Zucchini pie is a simple, quick and friendly meal idea. It does take some time to cook, but the preparation is ready in a few minutes, and it promises a light and tasty dinner ideal for the days of the week. In addition, you can personalize your pie recipe by adding different ingredients, such as goat cheese, smoked bacon, tuna or tomatoes. And if you’ve decided to prepare it for a meal with friends, why not make a squash pie with homemade dough?
It goes without saying that this dish is ideal for all occasions and it is probably for this reason that it appears in our list of favorite recipes. Here are two variations of the zucchini pie that you can try without delay.
We start with a first recipe that will allow you to discover how to make a cheese zucchini pie. Zucchini goes well with various cheeses, such as goat cheese, ricotta, but also feta. You can choose each of these cheeses or one of its many variations, or even mix the cheeses to achieve an even richer taste. With the recipe below, all possibilities are allowed.
Ingredients for making a zucchini pie
- 300 g puff pastry
- 3 young zucchini
- 200 g fresh cheese
- 1 tablespoon of flour
- 3 eggs
- 1 onion
- 1 teaspoon spice mix (optional)
- 2 tbsp oil
- 1 onion
- black pepper
Once all your ingredients are gathered, you can start preparing your pie. For this, grate the zucchini with their skin on a coarse grater. This saves time, and at the same time you preserve the vitamins that are in the skin of the courgette. Be careful, if you don’t peel the vegetables, it goes without saying that you should wash them thoroughly before eating them. Grate cheese and mince and onion finely. If you want to personalize or enrich the recipe, you can also add diced smoked bacon.
Mix zucchini, cheese, bacon bits (if using), beaten egg, flour and onion in a suitable bowl. Add spices to taste and stir. The filling for your pie is ready.
You can also shape the pie into a rectangular dish
Roll out the puff pastry. Grease a pie tin or a round dish with butter and cover the bottom and sides with the puff pastry. To reduce the fat, you can skip this step and use parchment paper in the bottom of the dish.
Place the zucchini mixture on top. Bake them in a preheated oven at 200ºC until the pie is golden brown. Let cool slightly to cut easier. Serve with seasonal salad.
Recipe for squash and tomato pie
Our second recipe for squash pie also shows you how to prepare a delicious dough for your dish. But if you don’t have time, you can simply use ready-made pasta.
- For the dough
1/2 teaspoon oatmeal
- 1 cup whole wheat flour
- 1 teaspoon of salt
- 1 teaspoon baking powder
- 1/4 cup olive oil
- 1/3 cup water
- 4 cups thinly sliced loin
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 crushed garlic clove
- cheese (optional)
- olive oil oil
- 1 beaten egg
- 2 tablespoons fresh milk
- salt and pepper to taste
Preheat the oven to 180 degrees.
Spread the oats and seeds on a baking sheet and toast them in the oven for 8 minutes. Transfer to the bowl of a food processor and add the knife attachment. Add flour, baking powder, salt and pepper and blend until the oats are finely ground. In a bowl, whisk water and olive oil together. Add the dry ingredients and form a dough.
Roll out the dough on a lightly floured surface. Transfer to the tart pan. Press the dough evenly, making sure it fits snugly around the sides of the pan. Cut off the excess dough. Cover with cling film or a damp tea towel and refrigerate for 30 minutes.
Cut the tomatoes in half and toss them in the olive oil. Mix cheese (if added), spices and garlic. Separate 1/3 of the cheese mixture and sprinkle it over the base of the cooled dough. Place the zucchini slices in a single layer on top, covering the cheese. Season to taste with salt and pepper. Sprinkle another third of the cheese and spice mixture on top and add another layer of zucchini. Arrange the tomatoes on top of the second row of zucchini. Stir in egg and milk. Pour the mixture evenly over the tomatoes and let it absorb well into the pie. Cover with the last third of the cheese.
Bake the pie for 35-40 minutes. Let cool for 10 minutes before cutting.
And for your next recipe, why not try a sweet pie?