An easy-to-make savory pie, the flatbread and zucchini pie is irresistible, cheesy, and basil-scented. A delicious idea for lunch or a buffet-style dinner, or if you want to serve something delicious without too much work, you can enrich it with the stringy cheese you prefer. I love using flatbreads, I always use those with extra virgin olive oil, and I like to serve them in a different way from the classic. You can also try this super cheesy flatbread pie if you like them too.
Let’s get to work and prepare the flatbread pie with zucchini together.
OTHER SAVORY PIES
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing the Flatbread Pie with Zucchini
- 6 lard-free flatbreads
- 4 zucchini (large)
- 1 onion
- 7 oz smoked scamorza cheese
- 4 tablespoons extra virgin olive oil
- to taste salt and pepper
- 5 oz tomato sauce
- Half teaspoon oregano
- 1 oz grated parmesan cheese
- A few leaves basil
- 3.5 oz plain Greek yogurt
- 1 tablespoon Genoese pesto
Tools
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- Pan
- Baking Tray round
Steps for Preparing the Flatbread Pie with Zucchini
Wash and trim the zucchini. Grate them using a coarse grater. Roughly chop an onion. Sauté it in a pan with a drizzle of oil. Add the zucchini, salt, and pepper, and cook for about ten minutes. Let cool.
Cube the cheese and add it to the cooled zucchini mixture. Cut the flatbreads into 4 wedges. Place a spoonful of filling in the center of each wedge and fold to form a cone. Arrange the cones side by side with the seam side down.
Season the tomato sauce with oil, salt, and pepper. Pour the sauce over the cones. Sprinkle with grated cheese and a drizzle of oil. Bake at 356°F, static, for about 30 minutes.
Mix the Greek yogurt with the pesto. Serve the savory flatbread pie with the yogurt sauce. It’s delicious both hot and stringy or warm.
Storage
You can store the flatbread pie in the fridge for a couple of days, even before baking.
