The Savory Zucchini and Pancetta Pie: the rustic solution for dinner.
Looking for an idea for weekend dinner that isn’t the usual pizza?
This savory zucchini and pancetta pie was born exactly for that reason: from the desire to bring something different, tasty and incredibly flavorful to the table without spending hours in the kitchen.
It’s one of those dinner-saving recipes that, once tried, becomes a family favorite because it combines convenience with the goodness of simple ingredients.
In this version I propose a clever shortcut: I used a ready-made rectangular pizza dough base.
Why this choice? I love the more rustic texture and the lightness that a leavened dough gives compared to puff pastry.
If, however, you prefer tradition and homemade, you can easily prepare pizza dough following my trusted recipe: the result will be even softer and more genuine.
Some people often ask me: “Can I use puff pastry?”.
Certainly! If you prefer a flakier and crunchier texture, puff pastry is an excellent alternative.
I use it less often because I prefer options with less fat, but the mix of zucchini and pancetta is so well balanced that it goes wonderfully with any base you choose.
The secret of this rustic pie’s success lies in the contrast of flavors.
The zucchinis, sweet and delicate, meet the strong character of smoked (or sweet) pancetta, depending on your taste.
It’s a classic Mediterranean pairing that never gets old and is sure to impress even if you have unexpected guests for dinner. You can serve it hot, straight from the oven, or warm as an appetizer during a friendly aperitif.
If you’re looking for an even faster idea and love the crispiness of puff pastry, don’t miss my latest creation: the Rustic onion puff tart, a flavor bomb ready in minutes!
Whatever you choose, remember: imagination is the main ingredient in the kitchen. Make this savory pie, bring it to the table and you’ll see… it will be a guaranteed success!
Approx. 746 kcal per person
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Savory Zucchini and Pancetta Pie
- 1 sheet Ready-made pizza dough sheet
- 5 Medium zucchinis (about 1.1 lb / 500 g)
- 7 oz Pancetta (cured pork belly), sliced into strips
- to taste Salt
- to taste Black pepper
- 2 tbsp Extra virgin olive oil (EVOO)
- 2 Medium eggs
- 1/2 cup Grated Parmesan (about 50 g / 1.8 oz)
- 3 tbsp + 1 tsp Milk (about 50 ml)
- 3.5 oz Sharp provolone, diced
- 1.4 oz Mozzarella, torn into pieces (about 40 g)
Tools
- 1 Baking pan
Preparation of the Savory Zucchini and Pancetta Pie
In a non-stick skillet, add the extra virgin olive oil. Wash and dice the zucchinis, then add them to the hot pan, season with salt and pepper and cook them almost through, but they should not be too soft. Set the zucchinis aside. In another skillet, add the pancetta cut into not-too-long strips and cook until lightly browned.
In a bowl, beat the eggs, then add the cooked zucchinis, the browned pancetta, the milk, the Parmesan and finally the provolone cut into cubes, mixing everything well. Place the pizza dough on a round baking pan about 10 1/4 inches (26 cm) in diameter, leaving a little dough hanging over the edges. Grease and flour the pan if necessary, or use parchment paper — adjust based on the type of pan you are using. Pour the mixture onto the pizza base, spreading it evenly over the dough and create a rim with the excess dough.
Crumble the mozzarella on top and bake in a preheated oven at 464°F (240°C) for about 20 minutes, checking doneness.
“After the savory, in the mood for something sweet? Try my Apple and chocolate puff pastry parcels, ready in no time!”.
