The savory zucchini pie is a simple and tasty pie recipe that will solve any last-minute dinner with guests. It's a puff pastry shell stuffed with sautéed zucchini, zucchini flowers and scamorza cheese, then baked in the oven until golden brown. The final result will be a fragrant savory pie with a tasty and stringy filling.
Enjoy it warm or at room temperature, within a few hours of cooking to prevent it from losing fragrance, and serve it at a buffet, as an appetizer or main dish during a picnic or a trip. So let’s find out how to make it by following our recipe step by step.
To speed up the preparation time, use a store-bought puff pastry. If you prefer, you can also substitute it with a shortcrust pastry.
You can enrich the filling with other types of vegetables, such as eggplants or peppers, but also with dried tomatoes, olives, anchovy fillets. For a creamier version, you can replace the scamorza with stracchino or burrata. For a lighter alternative use cow's milk ricotta or a fresh spreadable cheese.
You can garnish it with your favorite seeds, such as poppy, sesame, sunflower, pumpkin. You can also perfume the filling with other aromatic herbs, such as mint, which goes very well with zucchini, thyme or marjoram.
We suggest you consume the savory pie with zucchini and scamorza as soon as possible, to prevent it from getting too moist; in any case, it can be stored in the refrigerator, inside a special airtight container, for 1-2 days (in any case, bake it in the oven before bringing it to the table).
Wash the zucchinis and trim them. Cut them into strips and sauté them in a pan with a drizzle of extra virgin olive oil and the onion, thinly sliced (1), for about ten minutes (they must remain firm). Season with salt and pepper.
Clean the zucchini flowers, removing the pistil (2), and then cut them coarsely with a knife.
Roll out the puff pastry roll on a circular baking tray and distribute the warmed zucchini and zucchini flowers over it (3).
Add the smoked cheese, cut into cubes (4).
Perfume with the basil leaves, add a drizzle of extra virgin olive oil and cover with the second puff-pastry sheet (5).
Seal the ends forming a slightly curled edge, prick the surface with the tines of a fork and finally brush with the egg, lightly beaten (6).
Decorate the surface with mixed seeds (7) and bake at 430° F for about 30 minutes, until the surface is golden brown.
After the baking time, take the savory pie out of the oven, let it cool and serve (8).