Zucchini and speck savory pie is delicious whether eaten hot or at room temperature, perfect for many occasions, to serve as a main dish for lunch or dinner, as an appetizer, or to accompany an aperitif. You can prepare the savory pie with zucchini and ricotta in no time, so I recommend not preparing it the day before, to have a fragrant and crispy puff pastry. If you, like me, love savory pies, I recommend checking all my savory pie recipes. Now let’s see how to make the Zucchini and speck savory pie, and if you try it, let me know. Barbara
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet puff pastry
- 1 zucchini
- 7 oz ricotta
- 5 oz speck
- 5 oz smoked scamorza cheese
Tools
- Large-hole grater
How to prepare the Zucchini and speck savory pie
Let’s start preparing the Zucchini and speck savory pie, wash the zucchini, trim it, and grate it with a large-hole grater,
cut the speck into strips,
and the smoked scamorza cheese into small pieces.
Pour the grated zucchini into a plate, add the ricotta
mix so that it blends with the zucchini,
add the speck strips
and half of the scamorza, incorporate the ingredients well.
Place the puff pastry in the baking dish, pour the mixture and level it,
add the remaining smoked scamorza cheese cubes.
Fold the edges of the puff pastry and bake in a preheated static oven at 350°F for 30 minutes.
Once done, remove the savory pie from the oven and serve it hot or let it cool and serve at room temperature.
How to store the Zucchini and speck savory pie
Store it at room temperature for 1 day
