A few days ago, with a nearly empty fridge, I prepared a main course for lunch with what I had available, and I have to say, not only did we enjoy it immensely, but it was also really easy and quick to make! That’s why I’m sharing it with you! The quick execution of this potato and zucchini pie depends on the fact that the vegetables are placed raw in the baking dish, simply by grating them, making it a perfect solution for those pressed for time or hosting unexpected dinner guests. I then created two layers by adding some good Sicilian cheese and plenty of Parmesan, but if you wish, you can customize the dish by adding cooked ham or salami, or by replacing the zucchinis with other vegetables of your choice! I served it with a fennel and cherry tomato salad, but you could also cut it into small squares for ideal finger foods or appetizers to serve with drinks. In short, a simple dish with enormous potential! Try it and let me know what you think.
If savory pies are your passion, here are some other ideas you can draw inspiration from:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 20 Minutes
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients:
- 3 potatoes (medium)
- 2 white zucchinis
- 3/4 cup rice flour
- 2 eggs
- 2 oz Ragusano cheese (or another string cheese of your choice)
- 1.75 oz grated Parmesan cheese
- 3 tbsp breadcrumbs
- 1 tsp chives (dried)
- A few leaves mint
- 1 tsp sweet paprika
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
- 4 Bowls
- 1 Grater
- 1 Dish towel
- 1 Ladle
- 1 Baking dish
- 1 Spoon
Steps:
Start by washing and peeling the potatoes, trim the zucchinis as well, then grate the vegetables with a large-hole grater into two separate bowls. Add a pinch of salt to each bowl and let them rest for 20 minutes so that the potatoes release their starch and the zucchinis release their water (fig. 1).
After this time, squeeze the vegetables well using a clean dish towel, preferably one not treated with fabric softeners or similar products (fig. 2). Transfer them one by one into a large bowl. Salt and pepper to taste (fig. 3).
Add the eggs, chives, and paprika and mix with a wooden spoon (fig. 4). Finally, add the sifted rice flour and mix everything together (fig. 5).
Spread half of the mixture in a 11×7 inch (28×18 cm) baking dish previously greased and flavor with a few mint leaves (fig. 6). Enrich your potato and zucchini pie with cheese slices and half of the grated Parmesan (fig. 7).
Create a second layer of vegetables and repeat the process, using up the ingredients. Finish with the breadcrumbs, preferably coarser like homemade, a drizzle of oil, and bake at 400°F (200°C) for about 35 minutes (fig. 8).
If the surface darkens too much, cover it with a sheet of baking paper for the last few minutes. Turn off the oven, remove the pie and let it cool before slicing.
And voilà… your potato and zucchini pie is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 Once cooled, you can store the potato and zucchini pie in the fridge in suitable refrigeration containers for up to 3-4 days.
Tips, Notes, Variations, and Suggestions
🟣 You can vary the potato and zucchini pie as you like, for example, by adding slices of cooked ham or salami in the middle layer, or pitted olives, or by replacing the zucchinis with other seasonal vegetables like pumpkin or carrots. These are all variations worth trying!
