Italian Savory Zucchini Pie
This delicious Savory Zucchini Pie is the perfect Summer Tart to make for dinner, lunch or even an appetizer. A tasty way to use up an overload of zucchini from the garden or even purchased from the supermarket.
A couple of months ago I shared a recipe for Savory Dough, it makes enough for a two pie crust, so I decided to use one of them for this Rustic Zucchini Pie. Although if you want to make it even quicker you can use your favorite store bought pie pastry.
This is the perfect savory pie to make when you have an overload of zucchini in the garden, or just pick some up at the farmer’s market or grocery store.
If you have your own garden throw in a few Zucchini Flowers too, just like I did. While you are at it, those Zucchini Flowers make the most amazing appetizer or side dish idea.
How to make Savory Dough
- In a large bowl or bowl of a food processor whisk together the flour and salt, then add the olive oil, stir with a fork or pulse to combine to form coarse crumbs.
- Slowly add the cold water and continue stirring or pulsing until dough comes together.
- Move the dough to a lightly floured flat surface and knead until smooth. Wrap the dough in plastic and refrigerate one hour before using.
This Savory dough recipe makes enough for a 2 pie crust, so any left over dough can be frozen. Wrap well in plastic and freeze in an airtight freezer bag. Dough will last up to six months.
How to make the Zucchini Filling
- In a medium frying pan with a little oil, cook the sliced zucchini & flowers (if you add them), shallot and spices until golden.
- In a medium bowl beat together the egg, parmesan cheese and cream.
- Stir in the shredded cheese and sauteed zucchini.
- Roll out your dough spoon the filling in the middle and bring the dough over to cover the filling, but do not cover completely.
More Zucchini Recipes:
So in the middle of Summer and you are looking at the zucchini that is taking over your garden and your kitchen, I hope you give this delicious Zucchini Pie a try and let me know how you like it. Buon Appetito!
Italian Savory Zucchini Pie
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)
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!
Made this so many times, however, always crustless. It is so good. Have occasionally used what I have on hand (onion for shallot, TJ Unexpected Cheddar for Fontal), always delicious. Recommended your website to many friends who all love it as much as I do. Thanks for many years of great recipes.
Hi Joni, thanks so much, glad you like it a great way of making it. Thank you for sharing with your friends. Take care!
Growing zucchini on my garden this year this sounds just perfect with a salad
Love savory dough with it
Hi Patricia, thanks, I hope you enjoy it. Take care!
Should egg white be brushed on the bottom of the crust before adding the filling to prevent A soggy bottom? Should it be baked on the bottom rack in a glass pie dish?
Thanks
Hi Julia, you could brush egg white that does help with a soggy bottom, I always bake in the middle rack, and if you want you can use a glass dish but you don’t have to, I put it on a baking sheet. Let me know how it goes.
Can you use pizza dough instead of pie crust for the zucchini pie??
Hi Rosemary, yes you could, that would be very good I think. Take care!
Absolutely delightful!
Hi Wynona, thanks so much, so glad you enjoyed it. Take care!
This Italian Savory Zucchini Pie looks amazing and I can’t wait to prepare and serve it. I do have one question. What makes the pie crust savory? There is nothing added seasoning wise other than the olive oil. Would prepared pie crust work as well? Thank you!
Hi Linda, sometimes sugar is added to the dough or made with butter to sweeten it up. But you can use a pie crust you like and prefer if you want. I hope you enjoy it. Take care and have a great weekend!
The grated parmesan says to be divided but can find no details on how to use it. Please explain.
Hi Dayle, sorry about that it shouldn’t be divided. It has been corrected. Thanks again, take care!
Excellent recipe. I needed to make some substitutions but the finished product looked just like the picture and was delicious. My family loved it!
Hi Vince, thanks so much, so glad your family enjoyed it. Have a great weekend.
Where does the Fontal go?
Hi Kate, sorry about that, in the large bowl fold it in with the zucchini mixture. I corrected it, thanks.