The savory pie with zucchini and pesto is a simple yet very tasty recipe that you can prepare either with shortcrust pastry, as I did in this case, or with puff pastry.

Like many other savory pies, this recipe comes from the need to use leftovers: I had some mozzarella for pizza and some zucchini with pesto from the day before. I added ricotta and eggs, and dinner was ready! You can also prepare this recipe in advance and eat it cold or warm.

It’s a really unique and very flavorful savory pie thanks to the pesto, which gives it an extra touch. You can cook it either in the oven or in an air fryer, as I did. At the end of the recipe, you’ll find instructions for both cooking methods.

Read all my air fryer recipes.

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DON’T MISS THESE RECIPES:

Difficulty: Very easy
Cost: Very cheap
Cooking methods: Oven, Air Frying
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 zucchini
1 tablespoon Genoese pesto
1 tablespoon olive oil
salt
1 roll shortcrust pastry
1 egg
5.3 oz ricotta
2.1 oz mozzarella for pizza
1 tablespoon Genoese pesto
2 leaves basil
1 pinch salt

Recommended Tools

Air fryer pan
Air fryer double resistance 6 liters
Air fryer double resistance, 12 liters oven

Steps: Savory Pie with Zucchini and Pesto

Cut the zucchini into pieces, then put them in a pan with 2 tablespoons of olive oil. Cook them over medium heat for 8 minutes with the lid on, and if necessary, add a little water to prevent them from drying out too much.
Now add the pesto, adjust with salt, and continue cooking for another 2 minutes, stirring.
At this point, the zucchini are ready, let them cool for about ten minutes.
In the meantime, unroll the puff pastry and place it in the pan with all the parchment paper, and cut the mozzarella for pizza into cubes.
Put the ricotta and the egg in a plate, add a pinch of salt, two torn basil leaves, and mix until you get a cream.
Add the now warm zucchini and mix well.
Pour the filling into the shortcrust pastry, level it, and add the mozzarella cubes.
Finish with a few drops of pesto here and there and close the savory pie.
Bring the pastry edges towards the center and trim off the excess parchment paper. Bake the savory pie at 320°F for 14 minutes.
At this point, remove the parchment paper from under the pie and continue cooking for another 14 minutes. Check the cooking, if it’s not golden yet, continue cooking for a few more minutes. When it’s ready, remove it from the air fryer and let it cool slightly before slicing and serving.
If you prefer to bake the zucchini pie in the oven, you can do so in a preheated oven at 356°F for about 30 minutes.