- Zucchini 500 grams
- Ricotta cheese 200 grams (¾ cup) • 140 kcal
- Eggs 2 • 130 kcal
- Flour 60 grams (½ cup)
- Yeast for savory pies 1 tablespoon
- Grated parmesan cheese 40 grams
- Aromatic herbs as much as is needed
- Salt as much as is needed • 1 kcal
This zucchini savory pie is a light preparation but equally irresistible and rich in taste. It is a savory pie made with zucchini, ricotta cheese, eggs and aromatic herbs, very simple and quick to make, to be enjoyed hot or at room temperature and perfect for any occasion; from a standing buffet to an informal dinner, from a out of town trip to a park break. Accompanied with a side dish of vegetables, it can be also brought to the office and eaten for lunch. So let’s find out how to prepare the light zucchini savory pie with our recipe.
How to prepare the light zucchini savory pie
Wash the zucchini, cut the ends and then cut them into thin and uniform slices (1).
In a bowl, mix the ricotta cheese with the eggs (2), a pinch of salt and the aromatic herbs.
Add the flour and yeast and mix perfectly (3).
Finally, add the zucchini cut into rings (4).
Line a mold with a sheet of parchment paper, wet and wrung out, pour the mixture inside and level with a wooden spoon (5).
Sprinkle the surface with grated cheese (6) and bake in a preheated oven at 180 degrees C for about 30 minutes.
After the cooking time has elapsed, take the savory pie out of the oven and let it cool, then turn it out of the mold, cut it into slices and serve (7).
The light zucchini savory pie can be preserved in the refrigerator, placed in a special container with an airtight seal, for 2-3 days.