If you’re looking for an easy, quick, tasty and complete dish, then this recipe is for you. It’s part of the famous dinner saver recipes; with a zucchini pie, you solve the problem of preparing many dishes. Accompanied by some cold cuts or a nice mixed salad, dinner is ready!
With puff pastry, we can really get creative in the kitchen by combining always different ingredients to achieve excellent results.
In the winter season, pale zucchinis are suitable, while in summer, the Albenga trombetta zucchinis are recommended, truly exceptional and less watery.
I recommend whole wheat puff pastry, as the flour is less refined. You can also prepare it at home; I tried once, substituting butter with oil, but honestly, the result is not the same. There are very good ones on the market; it’s essential to always read the ingredients.
I only use the oil-based one in some recipes, such as in the vegetable roll, which is also very good and complete.
Let’s now see together the steps for preparing the pie
- Difficulty: Easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 round puff pastry
- 5 pale zucchinis
- 2 eggs
- 3/4 cup grated Parmesan cheese
- to taste salt
- to taste extra virgin olive oil
- 1 mozzarella
Tools
- 1 Frying pan
- 1 Baking pan
- 1 Parchment paper
- 1 Knife
Steps
Start by cleaning the zucchinis, removing the top and slicing them into rounds about 1/16 inch thick. Grease a pan and heat it. Add the zucchinis and cook them with the lid on until they are 3/4 done, turning them occasionally.
In the meantime, lay the puff pastry on our baking tray previously lined with parchment paper.
Once the zucchinis are cooked, let them cool. Then separately, in a bowl, beat the eggs with a whisk and add first the grated Parmesan cheese, then the salt, and finally the mozzarella cut into small pieces.
At this point, we can combine the zucchinis and mix everything gently, so as to leave the zucchinis whole.
Finally, bake at 356°F for about 30 minutes in a static oven, while at 338°F for 20 minutes in air fryer mode, and serve warm.
Storage and Notes
The zucchini pie can be stored in the fridge for two days. Always serve warm.
The zucchini pie can be stored in the fridge for two days. Always serve warm.
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