Zucchini Speck Pie: the recipe with a stringy and tasty filling

Total time: 50 Min
Difficulty: Low
Serves: 8 people
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Puff pastry
2 rolls
100 g
100 g
emmental cheese
80 g
Grated parmesan cheese

The zucchini speck pie is a tasty and easy recipe to make everyone will love. A golden casket of puff pastry – to be prepared at home or bought ready-made – is stuffed with raw, finely grated zucchini, speck and sliced ​​cheese, for a creamy and super stringy final result.

You can make this zucchini speck pie in a few minutes, perfect to enjoy it as main course for a delicious dinner, or even as appetizer or finger food for a birthday party. It is also a very versatile recipe, which you can fill according to your taste. So let’s find out how to make it by following step by step directions and advice.

Tips for Savory Pie with Zucchini and Speck

Use fresh and crunchy zucchini, preferably small. Once grated, add salt and let them rest for at least half an hour, then squeeze them to remove excess liquid. In this way the puff pastry will not lose its crunchiness and texture during cooking.

You can use a roll of store-bought puff pastry or you can decide to make it at home. Alternatively, you can also prepare a savory shortcrust pastry, a crazy pastry or a quick brisée.

You can customize the filling as you want. You can replace the speck with ham, mortadella or salami, or emmental with provolone, smoked scamorza or mozzarella for pizza, drier than fresh one.

If you want to make a vegetarian version, you can leave out the salami and add chopped olives, dried tomatoes and almonds.

How to store Zucchini Speck Pie

It is advisable to store the savory pie with speck and zucchini for up to 24 hours in the refrigerator, inside a special airtight container.

How to make Zucchini Speck Pie


Wash the zucchini and trim them, then grate them with a grater with large holes, collecting them in a bowl (1). Season them with a pinch of salt and let them rest for half an hour.


Roll out the puff pastry in a pan of about 18 cm in diameter, lined with a sheet of parchment paper, and prick the bottom with the prongs of a fork (2).


Squeeze the zucchini well and distribute them in a homogeneous layer inside the mold (3).


Add the slices of cheese (4).


Overlap the slices of speck and then sprinkle with grated cheese (5).


Cover with the second disc of puff pastry, cutting out the excess; seal the edges well and brush the surface with the egg, lightly beaten (6).


Create strips with the excess puff pastry, arrange them on the surface and brush these too with beaten egg (7).


Bake the savory pie in a preheated oven at 350° F for 30-35 minutes, or until the surface is golden brown. Remove from the oven and let it cool (8).


Transfer the savory pie to a serving dish and serve hot (9). Enjoy!


For this recipe, use a mold of about 18 cm in diameter but, if you prefer a slightly lower savory pie, you can also replace it with one of 24 cm in diameter.

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