The rice and zucchini pie is a tasty dish with an authentic flavor, made with simple ingredients. Typical of Ligurian tradition, this savory pie lets you make the most of what you have, turning leftover rice into a rustic and irresistible preparation. In my version, boiled rice combines with zucchini sautéed in a pan and eggs, creating a soft and flavorful mixture that becomes golden and crisp in the oven. It is a vegetarian, economical and versatile recipe, perfect as a main dish or for a picnic, a quick lunch or an informal dinner.
Easy to prepare and loved by the whole family, this savory pie is the ideal solution when you want to bring something genuine to the table without too much fuss.
Try this delicious rice and zucchini pie — it’s great even the next day!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 4 Servings
- Cooking methods: Oven, Stovetop
- Seasonality: All seasons
Ingredients
- 5/8 cup rice
- 2 zucchinis
- 2 eggs (large)
- 1 spring onion (scallion)
- 1 tablespoon milk
- 2 tablespoons grated salted ricotta (ricotta salata)
- Grated Grana Padano cheese
- thyme
- bread crumbs
- extra virgin olive oil
- salt
Tools
- Tart pan 8 in (20 cm)
- Parchment paper
- Bowl
- Pot
- Colander
- Frying pan
Preparation
Boil the rice in salted boiling water, drain it while still slightly al dente and let it cool.
Wash and trim the zucchinis, slice them into rounds and put them in a frying pan. Add the chopped spring onion, a drizzle of extra virgin olive oil, a pinch of salt, and cook for a few minutes (1).
Break the eggs into a bowl, add the milk, the grated ricotta salata, a few leaves of thyme and a pinch of salt.
Whisk with a whisk or a fork to combine.
Add the rice and the zucchinis (2), mix until all the ingredients are evenly distributed.
Line the tart pan with dampened parchment paper and pour in the mixture. Level it and sprinkle the surface with bread crumbs, Grana and a drizzle of oil (3).
Place in a fan oven at 392°F and bake for 20-25 minutes, or until the pie is golden and slightly crisp.
The rice and zucchini pie is ready; I recommend letting it rest a few minutes before cutting and serving.
Tips and Notes
You can also use leftover plain rice from the day before.
You can replace the salted ricotta with other grated hard cheeses (Grana Padano, Parmigiano, etc.).
You can also flavor it with pennyroyal, basil, oregano or marjoram.
You can also use a rectangular pan, as long as the pie has approximately the same thickness.
FAQ (Questions and Answers)
Can I prepare the pie in advance?
Of course, you can prepare it the day before and keep it in the refrigerator. Then simply reheat it in the oven.
