at 340-355°F, for about 30 minutes, or until the pastry is well golden.
Serve the pie either hot or warm, cut into rectangular slices.
Related Recipes
Collection of Savory Pies: Easy and Tasty Rustic Recipes
Storage of Zucchini and Potato Pie
If by miracle you have some slices left (spoiler: it’s hard!), you can store it easily in the fridge. Just transfer it to an airtight container: it will keep perfectly for 2-3 days.
FAQ
Can I substitute cream cheese with another creamy cheese?
Of course! Ricotta, stracchino, or a mix with robiola works great too. The important thing is that the result is creamy and well combined with the aromatic herbs.
Do the potatoes have to be parboiled first?
It depends on the thickness of the slices. If you cut them very thin (like with a mandolin), you can use them raw. If they’re thicker, I recommend parboiling them for 10 minutes: they’ll cook better and more evenly.
Is it also suitable for a picnic or to take to work?
The savory pie is one of those clever and portable dishes: it doesn’t mind being moved, can be eaten cold, and is perfect for enjoying without cutlery. Great idea for a work lunch!
Can I add meat or fish?
If you want to, yes: some diced cooked ham, speck, or smoked salmon would go well. Just don’t overdo it, so as not to overpower the delicate taste of zucchinis and potatoes.
