SAVORY PIE WITH RAW POTATOES AND ZUCCHINI IN 10 MINUTES, super fast recipe, main dish or appetizer, idea for Easter Monday to make in no time, delicious rustic pie.
Simple and super fast, the savory pie with raw potatoes and zucchini is perfect for dinner or a packed lunch, without cold cuts and with diced provolone.
The recipe for the savory pie with raw potatoes and zucchini is very simple, you grate the vegetables and mix everything in a bowl with a spoon, pour into the mold and bake, the perfect dish for those who don’t have time.
It’s a great fridge-cleaner, you can add cold cuts, speck, mortadella or cooked ham, or ricotta and other spreadable cheeses.
Join me in the kitchen today for the savory pie with raw potatoes and zucchini!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 1 3/4 cups all-purpose flour
- 2 tbsps extra virgin olive oil
- 1/3 cup water
- 1 tsp instant yeast for savory preparations
- 1 tsp salt
- 7 oz potatoes (peeled weight)
- 3 1/2 oz zucchini
- 3 1/2 oz provolone cheese
Steps
Work the eggs with the oil and water in a bowl with a hand whisk quickly.
Combine the flour with the yeast a little at a time and mix with a spoon.
Grate the potatoes and add to the mixture, grate the zucchini and then add the diced provolone, mix well.
Pour everything into a 9-inch pan lined with parchment paper, bake in a preheated oven at 350°F for 25 minutes.
Bon appétit
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If you prefer, you can add a few tablespoons of grated Parmesan cheese.
