Italian Savory Zucchini Pie

Name: Italian Savory Zucchini Pie
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: 6 servings
Ingredients: 1 Savory Pie Crust (or your favorite store bought pie pastry); 2 teaspoons olive oil; 2½ cups sliced zucchini (include 2-3 flowers if desired); 1 small shallot chopped; ¼ teaspoon salt (or to taste); 2 dashes pepper; 1-2 tablespoon chopped fresh parsley; 2 large eggs; ¾ cup freshly grated Parmesan cheese; 3 tablespoons whole / whipping cream; ½ cup fontal cheese shredded (or gruyere)

User Reviews

5.0

39 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Chilling Time
1 hr
Total Time
2 hrs
Servings
6 servings
Calories
224 kcal
Course
Main Course, Appetizer
Cuisine
Italian

Italian Savory Zucchini Pie

Gianna Palmer

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This delicious Savory Zucchini Pie is the perfect Summer Tart to make for dinner, lunch or even an appetizer.

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Ingredients

Servings

1 Savory Pie Crust (or your favorite store bought pie pastry)

ZUCCHINI FILLING

2 teaspoons olive oil
2½ cups sliced zucchini (include 2-3 flowers if desired)
1 small shallot chopped
¼ teaspoon salt (or to taste)
2 dashes pepper
1-2 tablespoon chopped fresh parsley
2 large eggs
¾ cup freshly grated Parmesan cheese
3 tablespoons whole / whipping cream
½ cup fontal cheese shredded (or gruyere)

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Instructions

Make the Savory Pie* as per directions.

ZUCCHINI FILLING

While the dough is chilling, make the filling. In a medium frying pan, add the olive oil, sliced zucchini and shallot and sprinkle with salt, pepper and fresh chopped parsley. Sautee stirring often until golden. Let cool to warm.
Pre-heat oven to 350F (180C). Line a medium/large cookie sheet with parchment paper.
In a medium/large bowl beat with a fork the eggs, parmesan and cream, then fold in the zucchini mixture and fontal cheese.
Roll the dough into an approximate 11-12 inch (30-32 cm) circle, ⅛ inch thick. Place on a parchment paper lined large cooke sheet, then spoon the mixture into the middle of the dough, and fold the dough up and around the filling (don't cover completely). Brush the dough with a little milk. Bake for approximately 30-40 minutes or until golden baked. Enjoy!

*This recipe uses half the recipe, the remaining dough can be frozen, wrap well.

Notes

I like to use a creamy Italian cheese such as Fontal or Galbani but you could also substitute with Gruyere or even Swiss.
The baked zucchini pie should be wrapped tightly and stored in the fridge, it will keep for up to 4-5 days, reheat in the oven before serving.
It’s best to freeze the pie when it has been baked, let the zucchini pie cool completely then wrap tightly in plastic wrap and place in an airtight freezer bag. It can be frozen for up to two months. The pie can be reheated when frozen.

Nutrition Information

Show Details

Calories 224kcal (11%) Carbohydrates 3g (1%) Protein 11g (22%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 85mg (28%) Sodium 266mg (11%) Potassium 189mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 550IU (11%) Vitamin C 10.5mg (12%) Calcium 281mg (28%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 224 kcal

% Daily Value*

Calories	224kcal	11%
Carbohydrates	3g	1%
Protein	11g	22%
Fat	12g	18%
Saturated Fat	7g	35%
Cholesterol	85mg	28%
Sodium	266mg	11%
Potassium	189mg	4%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	550IU	11%
Vitamin C	10.5mg	12%
Calcium	281mg	28%
Iron	0.7mg	4%