Italy / Side
Zucchini Pie
Zucchini pie is a savory Italian supper pie. Fresh zucchini squash, mozzarella cheese, and herbs give this pie its distinctive taste.
Ingredients
- flour1 1/3 cup
- salt1/2 tsp
- shortening1/2 cup
- water3 tbsp
- zucchini, thinly sliced; about 3 small zucchini4 cup
- onion, chopped; about 1/3 large onion1/2 cup
- parsley, or 2 tbsp parsley flakes1/4 cup
- salt1/2 tsp
- basil1/2 tsp
- black pepper1/4 tsp
- garlic powder1/4 tsp
- oregano1/8 tsp
- egg, beaten2
- mozzarella, shredded8 oz
- butter, for frying1 1/2 oz
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Preheat oven to 375° F/191° C/Gas mark 5.
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.
Roll out the pie crust to a circle and then fit it into a pie plate; bake for 15 minutes.
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).
Stir the seasoning into the vegetable mixture and set aside.
Combine 2 beaten eggs and grated cheese in a bowl, then stir into the vegetable and spice mix.
Pour the filling into the pie crust and bake for 20 minutes, or until center is set.
Serve hot.
