This savory zucchini pie is the ultimate comfort food for sharing with family and friends. Made with flaky puff pastry, tender zucchini, melted cheeses, and savory ham, it’s hearty, flavorful, and beautifully golden once baked.
Perfect for dinner, brunch, picnics, or meal prep, this rustic pie combines simple ingredients into a satisfying dish everyone will love.
Why Everyone Will Love This Recipe
This zucchini pie is guaranteed to become a family favorite:
- Rich and cheesy: Mozzarella and scamorza create a creamy filling.
- Golden flaky crust: Puff pastry makes every bite irresistible.
- Perfect for sharing: Great for dinners, parties, or buffets.
- Easy to prepare ahead
- Versatile: Delicious warm or at room temperature.
What Is Savory Zucchini Pie?
Savory zucchini pie is a rustic baked dish popular in Mediterranean and Italian cuisine, where seasonal vegetables are often combined with pastry, cheese, and eggs to create hearty meals known as torte salate.
These savory pies became especially popular as a practical way to use fresh vegetables, leftovers, and local cheeses. Zucchini, widely cultivated throughout Italy during the summer months, is one of the most common fillings thanks to its delicate flavor and soft texture.
Modern versions often include cheeses like mozzarella or scamorza, along with cured meats such as ham or pancetta, making the dish richer and more satisfying. The lattice top gives the pie a beautiful homemade appearance while helping the filling bake evenly.
Cooking Tips
- Cook the zucchini first, because removing their excess moisture prevents a watery filling.
- Hot filling can soften the puff pastry before baking, so let it cool completely.
- Butter-based puff pastry gives the best flavor and texture.
- Thin zucchini slices will cook more uniformly.
- Too much filling may prevent the pastry from baking properly.
- Folding the crust inward helps keep the lattice secure during baking.
- Puff pastry should be fully crisp and browned before removing from the oven.
Frequently Asked Questions
Can I Use Other Types of Cheese?
Yes! You can substitute scamorza with provolone, fontina, cheddar, or even Gruyère for different flavor profiles.
Can I Make This Pie Vegetarian?
Absolutely. Simply omit the ham or replace it with vegetables like mushrooms, spinach, or roasted peppers.
Why Is My Pie Watery?
Zucchini naturally contains a lot of water. Cooking it beforehand and allowing it to cool helps eliminate excess moisture.
Can I Use Shortcrust Pastry Instead of Puff Pastry?
Yes. Shortcrust pastry creates a sturdier, more compact pie, while puff pastry gives a lighter and flakier result.
Can I Prepare It Ahead of Time?
Yes. You can assemble the pie a few hours ahead and refrigerate before baking, or bake it fully and reheat before serving.
How Do I Know When the Pie Is Fully Cooked?
The crust should be golden brown and crisp, while the filling should feel set and no longer liquid in the center.
How to Store Savory Zucchini Pie
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.
How to Freeze Savory Zucchini Pie
Freeze the baked pie tightly wrapped for up to 1 month. Thaw overnight in the refrigerator before reheating.
Ingredients
How to Make Savory Zucchini Pie
To make the savory zucchini pie, start by finely chopping the onion and sautéing it in a large pan with a generous drizzle of extra virgin olive oil. Once golden, add the zucchini, sliced into thin rounds, and season with a pinch of salt and cook over medium heat, stirring constantly, until soft.
To make the savory zucchini pie, start by finely chopping the onion and sautéing it in a large pan with a generous drizzle of extra virgin olive oil. Once golden, add the zucchini, sliced into thin rounds, and season with a pinch of salt and cook over medium heat, stirring constantly, until soft.
Take care of the rest of the filling: collect the eggs, the grated parmesan, a pinch of salt and black pepper in a bowl.
Take care of the rest of the filling: collect the eggs, the grated parmesan, a pinch of salt and black pepper in a bowl.
Add the well-drained mozzarella and the sweet scamorza cut into cubes.
Add the well-drained mozzarella and the sweet scamorza cut into cubes.
Add the chopped cooked ham, mix to obtain a smooth mixture, finally complete with the previously cooked zucchini, mixing them with the rest of the ingredients.
Add the chopped cooked ham, mix to obtain a smooth mixture, finally complete with the previously cooked zucchini, mixing them with the rest of the ingredients.
Line a 26 cm diameter baking pan with the first sheet of puff pastry, using the provided parchment paper. Fill with the prepared filling, spreading it with the back of a spoon to create an even layer, then trim the edges of the excess pastry with a knife.
Line a 26 cm diameter baking pan with the first sheet of puff pastry, using the provided parchment paper. Fill with the prepared filling, spreading it with the back of a spoon to create an even layer, then trim the edges of the excess pastry with a knife.
Using a pastry wheel, cut the other sheet of puff pastry into strips no wider than 1.5 cm. Then, place them over the filling, creating a diamond pattern.
Using a pastry wheel, cut the other sheet of puff pastry into strips no wider than 1.5 cm. Then, place them over the filling, creating a diamond pattern.
Fold the edges of the pastry towards the centre, so as to seal the strips. Finally, bake in a preheated oven at 180°C (350°F) for 45 minutes. Once cooked, remove from the oven and let the savory pie rest for half an hour before removing it from the pan and serving.
Fold the edges of the pastry towards the centre, so as to seal the strips. Finally, bake in a preheated oven at 180°C (350°F) for 45 minutes. Once cooked, remove from the oven and let the savory pie rest for half an hour before removing it from the pan and serving.
The savory zucchini pie is ready: cut it into wedges and enjoy it.
The savory zucchini pie is ready: cut it into wedges and enjoy it.
;Resize,width=767;)
