Italian zucchini pie

    1 hour

    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.

    20 people made this

    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

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 200 degrees C.
    2. Beat the eggs in a large bowl and add the zucchinis, 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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    Reviews in English (4)


    We loved this recipe as is. Made 2 pies to take to our annual block party - disappeared within minutes. Had to promise to make 4 pies for next year! Seriously tasty and a great way to use up plentiful zucchini. Thanks for this one!  -  02 Jun 2014


    looks like this is a fav, added bacon,leek,pumpkin, yummmy  -  22 Apr 2013


    Didn't have enough courgette so I added caramelized fennel and leek, with some robust cheese and spinach to fill it up - very nice!  -  18 Aug 2012  (Review from Allrecipes UK & Ireland)