Quick & Easy Creamy Savory Zucchini Pie

The Zucchini Savory Pie is a quick and easy recipe that can be prepared even at the last minute for a family lunch or dinner. Among the many variations of savory pies, this one with zucchini and puff pastry is ideal for the spring and summer, when zucchini are at the height of their seasonality. It is excellent to be enjoyed hot or at room temperature, and can be served as a tasty appetizer, a light main dish, for a home brunch, a party buffet but also taken with you on a picnic or a trip out of town.

Incredibly versatile and delicious, in our version the crumbly puff pastry shell welcomes a creamy and tasty filling of zucchini, smoked bacon, eggs, grated cheese and cream.

It will take a few minutes to brown the bacon and sauté the sliced ​​zucchini in a pan, which will then be left to cool. In the meantime, we will mix the whole egg, the grated parmesan and the fresh cream with a whisk. A few seconds to assemble everything, pour the filling into the perforated puff pastry shell and bake: after about 40 minutes of baking the zucchini savory pie will be golden and crunchy, ready to be savored.

What is Savory Zucchini Pie?

Savory zucchini pies have a long history in Mediterranean and European cuisines. Zucchini, being a versatile and abundant vegetable, has been used in pies and savory tarts for centuries. The combination of zucchini with a flaky crust and savory fillings such as cheese, eggs, and sometimes meats, became particularly popular in Italy and France. These savory pies, often served as appetizers, light main courses, or picnic dishes, showcase the simplicity and freshness of summer vegetables. Over time, variations evolved, with different regions adding their unique touches, from adding pancetta to using various types of cheese.

Pro Tips for The Best Savory Zucchini Pie

• For the best flavor, use fresh, in-season zucchini. Opt for smaller zucchinis as they tend to have a sweeter, more tender flesh. Avoid large ones, as they can be watery and less flavorful.
• A good savory zucchini pie filling should have a creamy texture and rich flavor. Add cheese (like ricotta, mozzarella, or Parmesan) and eggs to bind the ingredients together. For added depth, consider adding a bit of cream or sour cream.
• After baking, allow the pie to rest for about 10-15 minutes before slicing. This helps the filling set and makes it easier to cut clean slices.

Do I Need to Peel The Zucchini for This Pie?

There's no need to! The skin is actually very tender and nutritious. Just make sure to wash the zucchini carefully!

What Else Can I Add to This Pie?

You can add other vegetables, like onions, bell peppers, or spinach, to vary the flavor and texture. Small amounts of bacon or prosciutto can also add a savory richness.

How Do I Avoid a Soggy Bottom in This Pie?

To prevent the pie from becoming soggy, sauté or roast the zucchini before adding it to the pie. This helps remove excess moisture and concentrates the flavor.

How Can I Serve This Pie?

It can be served either hot or at room temperature, both as an appetizer or as a side dish. If you are looking for a light main dish, you can pair it with a salad or some roasted veggies! It's also perfect to be brought during a picnic or a potluck!

Can I Make This Pie Ahead of Time?

Yes! Prepare it a day in advance and store it in the refrigerator. Reheat it quickly in the oven before serving it!

Does It Freeze Well?

It does! Wrap it in plastic wrap or aluminum foil and freeze it for up to 2-3 months!

How to Store Savory Zucchini Pie

Let it cool completely, then store it in the refrigerator for up to 3-4 days.

How to Make Savory Zucchini Pie

Start preparing the zucchini savory pie by browning a clove of garlic together with a spoonful of oil in a non-stick pan, then add the diced smoked bacon.

Let it brown for a few minutes, stirring occasionally and making sure it doesn't burn.

Meanwhile, trim the zucchini and cut them into thin slices with a sharp knife or a mandolin.

As soon as the bacon appears well browned, remove the garlic clove and add the zucchini.

Mix everything well, season with a pinch of salt and cook for about ten minutes on a moderate flame.. Once finished, turn off the heat and let it cool.

While the zucchini are cooling, prepare the filling: break the egg into a bowl and season with salt and pepper.

Then add the fresh cream and the grated parmesan.

Mix the ingredients carefully with a hand whisk until the mixture becomes smooth and homogeneous.

Complete with the now lukewarm zucchini and mix again.

Now place the puff pastry roll, with its baking paper, inside a 24 cm diameter mould. Then prick the bottom with the prongs of a fork to prevent it from swelling during cooking.

Pour the filling, level the surface well and finally fold the edges of the pastry over the filling. Cook in a preheated static oven at 360°F/180°C for approximately 40 minutes.

Once the cooking time is up, take the pie out of the oven and let it cool slightly before turning it out.. At this point you can decide whether to enjoy it immediately or, if you prepared it for your lunch break at the office or for a picnic, store it in the refrigerator.