Zucchini rose pie

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
: medium


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


  1. In a bowl put the flour and the salt and add the cubed cold butter.
  2. Mix until it gets crumbly.
  3. Add the water and mix only until combined for few seconds, no need for more.
  4. Place it in a plastic wrap as shabby as it looks and leave it in the fridge for 1-2 hours.
  5. 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).
  6. Mix the ricotta with the lemon zest, thyme, salt and pepper and place it in the form.
  7. With a vegetable peeler, peel thin slices of zucchini.
  8. Start rolling one and place it in the middle.
  9. Keep rolling around the middle one until you are getting at the edge of the pie.
  10. Brush generously with the olive oil, oregano salt and chili flakes mixture.
  11. Bake at 180 for 35 min.
  12. Best served the second day after it cooled in the fridge.