The Savory Pie with Zucchini Blossoms and Zucchini is truly delicious to taste and lovely to look at: it brings sunshine to the table and the colors of joy. For a tastier version, try adding 7 oz of cooked ham, we liked it a lot.

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 6/8 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

9 oz ricotta
2 eggs
1 oz Parmigiano Reggiano DOP (grated)
1.5 oz emmenthal (grated)
1 lb zucchini
2 pinches fine salt
7 oz cooked ham (diced, optional)
1 pinch black pepper (ground)
30 zucchini blossoms
1 puff pastry (round, 8 oz)

Preparation

Wash and clean the zucchini. Grate them with a coarse grater.
Place them in a colander, sprinkle with two pinches of salt and let them rest for about fifteen minutes to let some water drain out.
Meanwhile, place the eggs, grated Parmigiano, and Emmenthal in a bowl, and mix well with a whisk.
Add a pinch of pepper if desired.
Wash the zucchini blossoms, cleaning off the internal stalk and external growths, and dry them with a towel.
Take about ten and cut them into rather small pieces.
At this point, squeeze the zucchini that you let rest and add them to the egg mixture, stirring with a whisk or a spoon.
Add the zucchini blossoms, and if you like, the diced cooked ham, this is optional, but it will add extra flavor.
Place the puff pastry on a baking tray covered with parchment paper and prick it to prevent it from puffing up during baking.
Fill the inside with the egg and zucchini mixture, leveling it with a spoon.
Now cover the top of the pie with the remaining zucchini blossoms, placing them very close to each other.
Bake at 350°F for about 40 minutes.
Before removing from the oven, perform the toothpick test.