The savory zucchini and speck pie with ricotta is a quick and tasty recipe, without puff pastry and without rising. For dinner, I wanted a nice rustic pie but didn’t have the pastry, so I made a quick dough without butter and oil, to which I added cooked zucchini and smoked speck. What a delight! The savory zucchini and speck pie is prepared in a few minutes with a simple fork, it is perfect as an appetizer, for a party, buffet but also for an aperitif or apericena, if cut into small pieces, great just out of the oven and delicious even cold!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12×8 inch pan
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 18 oz zucchini
- 2 1/2 cups all-purpose flour
- 1/2 cup ricotta
- 3 1/2 oz diced speck
- 1/2 cup grated Parmesan
- 3 eggs
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1 packet instant yeast for savory preparations
- to taste salt
- to taste black pepper
Steps
The savory zucchini and speck pie is very simple and quick to prepare, first pour the oil into the pan and brown the garlic clove. Add the cleaned and diced zucchini, salt them, and let them cook, stirring often, for about ten minutes.
In a bowl, place the flour, grated Parmesan, yeast, salt, black pepper, and mix with a fork. Add the ricotta, eggs, and mix well all the ingredients, the dough will not be very soft, then incorporate the diced speck and the previously cooked zucchini.
Transfer the mixture into a non-stick pan (or slightly greased with a drizzle of oil) and bake the savory zucchini and speck pie in a preheated oven at 350°F for about 35 minutes.
Notes:
The savory zucchini and speck pie can be stored at room temperature for a few hours or in the fridge for 2-3 days. Instead of ricotta, you can use mascarpone or Greek yogurt (in this case, 3 1/2 oz). You can replace the speck with diced cooked ham.
Other savory pie recipes with zucchini HERE
Other rustic pie recipes HERE
