Today I made a savory pie with zucchini blossoms for dinner.
The pie is made with just flowers and no shortcrust or puff pastry base, with a delicious filling of potatoes and smoked salmon inside.
An alternative to the usual stuffed or battered flowers, a simple, creative, and flavorful recipe.
The savory pie with zucchini blossoms is easy to prepare, perfect for this time when zucchini blossoms are abundant, and ideal for a light dinner.
Great also to serve in small portions as a fish appetizer alongside other hot or cold delicacies.
It can be enjoyed both hot and cold, so you can take it with you for your lunch break at work.
If you’re looking for delicious recipes with zucchini flowers and zucchini, just take a look at the links below.
- Portions: 4
- Cuisine: Italian
Ingredients
- 30 zucchini blossoms
- 1.1 lbs peeled potatoes
- 7 oz smoked salmon
- to taste salt
- to taste breadcrumbs
- to taste butter
- to taste extra virgin olive oil
Tools
- Baking Pan
- Potato Masher
Steps
Clean the zucchini blossoms by removing the stem and pistil, open them and wash them under running water.
Peel the potatoes and put them in a pot with water on the stove to cook them.
When the potatoes are cooked, mash them with a potato masher.
Season the potatoes with salt and pepper.
Cut the smoked salmon into small pieces and add it to the potatoes.
Mash and mix with the potatoes using a fork.
Butter a 9.5-inch pan and dust with breadcrumbs.
Start covering the base of the pan with zucchini flowers.
Do the same with the circumference.
Pour the filling inside and spread it over the entire base.
Cover with the remaining flowers, closing the edges as well.
Sprinkle with breadcrumbs and drizzle with extra virgin olive oil.
Bake at 392°F for about 20/25 minutes.
In the savory pie with zucchini blossoms, you can replace the salmon with 5.6 oz of drained tuna if you prefer it over salmon, or make it a second time and choose how you like it best!
