Savory zucchini and ham pie, mozzarella very tasty, full of flavor and taste, very creamy and stringy at the same time, and it is prepared in just a few minutes.
The zucchini and ham pie is a simple and tasty recipe, ideal for a quick dinner with family or friends. Savory pies are always perfect “dinner-saving” dishes, they are prepared in no time and are highly appreciated by everyone.
With the warm season, it is also suitable to bring to the beach as a “sea lunch”. A simple recipe with few ingredients that adapts to many variants, as I have written at the end of the recipe.
Great even cold, especially if you want to bring it on an outdoor trip, or to serve as an appetizer in case of friends or dinners.
To make this dish we cooked the zucchini sliced thinly, but if we have leftovers, we can use them without problems: grilled zucchini or pan-fried is great, but also sautéed zucchini which can be reused and used as filling for the savory pie.
I used a shortcrust pastry, but the crazy dough recipe is fine too, or for lack of time use store-bought puff pastry. I leave you the recipe for the shortcrust pastry. Excellent also with puff pastry, the choice is yours.
I used cooked ham, but you can use any sliced meat you prefer, or leave it out for a vegetarian version.
As a stringy cheese, I used mozzarella which you can replace with provolone or scamorza or any cheese you have in the fridge at your choice.
This savory pie can be cooked in a traditional oven, static or ventilated, or in an air fryer: all three methods are described in the recipe.
Come on, let’s stop chatting, let’s see what we need to prepare the pie.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stove, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 1 shortcrust pastry (round)
- 2 zucchini (large)
- 7 oz mozzarella
- 5 oz cooked ham
- 3 eggs (medium or 2 large)
- 1/2 cup Parmesan
- 2 tbsp extra virgin olive oil
- salt
- to taste pepper
Tools
- Baking Dish
- Pan
- Bowl
Steps
Trim the ends of the zucchini and then slice them thinly so that cooking is relatively fast.
(If using a knife, try to slice them evenly to ensure uniform cooking).
Cook in a pan with a drizzle of oil over medium heat until the zucchini are partially cooked, then salt, stir, turn off, and let cool.
Meanwhile, unroll the shortcrust pastry leaving the parchment paper underneath, place it in a 9.5-10.5 inch round tart or pie dish and leave it ready on the table.
Prick the bottom with the prongs of a fork.
In a deep plate, beat the eggs, add the grated Parmesan and a pinch of salt and pepper, whisking with a fork until frothy and smooth.
Place the slices of cooked ham on the bottom and then the sliced mozzarella.
Once the zucchini are cooked and cool, distribute them on top, pour over the egg and Parmesan mixture and spread all over the surface.
Fold the edges of the pastry inwards.
Bake the savory pie in a preheated oven, in fan mode at 392°F, for about 20-25 minutes or until the pastry reaches a nice golden color.
If you have a static oven, bake the savory pie at 392°F for about 30-35 minutes or until the pastry is well golden.If you have an air fryer, prepare the savory pie in the air fryer basket, as described in the recipe, then bake at 392°F for about 15-18 minutes, or until the edges of the pastry turn golden.
Take out of the oven and enjoy your zucchini, ham, and mozzarella pie hot or cold, according to your taste.
Enjoy your meal.
It’s too good.
Advice
Serve the zucchini puff pastry pie hot and stringy: freshly baked it’s a real delight! It’s perfect as an appetizer but also as a main dish for quick lunches and dinners.
Use fresh and firm zucchinis, they are sweeter, when bitter, they are too old.
You can store the zucchini savory pie in the refrigerator for 2 days.
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