Savory pie with zucchini, ricotta, and speck: a simple and quick savory pie to prepare. Perfect for a different dinner and more.
If you are looking for an idea for a tasty dinner, a delicious appetizer or a light main course, this is the perfect recipe.
The savory pie with zucchini, ricotta, and speck is simple to prepare and full of flavor. It is perfect for any occasion.
The sweetness of the zucchini, the creaminess of the ricotta, and the savory touch of the speck create a mix of flavors that will win you over at the first taste. Make sure to try it.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 365.86 (Kcal)
- Carbohydrates 20.99 (g) of which sugars 0.81 (g)
- Proteins 16.55 (g)
- Fat 23.65 (g) of which saturated 6.06 (g)of which unsaturated 4.23 (g)
- Fibers 1.45 (g)
- Sodium 407.05 (mg)
Indicative values for a portion of 150 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 zucchini (about 200-250 g)
- 200 g ricotta
- 1 roll shortcrust pastry
- 70 g sliced speck
- to taste salt
- to taste extra virgin olive oil
- 2 tablespoons grated parmesan
- 1 egg
Tools
- 1 Pan
- 1 Bowl
- 1 Spoon
- 1 Fork
- 1 Baking tray
How to Prepare the Savory Pie with Zucchini, Ricotta, and Speck
Wash the zucchini, trim it, and cut it into cubes.
Heat a drizzle of extra virgin olive oil in a pan. Add the zucchini and cook over medium-high heat for about 10 minutes until tender but still slightly crunchy. Salt to taste and let cool slightly.
In a bowl, combine the cooked zucchini, ricotta, parmesan, and egg. Mix well with a spoon until you get a homogeneous mixture.
Unroll the shortcrust pastry and place it with its baking paper in a round baking tray (about 9-10 inches in diameter). Prick the bottom with the tines of a fork.
Place the slices of speck on the base of the shortcrust pastry.
Pour the zucchini and ricotta mixture over the speck and level it.
Fold the edges of the shortcrust pastry inward.
Bake in a preheated static oven at 355°F and cook for about 30 minutes, or until the shortcrust pastry is golden and crispy.
Remove from the oven, let cool for a few minutes, then cut the savory pie into slices and serve. It is excellent both hot and warm.
Storage
The savory pie can be stored in the refrigerator, covered with plastic wrap, for 2 days. It can be reheated in the oven or microwave.
FAQ (Questions and Answers)
Can I replace the zucchini?
You can replace the zucchini with other seasonal vegetables like spinach, chard, or grated carrots.
Can I replace the ricotta?
You can use a spreadable cheese.
Can I replace the speck?
If you want a vegetarian version, you can omit the speck or replace it with cooked ham or bacon. For a Mediterranean touch, you can add chopped sun-dried tomatoes.
Can I use puff pastry?
Yes, if you prefer a flakier version.
