Italian courgette (zucchini) pie

    Italian courgette (zucchini) pie

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    3 people made this

    About this recipe: Freshly sliced vegetables and cheese are mixed with beaten egg and baked to perfection inside shortcrust pastry. It's a typical dish of Sorrento, Italy.

    Serves: 4 

    • 4 fresh free-range eggs, beaten
    • 625g zucchinis, sliced
    • 4 spring onions, sliced
    • 1 bunch of parsley, chopped
    • 100g freshly grated Parmesan
    • 1 teaspoon of olive oil
    • 500g frozen shortcrust pastry, or make your own.
    • Beaten egg yolk, for glazing pastry

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 200 degrees C.
    2. Beat the eggs in a large bowl and add the courgettes, onions, parsley and cheese; mix well.
    3. Grease a medium-sized baking dish with the oil.
    4. Divide the pastry into two pieces. Roll out one sheet of pastry and place on the bottom of the baking dish, trimming the edges if necessary.
    5. Spread the filling onto the pastry. Seal the pie with the other layer of pastry and trim the edges.
    6. Brush the top of the pie with beaten egg yolk. Pierce the top layer with a fork and bake for about 40 minutes until it becomes crisp and light golden.
    7. Serve hot.

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