Zucchini are widely used in cooking and are abundant at vegetable stands this time of year. As you may have noticed, I often cook them and they frequently appear in my dishes: in appetizers, main courses, and savory pies. Light because they are low in calories, they are suitable for those on diets, in addition to having numerous nutrients, they are rich in fiber and satisfy for a long time without being heavy. Last week I posted the recipe for the crazy dough and I used it to make a savory zucchini pie. I also had some pesto stored in the freezer and added a bit along with some chopped Galbanino cheese. The savory zucchini and pesto pie is ideal as a side dish or to take with you on a trip. Delicious hot, warm, and even cold.
P.S.: Also try the:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 9-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Savory Zucchini and Pesto Pie
- 12 leaves Basil
- 1 clove Garlic
- 1 teaspoon Pine nuts
- 1 tablespoon Grated Reggiano or Grana cheese
- 1 tablespoon Grated Pecorino cheese
- 3 tablespoons Extra virgin olive oil
- 1 Pinch of coarse salt
- 2 cups All-purpose flour
- 1/2 cup Room temperature water
- 1 tablespoon White wine vinegar
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 14 oz Zucchini
- 3.5 oz Galbanino cheese
- Pesto
Tools
- 1 Mortar /blender
- 1 Knife
- 1 Pan
- 1 Bowl
- Parchment paper
- 1 Pie pan
Preparation of the Savory Zucchini and Pesto Pie
Prepare the pesto following the recipe here. Prepare the crazy dough following the recipe here and let it rest for at least 40 minutes. Wash the zucchini, slice them and cook in a pan with a bit of water. Once tender, turn off the heat, drain them, and mix with the pesto in a bowl. Take a 9-inch pie pan, line with parchment paper, roll out half of the crazy dough, and add the zucchini filling and chopped Galbanino cheese.
Cover with the other half of the well-rolled crazy dough.
Preheat the oven to 355°F in static mode and bake the savory zucchini and pesto pie for about an hour.
Notes
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