ingredients
  • Potatoes 250 g
  • Zucchini 250 g
  • mozzarella for pizza 100 g
  • Italian bresaola 100 g
  • All-purpose flour 50 g
  • Extra virgin olive oil
  • Salt • 1 kcal
  • Pepper
Calories refers to 100 gr of product

The zucchini potato pie in the pan is a flavorful and super easy recipe to make. It can be enjoyed hot or lukewarm and it is perfect to serve as main dish or even an appetizer during a hot summer day. The vegetables are mixed raw, without needing to be previously blanched, and does not require cooking in the oven, you just need a pan.

Tasty and golden brown on the surface, this zucchini potato pie hides a soft and stringy filling based on mozzarella and bresaola, which you can vary according to your tastes and what you have available at home: scamorza, provola, speck, cooked ham. It is a dish that will win over children and adults. You can also make it in advance and heat just before serving. Just follow our simple zucchini potato pie recipe step by step.

Tips

Tasty and versatile, this recipe can be served in several variations. You can replace the bresaola with Italian speck, salami, or raw ham. Mozzarella for pizza can be substituted with another stretched curd cheese. Enrich the vegetable-based dough with your favorite aromatic herbs, such as thyme, rosemary, mint and parsley.

You can also make a different version by replacing or adding a part of carrots or beetroots, grated into julienne strips. Instead of the classic yellow potatoes, you can also use American ones.

How to store Zucchini Potato Pie

The pan-fried zucchini potato pie can be stored in the refrigerator, in a special airtight container, for 1-2 days. Freezing is not recommended.

How to make Zucchini Potato Pie in a Pan

Grate the potatoes and zucchini and cut them into julienne strips. Collect them in a bowl, salt them lightly (1) and let them rest for half an hour.

After this time, squeeze them well, so that they lose their water (2).

Add the flour (3) and mix well.

In a 22 cm diameter non-stick pan, heat a drizzle of oil, put half of the mixture and press well (4). Cook for about 5 minutes.

Spread the cheese on the surface, cut into cubes (5).

Cover with the slices of bresaola (6).

Add the mixture and press well with the back of a spoon (7). Cover with a lid and cook over low heat for about 10 minutes.

With the help of the lid, turn the cake upside down and continue cooking on the other side as well. Transfer to a serving dish, season with salt and pepper and serve zucchini potato pie hot or lukewarm (8).