Savory Pie with Zucchini, Eggplant, and Cherry Tomatoes – The Quick Dinner Recipe Ready in 5 Minutes:
There are days when dinner approaches menacingly, and the fridge seems to offer you only sad vegetables and a few forgotten leftovers. That’s when this savory pie comes into play: colorful, tasty, and above all, fridge-emptying. It’s perfect for anyone looking for something delicious without having to fire up five burners or perform magic in the kitchen. Great even cold, to take to work or on a trip. A versatile recipe, in short.
I made it for the first time on one of those summer evenings when you don’t feel like cooking but want something good. With the windows open, the scent of eggplants sizzling in the pan, and fresh basil just picked from the pot on the balcony. Dinner became a treat, improvised but perfect. Since then, it’s been one of my “secret weapons” in the kitchen.
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Days
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 126.96 (Kcal)
- Carbohydrates 3.23 (g) of which sugars 2.25 (g)
- Proteins 7.18 (g)
- Fat 9.66 (g) of which saturated 3.12 (g)of which unsaturated 1.87 (g)
- Fibers 0.75 (g)
- Sodium 243.04 (mg)
Indicative values for a portion of 120 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
Seasonal vegetables, eggs, cream, and a roll of puff pastry: just a few ingredients for an irresistible savory pie!
- 1 roll puff pastry (ready-made)
- 5.3 oz zucchini
- 5.3 oz eggplant
- 3.5 oz cherry tomatoes
- 3 eggs
- 0.85 cup cooking cream
- 1.8 oz Parmesan cheese (grated)
- 3.5 oz cooked ham
- 3.5 oz provola cheese (diced)
- 5 leaves basil
- to taste salt
- pinches black pepper
- to taste extra virgin olive oil
- to taste water
Steps
Sauté the vegetables in a pan, mix eggs and cream with the cheeses and ham, assemble everything in the pastry, and bake. Voilà!
1. Sauté the vegetables
Dice zucchini, eggplant, and cherry tomatoes. Sauté in a pan with a drizzle of oil, 2-3 tablespoons of water, a pinch of salt, and a few basil leaves. Cook for about 10-12 minutes, until soft but not mushy.
2. Prepare the filling
In a large bowl, beat the eggs with the cream, Parmesan cheese, a sprinkle of pepper, and diced ham.
3. Assemble
Unroll the puff pastry in a baking dish (better with parchment paper), prick the bottom with a fork. First pour the vegetables, then provola cheese, and finally the creamy mixture. Fold the edges inward.
4. Bake
Sprinkle with a little more Parmesan cheese and bake at 356°F for 30-35 minutes, until golden and fragrant.
Perfect hot, but also warm or cold. Ideal to prepare in advance for picnics, appetizers, or cheerful lunch breaks.
Imagine the aroma of roasted vegetables filling the kitchen… and the first warm bite, while the sunset lights flicker outside.
Also make this savory pie and tell me in the comments how it turned out.
Save it for those nights when you want something good, without complications.
For an extra touch, sprinkle the edges with poppy or sesame seeds before baking.
To impress? Add some pitted black olives or a spoonful of pesto directly into the egg mixture.
Storage
Keep in the fridge in an airtight container for 2-3 days. Also great reheated. Can be frozen, but the pastry will lose some crispiness.
Notes
You can replace the ham with tuna or smoked salmon, provola with scamorza or feta, cream with Greek yogurt.
Vegetarian version? Remove the ham, add more vegetables or some taggiasca olives.
Service
Serve with a fresh mixed salad, or cut into squares as finger food. Bonus: it’s one of the few things even picky kids tend to eat without negotiating.
Savory Pie with Zucchini, Eggplant, and Cherry Tomatoes – The Quick Dinner Recipe Ready in 5 Minutes
FAQ (Frequently Asked Questions)
Do you have any questions before you start cooking? Here are the most common questions about this recipe.
Can I use other vegetables?
Yes! Try with bell peppers, spinach, onions, broccoli… anything that languishes sadly in the fridge drawer.
Does the puff pastry need to be pre-cooked?
No, just prick it with a fork before filling it. That way it won’t puff up like a misunderstood diva.
Can I substitute the cream?
Sure: use Greek yogurt, ricotta, or even milk with a tablespoon of flour to bind.
Is it good the next day?
Absolutely yes. In fact, it often tastes even better. Perfect for taking to the office or eating in front of the TV series you’re watching for the fourth time.
Can I freeze it?
Yes, but better when cooked. The pastry will lose some crispiness, but the dinner’s dignity will be preserved.
Is it suitable for children?
If they’re not on a vegetable strike, yes. You can also slightly blend the vegetables to hide them better. Ninja parent tricks.
