Leftovers zucchini savory pie Recipe

Leftovers zucchini savory pie


  • One fresh raw pizza crust, be it homemade or store-bought. You may use brisée or puf pastry, but they are fatter
  • Two more or less still alive large organic zucchini
  • One too aged "tomino" cheese, of the kind that's sopposed to be pan-grilled, or some old goat cheese
  • Two eggs, preferably fresh
  • Two tablespoon of nearly passed-out milk
  • A small, still somewhat OK shallot
  • EVO oil, salt, pepper

How to make Leftovers zucchini savory pie

You can ue whatever leftover vegetables, raw or cooked, and whatever still edible but not particularly fresh anymore cheese to make this pie. if the veggies are already cooked, skip point 2.

  1. Lightly oil the baking pan, than lay on it the raw pizza crust, creating a border along the sides. Leave it to rest. Heat the oven at 250°C.

  2. Cut the zucchini in thin slices, pour one more tablespon of extravirgin olive oil in a different pan, add a small, thinly cut shallot, turn on the heat and, when the shallot sizzles, add the zucchini and a pinch of salt. Cook, with lid on and stirring a few times, for some 10 minutes, than remove the lid to finish off.

  3. Meanwhile, cut the cheese in thin ribbons or pieces and distribute it on the pizza crust.

  4. When the zucchini are ready, distibute them over the cheese and pizza crust, and started the pie baking in the hot oven. Whisk two whole eggs, with two tablespoons of milk, a pinch of salt and a pinch of black pepper.

  5. After 10 minutes, extract the pan from the oven, pour the egg mixture and return the pie to the oven for 15 minutes more.

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