Zucchini Pie
Zucchini pie is a savory Italian supper pie. Fresh zucchini squash, mozzarella cheese, and herbs give this pie its distinctive taste.
- Prep
- 20 min
- Cook
- 47 min
- Total
- 1 hr 7 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat oven to 375° F/191° C/Gas mark 5.
Procedure
Sift flour and salt into a bowl. Cut in shortening until mixture forms coarse particles. Add water, 1 tablespoon at a time, and mixing to make a pliable dough.
Procedure
Roll out the pie crust to a circle and then fit it into a pie plate; bake for 15 minutes.
Procedure
Melt the butter in a Dutch oven. Add the zucchini and onion. Cook over medium heat, stirring occasionally, until the onions are translucent (about 10 minutes).
Procedure
Stir the seasoning into the vegetable mixture and set aside.
Procedure
Combine 2 beaten eggs and grated cheese in a bowl, then stir into the vegetable and spice mix.
Procedure
Pour the filling into the pie crust and bake for 20 minutes, or until center is set.
Procedure
Serve hot.
Photo: N C (Nyanna) · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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