Today let’s prepare an easy, quick, and very tasty savory pie, the crumbled pie with zucchini!
Crunchy outside and with a creamy filling that is truly irresistible! The beauty of this savory crumbled pie is that you can stuff it however you like, using the ingredients you have in the fridge!
Don’t like zucchini? Try the version with chicory, mushrooms, stracchino, and gorgonzola, a true delight! Or with potatoes, sausage, and mozzarella, finger-licking good!
I don’t know if you’ve ever tried crumbled pies in savory version. They are really fancy, perfect for any occasion!
You can prepare them for appetizers, buffets, starters. Perfect to serve during festivities and occasions, or for a tasty dinner different from the usual!
Great both hot and cold, it can be served whole, sliced, or in squares, depending on the mold used. We can store it in the fridge for a couple of days or even freeze it (read my tips at the end).
But now let’s see together how to prepare the savory crumbled pie with zucchini!
But first, here are more zucchini recipes that I recommend you try!
Zucchini and Cheese Swirls
Zucchini Quiche without Cream with Smoked Provola
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: for about 6-8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup butter (cold from the fridge)
- 2 eggs (medium whole)
- 1 tsp instant yeast for savory preparations
- 1 tsp salt
- 1/4 cup Parmigiano Reggiano DOP
- 1 pinch pepper (only if liked)
- 3 zucchini (net weight 420 grams (about 15 oz))
- 2 tbsp olive oil (to cook zucchini)
- q.b. onion (to cook zucchini)
- salt (to cook zucchini)
- 7 oz stracchino cheese
- 5 oz cooked ham
Tools
- Pan
- Baking Pan
- Grater
- Sieve
- Ladle
- Bowl
Preparation
Wash and grate the zucchini. Cook them in a pan with a couple of tablespoons of oil, salt, and some sliced onion.
It will take about 10 minutes over medium heat, uncovered. Once cooked, let them drain well in a sieve.
In a bowl, put ALL THE DRY INGREDIENTS: flour, grated Parmigiano, salt, pepper, and instant yeast.
Mix with a spoon and then add the cold butter cut into pieces. Mix well with your hands.
The flour should absorb the butter becoming granular. Then add the whole eggs and keep mixing.
You need to get a crumbly mixture, so please don’t compact it with your hands.
The base is ready! Take a baking pan (24-26 cm, about 9-10 inches), preferably with a removable ring, and line it with parchment paper.
Spread more than half of the mixture on the bottom without compacting it, it should remain crumbly.
First fill with ham slices, then with stracchino, and finally with well-drained zucchini.
Cover the entire surface with the reserved crumbly mixture, distributing it well.
Bake the crumbled pie in a ventilated oven at 180°C (350°F) for about 35 minutes.
If you don’t have the ventilated mode, static is fine too, but it will take about 10 more minutes of cooking.
The cooking time obviously varies from oven to oven, always pay attention and check often if using the ventilated mode.
As soon as the savory crumbled pie becomes golden on the surface, take it out of the oven and let it cool before cutting.
My family thanked me for (finally) remaking this super crunchy crumbled pie with zucchini!
I hope you enjoyed the recipe! Come back to visit me soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
How many days can the zucchini crumbled pie be stored?
We can store it in the fridge well covered for about a couple of days. Before serving, we can warm it up in the oven/air fryer for just a few minutes.
Can I prepare the savory crumbled pie in advance and store it in the freezer?
Yes, certainly, you can prepare the zucchini crumbled pie several days in advance and store it in the freezer, always well covered.
You can choose to freeze it either cooked or uncooked. If you freeze it cooked, when you decide to consume it, you must thaw it slowly in the fridge to avoid sudden temperature changes. Let it thaw overnight in a large baking pan so that if it releases some water, the fridge doesn’t get wet.
Once completely thawed, warm it up just a bit in the oven/air fryer/microwave covered with foil so it doesn’t darken on the surface.
If you decide to freeze it before cooking, always cover it well with plastic wrap and freezer bags or place it inside a airtight container. When it’s time to bake, put it in the oven still frozen and proceed with the cooking as described above. Check after the indicated time because it might be necessary to extend it by a few minutes.What can I use instead of cooked ham?
You can use speck, turkey or chicken breast, or if you prefer, a nice sausage. For a vegetarian version, you can easily omit the ham and fill the crumbled pie only with zucchini and stracchino or other cheese to taste, such as Smoked Provola, Emmental, Fontina, Gorgonzola, Scamorza, etc.
Can I fill the crumbled pie with raw grated zucchini without having to cook them first?
If you want, you can, but you risk that during cooking, the vegetation liquid, which zucchini normally release, may soften the base too much and not cook it perfectly. You might avoid cooking them first, but you must squeeze them very well until they become extremely dry.
