Savoury pie with zucchini and Parmesan

  • Savoury pie with zucchini and Parmesan


For the salted shortcrust
200 g of Premium flour type 00 Molino Rossetto
100 g of butter 
1 yolk
a pince of salt
for the stuff
700 g of light zucchini
3 eggs
2 cloves of garlic
6 spoon of cream
50 g of parmesan
enough evo oil
enough black pepper


Put the flour on a surface and pour at the centre butter in pieces, a pince of salt and the yolk. Knead well you’re your fingers, and use some water if you need it. Form a ball with the knead and let it rest in the fridge for about 1 hour. Wash zucchini and crinkle cut them. Roast them in a pan with 2 or 3 spoons of oil and cloves of garlic. Let them cook until they become golden, add some salt and black pepper. Roll the dough down on a surface with some flour, cover a mold. Shake eggs in a bowl, add cream, zucchini and parmesan, Pour the compound in the pan and let it cook in the oven at 180° for about 40 minutes.

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