The anchovy and zucchini pie is a main course with a delicate taste, born from the perfect encounter between simple ingredients and intense sea and land flavors. It somewhat resembles anchovies in a baking dish from the Neapolitan tradition or zucchini parmigiana, but it has an extra edge: a delicious lemon and thyme-scented ricotta cream that makes it creamy and very fragrant.
It is an economical, healthy, and very easy recipe to prepare. You just need to alternate layers of fresh anchovies and thin zucchini slices, both raw, directly in a baking dish, then finish it off with a creamy ricotta topping. A drizzle of olive oil, a sprinkle of breadcrumbs, and into the oven: the result is a tasty and light dish, excellent both hot and cold. If you use already cleaned anchovies, it will only take five minutes to place everything in the baking dish and bake! This anchovy and zucchini pie is excellent both hot and cold and is a perfect fish main course for a seafood-based menu that includes spaghetti with lupini clams, pasta with salmon and cherry tomatoes, or any other first course with a sea flavor!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
Ingredients for Anchovy and Zucchini Pie
- 1.1 lbs anchovies (fresh already cleaned)
- 1.1 lbs zucchini
- 3/4 cup all-purpose flour
- 1 cup ricotta
- 1 egg
- lemon zest
- breadcrumbs
- thyme
- extra virgin olive oil
- salt
- pepper
Tools for Anchovy and Zucchini Pie
- Vegetable Peeler
- Paper Towel
- Bowl
- Fork
- Baking Dish
- Spoon
- Grater
- Oven
How to Prepare Anchovy and Zucchini Pie
Prepare the zucchinis: wash them, slice them very thin with a mandoline or a vegetable peeler. Pat them with a paper towel to remove excess water. Season with a pinch of salt and pepper and lightly flour them.
Prepare the anchovies: open them if they are not already cleaned, rinse and gently pat them dry. Season with a little salt.
Assemble the pie: grease a baking dish with olive oil. Place a first layer of zucchinis, then one of anchovies and drizzle with olive oil. Continue alternating layers until all ingredients are used, ending with zucchinis.
Make the cream: in a bowl, work the ricotta with a fork until smooth. Add the egg, grated lemon zest, thyme, salt, and pepper. Mix well.
Finish the pie: pour the ricotta cream over the surface, leveling it with a spoon. Sprinkle generously with breadcrumbs and drizzle with extra virgin olive oil.
Bake: preheat the oven to 356°F and bake for 30-35 minutes, until the surface is golden and crispy.
Serve: let cool for a few minutes and serve the pie, excellent also at room temperature or cold.
Storage
You can store the pie in the refrigerator, well covered, for 2-3 days. Before enjoying it again, we recommend heating it in the oven or air fryer to regain the crispness of the surface.
Variants
With potatoes: add a layer of thin potatoes (preferably raw and sliced with a mandoline) for a richer texture.
With cherry tomatoes: a few cherry tomatoes cut in half between the layers add a touch of freshness.
With black olives: add pitted black olives for a more pronounced and Mediterranean flavor.
Tips
Use already cleaned anchovies to speed up preparation: in 5 minutes the pie will be ready to bake!
If you prefer a more herbal taste, you can replace thyme with oregano or mint.
For a lighter version, skip the flour and cook the sliced zucchinis directly.
Don’t overdo it with salt: anchovies are already flavorful on their own.
FAQ (Questions and Answers)
Can we use frozen anchovies?
Yes, but they must be completely thawed and dried before use.
Can ricotta be substituted?
You can use robiola or another creamy fresh cheese with a delicate flavor.
Can it be prepared in advance?
Of course! You can prepare it the day before and warm it up before serving.
Can we make individual portions?
Yes, use small baking molds and slightly reduce the cooking times.
