The zucchini and mozzarella rustic pastry is a tasty savory pie, very easy to make.
A crisp puff pastry base with a soft, moist filling of zucchini and stretchy mozzarella: few, simple ingredients and no eggs. It makes a simple, flavorful appetizer or a perfect rustic pie for an informal lunch or dinner with family or friends — great hot when the mozzarella is still stringy, or at room temperature when the flavors settle and become more harmonious.
Read how to make the zucchini and mozzarella rustic pastry with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 1 sheet puff pastry (rectangular)
- 2 zucchini (small)
- 1 clove onion
- 7 oz mozzarella
- breadcrumbs
- extra virgin olive oil
- salt
Preparation of the zucchini and mozzarella rustic pastry
Wash the zucchini, trim the ends and cut them into cubes.
Slice the mozzarella.
Chop the onion.In a non-stick pan heat a drizzle of extra virgin olive oil and let the onion turn golden.
Add the zucchini and let them cook over low heat for ten to fifteen minutes, until golden.
Salt, stir, turn off and let cool slightly.
Unroll the puff pastry.Spread half of it with some breadcrumbs.
Arrange the zucchini over the breadcrumbs and cover them with the slices of mozzarella.
Cover the filled part with the other half of the pastry, fold the edges pressing to seal them and prick the surface of the pastry with the tines of a fork.Bake in a preheated convection oven at 356°F for twenty-five to thirty minutes, until golden.
Remove from the oven, let cool slightly and serve your zucchini and mozzarella rustic pastry.
Notes
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