The savory pie with ricotta and zucchini is a great fridge-clearer recipe, perfect for a quick meal or a picnic.
Just keep 2 zucchinis and a few other ingredients in your fridge, and in 30 minutes, you’ll serve this savory pie with a fresh and creamy filling.
You can also prepare it the night before and take it with you to the office the next day. Enjoy it cold or warmed up in the microwave oven.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry (round)
- 2 zucchinis
- 300 g ricotta
- 2 eggs
- 100 g grated Parmesan cheese
- to taste salt
- to taste black pepper
Tools
- Baking Pan
- Mandoline Slicer
- Bowl
- Whisk
Steps
Preheat the oven to 356°F.
Wash the zucchinis, dry them, and slice them thinly. For convenience, I used a mandoline.
Break the eggs into a bowl. Add the ricotta, grated Parmesan, salt, pepper, and mix with a whisk until you get a creamy and homogeneous mixture.
Unroll the puff pastry and place it with its parchment paper on a baking pan. Fold the edges inward and prick the base with a fork.
Arrange the zucchinis in a radial pattern and spread the egg and ricotta mixture on top.
Bake for 30/35 minutes. Remove from the oven and let it cool slightly before serving.
If you liked this recipe, you might also be interested in:
Quick Savory Pies for the Weekend
10 Quick Dinner Recipes with Puff Pastry
Storage and Tips …
Store covered with a cake dome.
Consume within 2 days.
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