Italian Savory Zucchini Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Chilling Time
1 hr
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Total Time
2 hrs
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Servings
6 servings
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Calories
224 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Italian Savory Zucchini Pie
Description
Italian Savory Zucchini Pie uses a pie crust filled with a mixture of sautéed zucchini, zucchini flowers, shallots, and fresh parsley. The vegetables are cooked until golden then blended with eggs, freshly grated Parmesan, whipping cream, and shredded fontal cheese, creating a custard-like filling. The pie crust is rolled out, the filling spooned in the center, and the edges folded partially around the filling before baking at 350°F to a golden finish. The flavor combines tender zucchini with the savory richness of Italian cheeses and aromatic herbs, offering a wholesome and elegant vegetable-focused dish.
When baked, the pie showcases a crisp, golden crust with a soft, flavorful interior. This pie can be served warm or at room temperature, making it versatile for meals or as a side dish. It pairs well with simple salads or can be a standalone vegetarian entrée.
This pie stores well in the refrigerator for several days and can be reheated in the oven to maintain its crispness. It also freezes successfully if wrapped tightly after baking, preserving flavor and texture for up to two months.
Ingredients
- 1 pie crust savory; or your favorite store bought pie pastry
ZUCCHINI FILLING
- 2 teaspoons olive oil
- 2½ cups zucchini sliced; include 2-3 flowers if desired
- 2½ cups zucchini flowers sliced; include 2-3 flowers if desired
- 1 small shallot chopped
- ¼ teaspoon salt or to taste
- 2 dashes black pepper
- 1-2 tablespoon parsley chopped, fresh
- 2 large egg
- ¾ cup Parmesan Cheese freshly grated
- 3 tablespoons whipping cream aka whole cream
- ½ cup fontal cheese shredded; or gruyere
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
- Fontal cheese contributes creaminess; Gruyere or Swiss can be substituted if needed.
- Store tightly wrapped in the refrigerator for 4-5 days; reheat in the oven before serving to restore texture.
- This zucchini pie freezes well; cool completely, wrap tightly in plastic wrap and an airtight bag, and freeze up to two months. Reheat from frozen.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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