zucchini pie, just baked on parchment paper
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5 from 1 vote

Italian Savory Zucchini Pie

This delicious Savory Zucchini Pie is the perfect Summer Tart to make for dinner, lunch or even an appetizer.
Prep Time30 mins
Cook Time30 mins
Chilling Time1 hr
Total Time2 hrs
Course: Appetizer, Main Dish
Cuisine: Italian
Servings: 6 servings
Calories: 224kcal
Author: Rosemary Molloy


  • 1 Savory Pie Crust


  • 2 teaspoons olive oil
  • 2 1/2 cups sliced zucchini (include 2-3 flowers if desired) (400 grams)
  • 1 small shallot chopped
  • 1/4 teaspoon salt (or to taste)
  • 2 dashes pepper
  • 1-2 tablespoon chopped fresh parsley
  • 2 eggs
  • 3/4 cup freshly grated parmesan cheese (divided) (75 grams)
  • 3 tablespoons whole / whipping cream
  • 1/2 cup fontal cheese shredded (or gruyere) (50 grams)



  • 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, 1/8 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.


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