RUSTIC SAUSAGE and ZUCCHINI PIE with a light butter-free pastry, an easy and quick dinner idea, also perfect as an appetizer; can be cooked in a pan, in the oven or in an air fryer.
I’ll tell you the truth: I had some zucchini to use and a roll of pastry in the fridge… I added a bit of sausage and this rustic sausage and zucchini pie came out — simple and quick — it saved dinner without stress 😄
This rustic sausage and zucchini pie made without store-bought puff pastry is one of those recipes that always work: easy to prepare, tasty and perfect when you want to put something good on the table without complicating your life. The handmade pastry stays crispy outside while the filling is soft and flavorful.
If you are looking for a savory pie that’s quick and easy, this is a clever solution: you can bake it in the oven, cook it in a pan or even use an air fryer, adapting to the time you have. Delicious hot or cold, it’s also great as a tasty appetizer or for a buffet.
Join me in the kitchen today for this rustic sausage and zucchini pie.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop, Oven, Air fryer
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 3/4 cups flour (weak/pastry flour, the kind you usually use)
- 1/2 cup water
- 1 tsp salt
- 2 2/3 tbsp extra virgin olive oil
- 2 1/2 cups zucchini
- 3 sausages
- 5.3 oz provola cheese
- 2 tbsp vegetable oil
Steps
Slice the zucchini into thin rounds and cook them in a pan with a drizzle of oil. Crumble the sausages and cook them in a pan with oil.
Put the flour in the food processor, add water, oil and salt, knead well, divide the dough into two portions, roll out one sheet and place it in a large pan.
Fill with the zucchini, the sausages and the provola cut into pieces, then close with the other sheet and seal the edges. Cook for about 15–20 minutes, turning it, adding oil if needed.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
RUSTIC SAUSAGE and ZUCCHINI PIE
Useful tips:
Cook the sausage first for a more intense flavor
Slice the zucchini thinly for even cooking
Prick the base to prevent it from puffing up
Use little water with the zucchini so the pastry doesn’t get soggy
Let it cool slightly before cutting
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FAQ RUSTIC SAUSAGE and ZUCCHINI PIE
Can I use other vegetables?
Yes, eggplant or peppers are fine too.
Can it be made with puff pastry?
Absolutely yes, you can use puff pastry.
Is oven or pan better?
Oven for more crispiness, pan for speed.
Can I prepare the rustic sausage and zucchini pie in advance?
Yes, it’s great even cold.
How long does it last?
2 days in the fridge, well covered.
