The savory zucchini and bacon pie was created to avoid making the usual savory pie or pizza that I generally prepare for the weekend.
Obviously, I suggested a store-bought pizza dough, but you can easily make the dough by hand using my pizza dough recipe.
If you have guests for dinner, this savory pie will be a hit. Of course, if you prefer, you can also use puff pastry as the base, although I use it less frequently in my recipes because it’s too greasy, and I prefer pizza dough.
No matter how you decide to prepare it… it will be a success!!!
Try making this recipe too, and if you do make this or any of my other recipes, send me the photos so I can publish them on my page with your name.
Approx. 746 Kcal per serving
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Savory Zucchini and Bacon Pie
- 1 sheet Pizza dough sheet
- 5 Medium zucchinis (about 1 lb)
- 7 oz Aged pork bacon
- to taste Salt
- to taste Pepper
- 2 tbsps Extra virgin olive oil
- 2 Medium eggs
- 1/2 cup Grated Parmesan cheese
- 1.7 oz Milk
- 3.5 oz Spicy Provolone cheese
- 1.4 oz Mozzarella
Preparation of Savory Zucchini and Bacon Pie
In a non-stick pan, add the extra virgin olive oil, wash and cut the zucchinis into cubes, and place them in the already hot pan. Season with salt and pepper, and let cook almost completely, but they shouldn’t be too soft. Set the zucchinis aside, and in another pan, place the bacon cut into strips that are not too long and cook until lightly browned.
In a bowl, beat the eggs, then add the cooked zucchinis, browned bacon, milk, Parmesan cheese, and finally the Provolone cut into cubes, mixing everything well. Take the pizza dough sheet and place it on a round pan about 10 inches in diameter, allowing some dough to extend over the edges. Grease and flour if necessary, or use parchment paper, depending on the type of pan you will be using. Pour the mixture onto the pizza base, spreading it evenly over the dough, and create a crust with the excess dough.
