A Zucchini Pie to serve as a main dish or enjoy at the beach or office, a very easy and practical recipe since it’s delicious even at room temperature. If you prefer, the zucchinis can be stuffed one by one to make stuffed zucchinis.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 400.32 (Kcal)
- Carbohydrates 18.24 (g) of which sugars 1.69 (g)
- Proteins 27.65 (g)
- Fat 25.24 (g) of which saturated 10.37 (g)of which unsaturated 8.61 (g)
- Fibers 3.22 (g)
- Sodium 937.33 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 zucchini
- 0.35 oz dried porcini mushrooms (soaked and squeezed)
- 1 oz breadcrumbs
- 0.21 cup milk
- 2.65 oz cooked ham
- 1.76 oz mortadella
- 1 pinch nutmeg
- 0.07 oz fine salt
- 4 sprigs marjoram
- 1 clove garlic
- 2 eggs (small)
- 1 tbsp breadcrumbs
- 1.35 tbsp extra virgin olive oil
- 2.12 oz grated Parmesan cheese
- 1.76 oz ricotta
Tools
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- Kitchen Scale
- Cutting Board
- Melon Baller
- Chopper
- Baking Dish
- Bowl
Steps
Soak the dried porcini mushrooms in a bowl of cold water. Wash and trim the zucchinis, bring a pot of water to a boil, salt it, and immerse the zucchinis. Once it returns to a boil, cook for 10 minutes, drain them, and let them cool on the cutting board. As soon as possible, cut each zucchini in half and use a melon baller to remove some pulp. In the chopper glass, put the cooked ham, mortadella, breadcrumbs soaked in milk and squeezed, zucchini pulp, marjoram leaves, soaked and squeezed mushrooms, garlic, and coarsely chop.
Pour the mixture into a bowl and add the eggs, grated Parmesan cheese, ricotta, a pinch of nutmeg, salt, and mix everything. Grease the bottom of the baking dish (9×5 inches) with half of the oil, place the zucchinis, and cover with half of the mixture.
Place the remaining zucchinis and cover with the remaining mixture. Sprinkle the surface with breadcrumbs, pour the remaining oil, and use the fork tines to make lines for a more rustic look. Bake in a preheated static oven at 392°F and cook on the middle rack for 40-45 minutes. Take it out of the oven and once lukewarm, it can be cut without breaking.
FAQ
Can I change the vegetable since I don’t like zucchini?
Yes, you can use fresh white onions or peppers or eggplants.
Can I make single portions?
Yes, you can stuff each zucchini individually.
Can I cook the pie in a pan?
Yes, just use a non-stick pan and cook over low heat with a lid, flipping the pie after at least 20 minutes using the lid to turn it over. Like an omelet!
