Go Back
–+ servings
Zucchini pie with a slice cut.
Print Recipe
5 from 16 votes

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 minutes
Cook Time30 minutes
Chilling Time1 hour
Total Time2 hours
Course: Appetizer, Main Dish
Cuisine: Italian
Servings: 6 servings
Calories: 224kcal
Author: Rosemary Molloy

Ingredients

  • 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)
US Customary - Metric

Instructions

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

    What is the best cheese to use?

    I like to use a creamy Italian cheese such as Fontal or Galbani but you could also substitute with Gruyere or even Swiss.

    How to Store Zucchini Pie

    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

    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