Ligurian pie with zucchini. Today I present you a recipe from my region that I regularly prepare for everyday family lunches: With my mom’s secrets.
I decided to prepare it at the request of my sister, who came from Milan to visit me, and nostalgically asked, “Will you make the pie that mom used to make?”. So I took out my notebook, where I kept all the recipes she made, cooked it with love and now I’ve decided to share it with you.
This is my mom’s version, typical of the Eastern Liguria area, towards La Spezia.
An easy, genuine, and tasty savory pie that is made with just a few simple ingredients. The peculiarity of this recipe lies in the crust: the filling is enclosed by very thin layers of dough, rolled by hand until they become almost transparent veils that, once in the oven, create a crunchy and light crust.
You can choose the traditional oven cooking or the modern air fryer, which makes the crust even crispier.
Unlike other variations, in my family’s tradition, we don’t add rice. Also, if you can’t find trumpet zucchini, feel free to use the classic Genoese zucchini or dark ones. A great tip is to replace the traditional onion with a fresh leek sliced thinly: its gentle flavor enhances the zucchini without overpowering them.
First, look for beautiful fresh zucchini, they are the stars. Then, as my mom did and as I still do today, be generous (but sparing in balancing them) with the pepper, nutmeg, and especially the marjoram.
But the real special touch is in the cheese: we use Parmesan, but we always add a bit of Pecorino. This small addition gives a flavor and character to the filling that you can’t imagine!
For the crust, you can use the classic homemade “pasta matta” with all-purpose flour or, as I do for a more rustic result, with Type 2 flour. If you have little time, you can easily replace it with a roll of shortcrust pastry or puff pastry.
For the filling, ideally use prescinseua, but excellent results are also obtained with ricotta or stracchino, depending on the creaminess you prefer.
This is my heartfelt version, prepared for generations.
Every time I bring it to the table, it’s a success! For the normal “pasta matta” here is the recipe https://blog.giallozafferano.it/gustoamoreefantasie/pasta-matta/
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Stovetop, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 308.34 (Kcal)
- Carbohydrates 26.94 (g) of which sugars 1.30 (g)
- Proteins 15.65 (g)
- Fat 16.69 (g) of which saturated 6.85 (g)of which unsaturated 3.29 (g)
- Fibers 2.40 (g)
- Sodium 994.36 (mg)
Indicative values for a portion of 165 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
Ligurian Pie with Zucchini
- 1 1/3 cups all-purpose flour (you can use 00 or Type 2 for a more rustic touch)
- 1/3 cup water
- 1 tablespoon extra virgin olive oil
- 1 pinch salt
- 4 zucchini (Genoese, dark or trumpet)
- 2 leeks (1/2 thinly sliced)
- 1 cup ricotta (or Prescinseua or Stracchino for creaminess)
- 3 eggs (medium or 2 large)
- 1/3 cup Parmesan
- 1 tablespoon Pecorino (generous for character!)
- to taste extra virgin olive oil
- to taste marjoram
- thyme
- salt (be cautious if you add Pecorino)
- nutmeg (to taste)
- 1 pinch pepper
Tools
- Pan
- Air Fryers
- Pastry Board
- Rolling Pin
- Baking Dish
Steps
Ligurian Pie with Zucchini
Work the flour with water, oil, and salt. You can choose between the classic all-purpose flour or, for a more rustic touch, Type 2 flour.
If you choose Type 2 flour, remember to add an extra tablespoon of water to the dough to compensate for the greater absorption capacity of the less refined flour.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
In the meantime.
Thinly slice the leek and let it soften in a pan with a drizzle of oil.
Add the zucchini, cut into very thin rounds (or grated with a wide-hole grater) and sauté briefly: they should remain firm.
In a large bowl, combine the zucchini and leek (let them cool slightly), then add the prescinseua (or the ricotta or stracchino, depending on what you’ve chosen).
Add the eggs, the mix of Parmesan and Pecorino, and finally all the fresh aromatic herbs: generous marjoram, thyme, nutmeg, and pepper.
Divide the dough into several parts. Roll out the base, pour the filling, and cover with other very thin layers of dough, brushing each layer with a drizzle of oil.
Bake at 375-400°F until the surface is golden.
If you prefer using the air fryer instead of the traditional oven, follow these small tips:
Use a pan that fits comfortably in the basket (usually aluminum or silicone, or line the basket with perforated parchment paper).
Bake at 360°F for about 20-25 minutes.
Halfway through cooking (after about 12-15 minutes), brush the surface with a thin layer of oil or oil-water emulsion: the thin layers of “pasta matta” (especially if you’ve used Type 2 flour) will become golden and super crispy.
Since every air fryer is different, check the cooking in the last 5 minutes: when the crust is well browned and firm, the pie is ready!
The pie should be beautifully golden and crispy.
Even if the scent of marjoram will be irresistible, wait before tasting it. Let it cool or, even better, rest for a while. This allows the filling to set perfectly and the flavors to blend, making each slice a true masterpiece.
Enjoy your meal.
Tips
If you prefer Type 2 Flour for a more rustic flavor, don’t forget the extra tablespoon of water in the dough to keep it elastic.
Slice it very thinly and let it soften gently; it will provide a superior sweetness compared to onion, pairing wonderfully with the ricotta.
Don’t be afraid to go bold with the Pecorino (Sardinian or Tuscan); it’s what gives that flavor kick that balances the sweetness of the zucchini.
Be generous with the marjoram and don’t forget a pinch of nutmeg; these are the scents that immediately bring back childhood memories.
For a surface as inviting as in your photo, brush well with EVO oil. If using an air fryer, make a small “refresh” of oil halfway through cooking.
The zucchini pie is much better warm or at room temperature because the ricotta has time to stabilize and the aromas are released at their best.
The zucchini pie is much better warm or at room temperature because the ricotta has time to stabilize and the aromas are released at their best.
Storage
If you plan to finish it within the day (or if it’s not too hot at home), you can simply leave it covered with a clean cloth or under a glass dome. This is the best way to prevent the “pasta matta” from softening too much.
In the refrigerator
Store it in an airtight container or wrap it well in plastic wrap once it is completely cool.
Duration: It keeps perfectly for 2-3 days.
The trick to make it good again: Don’t eat it cold from the fridge! Heat it for 3-5 minutes in the oven at 360°F or in the air fryer. This “blast of heat” will make the crust crispy again and release the aroma of marjoram and Pecorino once more.
Yes, you can also freeze it:
In slices: The best advice is to freeze it already sliced, separated by parchment paper, so you can defrost only what you need.
Defrosting: Put it directly in the oven or air fryer without defrosting beforehand, so it will maintain a better texture.
Notes and Curiosities
Pine Nuts: A classic of Ligurian cuisine. Adding a handful to the filling gives a sweet note and a crunchy texture that pairs perfectly with the ricotta.
For a more pronounced flavor
Pancetta or Guanciale: If it doesn’t need to be vegetarian, sautéing pancetta cubes with the leek adds a smoky note that enhances the Pecorino.
Pancetta or Guanciale: If it doesn’t need to be vegetarian, sautéing pancetta cubes with the leek adds a smoky note that enhances the Pecorino.
For other recipes and tips
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