Rustic pie with zucchini and ricotta is the tastiest savory pie you’ve ever tasted. Savory pies are often the ideal solution when we just don’t know what to make for dinner or to quickly and tastefully solve the arrival of unexpected guests. Always tasty and always different, you can prepare them in a thousand different ways. The recipe I want to tell you about today is that of a savory pie made with puff pastry and a tasty filling of ricotta, zucchini, and speck. A simple recipe with guaranteed success that has been greatly enjoyed at my house. And for the filling, you can choose to replace the speck with cooked ham or not add it at all for a vegetarian version. What do you say, have I convinced you to try it yet? Let’s run to the kitchen and prepare the Savory pie with ricotta and zucchini together

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

272.43 Kcal

calories per serving

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Energy 272.43 (Kcal)
Carbohydrates 16.38 (g) of which sugars 0.34 (g)
Proteins 10.97 (g)
Fat 18.42 (g) of which saturated 5.09 (g)of which unsaturated 11.90 (g)
Fibers 0.90 (g)
Sodium 334.58 (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 for the Rustic Pie with Ricotta and Zucchini

1 roll puff pastry (rectangular)
4 cups zucchini
1 cup ricotta
1 egg
3.5 oz speck
1/3 cup grated Parmesan cheese
2 tbsp extra virgin olive oil
1 clove garlic
to taste salt
1 pinch pepper
as needed milk (for brushing)

How to Prepare the Savory Pie with Zucchini

Wash the zucchini. Trim the ends and cut them into small cubes. Pour the extra virgin olive oil into a pan, add a clove of garlic, and the zucchini.
Season with salt and let cook over medium heat for 8-10 minutes, stirring often with a wooden spoon. At the end of cooking, remove the garlic clove.
Pour the ricotta into a bowl. Add a pinch of pepper, the grated Parmesan cheese, and the speck sliced thinly.
Add also an egg and the zucchini. Mix the mixture well with a fork.
Roll out a rectangular puff pastry roll on the work surface. Cover half of the puff pastry with the ricotta and zucchini mixture, spreading it well with the back of a spoon or a spatula.
Cover with the other half of the puff pastry and seal well at the sides using the tines of a fork. Prick the surface of the puff pastry and brush it with milk.
Cook the Rustic Pie with Zucchini and Ricotta in a preheated oven at 392°F in static mode for about 30 minutes.
See you tomorrow with a new recipe, a hug, Loredana