Savory zucchini and mozzarella pie, a pie with few ingredients, quick and easy to prepare. Great both hot and cold, for a complete meal, as an appetizer, or why not, cut into pieces for an apéritif, in summer it is also perfect for picnics and beachside lunches. This is one of many versions of savory pies, there are truly countless variations with all possible and imaginable ingredients, if like me you enjoy preparing and eating them
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 roll pie crust (rectangular)
- 2 Zucchini
- 10.6 oz pizza mozzarella (Santa Lucia type)
- to taste Salt
- to taste Mixed peppercorns
Tools
- 1 Baking tray
- 1 Grater
- 1 Parchment paper
Preparation Savory Zucchini and Mozzarella Pie
First, take the pie crust out of the fridge, remove it from the package, and let it sit at room temperature. This will help prevent it from breaking when you unroll it.
Wash and trim the ends of the zucchinis but do not peel them.
Grate them with a grater with large holes.
Squeeze them well and place them in a colander with a weight on top to remove excess water.
Using the same grater, grate the mozzarella.
Now unroll the pie crust and place it on a baking sheet lined with parchment paper.
Cover the pie crust first with the grated zucchini and then with the mozzarella.
Add 2 pinches of salt and a generous grind of pepper.
Bake the savory pie in a preheated oven at 356°F for 25/30 minutes.
Once baked, let it cool for a few minutes before serving.
And voilà… now the savory zucchini and mozzarella pie is ready to be served.
Useful Tips
If you want to use classic mozzarella, dry it very well before using it, otherwise, during cooking, it will release too much water and the crust will remain soggy.
Suggestions
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