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Cheesy Zucchini Skillet Pie: the perfect savory recipe for summer

Total time: 55 Min
Difficulty: Low
Serves: 8 people
By Cookist

The cheesy zucchini skillet pie is a savory pie that is made in a few steps and without using the oven. It is a delicious recipe in which a crispy shell of dough contains a tasty, stringy filling based on zucchini, parmesan cheese and cheese. Cook this pie in a non-stick pan, a quick and perfect solution for the hottest days.

You can serve this cheesy zucchini skillet pie as a main dish for a buffet dinner or for lunch. Use your favorite kind of cheese, we used sweet provolone, but you can add any stringy cheese such as scamorza, or provola. For a richer recipe, you can also stir in the filling dried tomatoes or olives.


You can also bake your pie in the oven at 180°C/350°F for about 30 minutes, or until golden brown.

You can also replace the dough with a brisée, a savory shortcrust pastry or a store-bought pastry.

For an meatier recipe, you can add cubed ham.

You can also replace the zucchini with other seasonal vegetables, such as eggplants, peppers and spinach, by cooking them quickly in a pan with a drizzle of extra virgin olive oil, and some aromatic herbs.

How to store Cheesy Zucchini Pie

The cheesy zucchini skillet pie can be stored in the refrigerator, inside a special airtight container, for about 1-2 days. At the time of eating, just reheat it in the pan for a few minutes, just long enough for the cheese to melt.

for the dough
Flour type 0
170 g
80 ml
Extra virgin olive oil
30 g
Fine salt
a pinch
instant yeast for savory cakes
1/2 tsp
for the filling
130 g
Grated parmesan cheese
40 g
Fine salt
a pinch
Extra virgin olive oil
Fresh mint

How to make Cheesy Zucchini Skillet Pie

Collect the flour mixed with the instant yeast in a bowl. Add the salt, water and the extra virgin olive oil, then mix well.

Knead briefly, form a ball and place it in a bowl for 15-20 minutes.

Wash, trim the zucchini and grate them, collecting them in a large dish.

Add a drizzle of extra virgin olive oil, a pinch of salt and the grated cheese to the zucchini, then mix.

Cut the dough in half to get a slightly larger portion. Then roll out the latter with a rolling pin.

Place the pastry disc on the lightly greased bottom of a non-stick pan; spread over the zucchini and level well.

Cover the zucchini with a generous layer of grated provolone cheese, roll out the second portion of dough and use it to close the cake.

Fold the excess edges inwards and seal them with the tines of a fork. Then cover with the lid and place the pan on high heat for 5-10 minutes, monitoring the level of browning.

With the help of a lid, turn the savory pie upside down, as if it were an omelet, and continue cooking on the other side as well. If necessary, repeat the operation until golden brown.

Turn off and let the pie rest for a few minutes. Finally, slice, garnish it with fresh mint leaves and serve it.

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