Savory pie with peppers and zucchini, a very easy and delicious rustic dish, perfect as a main course for an everyday dinner, or as an appetizer on special occasions. Perfect when you want to find an alternative to the savory pie with asparagus and bacon, but in a summer and vegetarian version.
For this recipe, I only used vegetables: peppers and zucchini, to which I added eggs, milk, grated cheese, and chives, which I love so much. I also preferred to roast the peppers in an air fryer to make them more digestible, but not only that. I find that prepared this way, they make the dishes more delicious. If you don’t have an air fryer, you can easily roast the peppers in the oven, extending the cooking times. Once ready, let them cool, then peel off the skin and remove the seeds easily.
This rustic dish was a lifesaver for me. I had previously roasted the peppers to use them later in the preparation of the savory pie. Curious to find out how to prepare it? Then let’s go to the kitchen together, because the savory pie with peppers and zucchini will be ready in a click!
If you are interested in other rustic recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 275.16 (Kcal)
- Carbohydrates 20.67 (g) of which sugars 1.64 (g)
- Proteins 7.70 (g)
- Fat 18.30 (g) of which saturated 4.11 (g)of which unsaturated 13.39 (g)
- Fibers 1.25 (g)
- Sodium 663.86 (mg)
Indicative values for a portion of 104 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
- 1 sheet puff pastry (round)
- 1 red pepper (small)
- 1 yellow pepper (small)
- 1 zucchini
- 2 eggs
- 100 ml milk
- 1 oz grated Parmesan cheese
- chives (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Air Fryer
- Pie Pan 9.5 inches
- Bowl
- Cutting Board
- Knife
Steps
First, clean the peppers. Wash them thoroughly under water and dry them with a paper towel. Then place them in the air fryer basket and cook them in the air fryer at 375°F for 15 minutes. Alternatively, you can roast the pepper in the oven at 350°F for 30 or 40 minutes.
Once the cooking time is up, let the pepper cool slightly (or completely if you prefer, it doesn’t matter) and peel it. You’ll see the skin will come off very easily. Then cut it into small strips lengthwise and then cut the strips in half.
Also clean the zucchini by washing it under water and drying it with a paper towel. Cut off the ends and then slice it thinly. Unroll the puff pastry and place it in a 9.5-inch pie pan with its parchment paper. Arrange the edges well and prick the bottom with a fork.
Then arrange the zucchini slices in a circular pattern, slightly overlapping each other. Add the yellow pepper strips in the same way and then more zucchini slices. Continue this way alternating all the vegetables.
In a bowl, mix the eggs with the milk, grated cheese, salt, and pepper. Then also add the chopped chives and mix again. Pour the mixture evenly into the pie pan.
Bake the rustic dish in a preheated oven at 350°F with the convection function for 30 minutes, or until the surface is golden and serve.
Storage and Tips for the Savory Pie with Peppers and Zucchini
The savory pie with peppers and zucchini can be stored in the refrigerator for 2 or 3 days in a container with a lid.
FAQ Questions and Answers for the Savory Pie with Peppers and Zucchini
Can I substitute the chives?
Yes, you can use chopped parsley or basil instead.
