The rustic zucchini pie is a savory pie with grated zucchini, cooked ham, and smoked cheese, super quick and easy to prepare. I had some zucchini to use up and wanted to prepare something to take out for a super quick lunch, so I decided to make a rustic zucchini pie, without puff pastry, which was literally devoured. The rustic zucchini pie is soft, tender, and cheesy, you make it in just 10 minutes with a simple fork, it’s perfect as an appetizer or for a party, it’s delicious freshly baked but also great cold, ideal to take to the park, the beach, for a picnic, or wherever you want!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: approximately 12×8 inches pan
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups zucchini
- 5 1/4 oz smoked cheese
- 1/2 cup milk
- 3 1/2 oz cooked ham
- 5 1/4 tbsp extra virgin olive oil
- 1/2 cup Parmesan cheese
- 3 eggs
- 1 tsp salt (level)
- 1 packet instant yeast for savory preparations
- to taste black pepper
Steps
The rustic zucchini pie with cooked ham and smoked cheese is super easy and quick to prepare, first grate the zucchini with a large-hole grater and squeeze them to remove excess liquid, they must be very dry.
In a bowl, put the eggs, extra virgin olive oil, milk, grated Parmesan cheese, salt, black pepper, and mix quickly with a fork.
Add the grated zucchini, flour, yeast, and mix everything together, still with the fork, then add the cooked ham and smoked cheese cut into pieces.
Transfer the batter into a slightly oiled non-stick baking pan (or greased and floured if it’s not non-stick), level it well, and bake the rustic zucchini pie in a preheated oven at 350°F for about 35 minutes, do the toothpick test to check the cooking.
Notes:
The rustic zucchini pie can be kept at room temperature for a few hours or in the fridge for a couple of days. You can replace the cooked ham with speck and the smoked cheese with another melting cheese of your choice like provolone or a well-drained mozzarella. If you want, instead of extra virgin olive oil, you can use seed oil or do half and half, in this case, the pie will have a slightly “milder” flavor.
More rustic pie recipes HERE
