The quick zucchini pie without puff pastry is one of those dishes that seems like it came out of a country tavern, but in reality, it is prepared in a few minutes with what you have in the fridge. A truly delicious zucchini, ham, and cheese pie.
Compared to classic savory pies, here you save not only time but also fats and calories as it is free from puff pastry. However, thanks to a mix of breadcrumbs and grated Parmesan, it creates a tasty, golden, and crispy crust.
Ideal for those who have little time or desire but still want to serve something tasty.
The zucchinis are used raw, another step that saves time. Moreover, in this way, they better retain their consistency and nutritional values.
It is perfect to be prepared in advance and served as a quick dinner, to be served in cubes for an appetizer or buffet, or to take on a trip or to work.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for the quick zucchini pie
- 3 large zucchinis
- 1.4 oz grated Parmesan cheese
- 1 oz breadcrumbs
- 1 pinch fine salt
- 1.8 oz cooked ham
- 3.5 oz brie
- 3 tablespoons extra virgin olive oil
- 1 teaspoon thyme
Tools
- 1 Bowl
- 1 Mandoline
- 1 Baking Pan
- 2 Spoons
- Parchment Paper
Steps for preparing the quick zucchini pie
For a perfect preparation, WATCH THE VIDEO RECIPE
Start by cutting the ends off the zucchinis and washing them thoroughly under running water. Then slice them not too thick with a mandoline.
Place them in a bowl and season with 2 tablespoons of extra virgin olive oil, the breadcrumbs, Parmesan, fine salt, and thyme. Mix everything together
Line a 9.5 in round baking pan with parchment paper, and cover it in a spiral with the breaded zucchini slices.
Fill with brie or another cheese of your choice, such as mozzarella or scamorza, cut into pieces, and the slices of cooked ham.
Press lightly and cover with the remaining zucchinis
A splash of extra virgin olive oil, about a tablespoon more or less, and bake at 356°F (180°C) for 30 minutes in a static oven, until golden. In an air fryer oven, 20 minutes at 356°F (180°C)
The pie is now ready to be served…
Enjoy your taste test from Barbara!
Tips and storage
To make it even fresher, you can add mint leaves
Use fresh and organic zucchinis.
The quick zucchini pie can be stored in the fridge for two to three days wrapped in plastic wrap or closed in an airtight container. Before serving, I recommend heating it for a few minutes in the oven at 320°F (160°C).
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FAQ (Questions and Answers)
Can I make it gluten-free?
Yes, use cornmeal instead of breadcrumbs
How can I make it vegetarian?
Omit the cooked ham and add tomatoes, or spinach and chard instead
How can I make it more protein-rich?
Add two eggs to the mixture.
