Is your vegetable garden full of zucchini too? Don’t worry, I have the solution for your vegetable excess and actually I’m a bit jealous!!!!
I’d like to have my own garden but unfortunately I can’t , so I comfort myself by giving you an original and delicious way to use zucchini: my beloved summer savory pie!
SERVES 3-4 PEOPLE
READY IN 40’
INGREDIENTS:
1 tablespoon extra virgin olive oil
1 teaspoon onion, chopped
2 zucchini, grated
salt to taste
1 egg
3 tablespoons Asiago cheese, grated
pepper to taste
all-purpose flour
1 shortcrust pastry ball (click for the recipe)
1 mozzarella
1 tomato
1 tablespoon Asiago cheese, grated
STEP 1: COOK ZUCCHINI
Place onion and oil in a non-stick pan and let golden for a minute. Add grated zucchini and salt and cook for 8-10 more minutes.
STEP 2: COMPLETE THE FILLING
Place cooked zucchini in a bowl and add: 1 egg, Asiago cheese and a pinch pepper. Mix carefully.
STEP 3: ROLL THE DOUGH
Place some flour on the pastry board and roll the dough out using baking paper and a rolling pin. Place the dough into a baking tin covered with parchment paper and make some holes using a fork.
STEP 4: FILL THE PIE
Fill the pie with zucchini filling prepared on step 2, then add mozzarella cubes.
Now cover with tomato slices and sprinkle with Asiago cheese.
STEP 5: COOK
Cook the pie in preheated oven at 200°C for 25 minutes.
#getBready & enjoy your meal
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