The rustic zucchini pie with mortadella and mozzarella is a dinner idea. If there’s any left, it can also be enjoyed as a snack between meals. It’s always good and tasty, even cold. I don’t usually consume cold cuts like mortadella regularly at home. I prefer prosciutto, bresaola, or turkey breast, but mortadella goes really well with zucchini. Every now and then, we allow ourselves; it’s so good. The golden rule my mom taught me is this, and it works.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 6
- Cuisine: Italian
Ingredients
- 2 1/2 cups Flour
- 4 Eggs
- 5 oz Mortadella
- 1 tsp Salt
- 2 Zucchini
- 1 packet Baking powder
- 7 tbsps Butter
- 5 oz Mozzarella
- to taste Grana Padano (grated)
Preparation
Prepare the dough with softened butter, flour, salt, two eggs, half a packet of baking powder (I use the type for cakes), in a bowl mixing the ingredients with your hands for about ten minutes. Let it rest in the refrigerator for thirty minutes.
Preheat the oven to 482 degrees. Butter and flour a cake pan. Place the dough inside after rolling it out with a rolling pin.
Place a layer of zucchini on top, some grated cheese. Make another layer of zucchini and finally add two beaten eggs with a handful of cheese and diced mortadella.
Bake for about thirty minutes and once finished, remove the Rustic Zucchini Pie from the oven to add the mozzarella. Wait for the mozzarella to melt and enjoy the rustic pie hot, tasty, and tempting, which with the mortadella has an irresistible aroma.
Rustic Zucchini Pie
The rustic pie with zucchini is also an idea for picnics or to serve and add to the holiday table, buffets, and birthday parties. Convenient and practical to prepare the day before and already divided into small pieces. Take a peek on Pinterest at The Recovering Cook
