Savory donut pie with zucchini and ham, a simple and appetizing rustic recipe

The savory donut pie with zucchini and ham is a tasty rustic pie, very easy to make and also very nice to see. A decidedly practical and quick recipe that does not require leavening or pre-cooking times (zucchini are used raw), with a considerable saving of time. You can prepare this donut pie comfortably in advance and then serve it as a buffet dish, as an aperitif with friends or as a prêt-à-porter meal for your trips out of town.

How to prepare savory donut pie with zucchini and ham

Wash and dry the zucchini, then slice them thinly (1) and set them aside.

Collect the flour, baking powder, grated Parmesan cheese and ½  teaspoon salt in a bowl, then mix well; add the oil, milk and eggs (2), mixing everything briefly with a fork.

Add the ham cubes and then the zucchini (3); mix gently with a spatula.

Pour the mixture into a 22 cm diameter donut mold, greased and floured, then level the surface (4).

Cut 3-4 cherry tomatoes in half and place them at regular intervals on the surface of the donut pie (5).

Bake the donut pie in a static oven at 180 degrees C and cook for about 45 minutes, monitoring the browning level. Once cooked, take the donut pie out of the oven and let it cool (6).

Gently take the donut pie out of the mold, using a thin blade knife, and transfer it to a serving dish. Serve the rustic pie in slices (7).

Preservation

The savory donut pie with zucchini and ham can be prepared in advance and then served comfortably during a dinner or an aperitif. Once cooked, it can be preserved for 1-2 days in the refrigerator, well wrapped with a sheet of plastic wrap. Before bringing it to the table, you can briefly heat the donut pie up in the oven or leave it at room temperature for at least an hour.