Savory pie with zucchini and peppers. A versatile and tasty dish, perfect for a quick lunch, a light dinner, or a buffet with friends.
This recipe is a great DINNER SAVER, easy and quick to prepare, requires few ingredients, and you can prepare it the day before. It’s a great idea for a office lunch but also for a snack at the beach or pool.
Try it and if you want, customize it according to your taste.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 sheet puff pastry
- 2 peppers (small)
- 2 zucchini
- 3 eggs
- 3.5 oz fontina cheese
- 1.75 oz grated Parmesan cheese
- as needed salt
- as needed dried oregano
Tools
- Baking pan
- Knife
- Cutting board
- Small bowl
Steps
Wash the peppers, remove the top, seeds, and membranes. Chop them roughly and set aside.
Wash the zucchini, trim the ends, and dice them.
In a small bowl, beat the eggs with the Parmesan and a pinch of salt until you get a homogeneous mixture.
Preheat the oven to 356°F.
Unroll the puff pastry and place it with its paper in a baking pan.
Fold the edges inward and prick the base with a fork.
Distribute the peppers and zucchini and add the diced fontina.
Sprinkle with dried oregano and add the beaten egg.
Bake for 25/30 minutes until golden.
Our savory pie with zucchini and peppers is ready. Remove from the oven and let it cool slightly before serving.
Enjoy your meal!
If you liked this recipe, you might be interested in:
Quick savory pies for the weekend
Sweet or savory? 4 puff pastry rings
Storage and Tips…
Store covered with a cake dome.
Consume within 2 days.
You can replace puff pastry with shortcrust pastry.
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