This zucchini pie charmed me by its beauty. It looks like a beautiful rose. For the taste, it tastes a lot like zucchini :D. It is not the most exquisite, but it is a good enough trade off for me with the beauty. For the crust, I used my cherry pie recipe.
Zucchini pie
Servings: 6-8
Baking time: 35 min
Baking temperature: 180C
Difficulty: medium
Ingredients
For the crust for a 22 cm diameter/3 cm deep tray
- 130 g of cold butter
- 200 g of flour
- a pinch of salt
- 3 tbsp of cold water
For the filling:
- 1 cup or ricotta
- lemon zest
- salt and pepper
- thyme
- 2 zucchinis, ideally yellow and green
- for brushing on the top: 4 tbsp of olive oil, dry oregano, salt, chili flakes
Directions
- In a bowl put the flour and the salt and add the cubed cold butter.
- Mix until it gets crumbly.
- Add the water and mix only until combined for few seconds, no need for more.
- Place it in a plastic wrap as shabby as it looks and leave it in the fridge for 1-2 hours.
- In a buttered tray put the dough and push it around with your fist until it fully covers it (it is a bit difficult, since it’s cold and hard, but not impossible).
- Mix the ricotta with the lemon zest, thyme, salt and pepper and place it in the form.
- With a vegetable peeler, peel thin slices of zucchini.
- Start rolling one and place it in the middle.
- Keep rolling around the middle one until you are getting at the edge of the pie.
- Brush generously with the olive oil, oregano salt and chili flakes mixture.
- Bake at 180 for 35 min.
- Best served the second day after it cooled in the fridge.
