in Italy

Italian zucchini pie

updated

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Ingredients for 6 servings:

  • 1 ½ kg zucchini
  • 1 tsp butter
  • 200 g cooked ham
  • 200g mozzarella
  • 200 g quark (20% fat)
  • 4 eggs
  • 3 egg whites
  • Salt
  • Parmesan, grated
  • Parsley, finely chopped
  • Fat for the mold
  • 500 g puff pastry, frozen
  • Egg yolk for brushing

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

Wash and dice the zucchini, and sauté in 1 teaspoon of butter. Dice the ham and mozzarella and mix with the quark, eggs, and egg whites. Finally, fold in the slightly cooled zucchini. Season the mixture with salt, grated Parmesan cheese, and parsley. Line a greased baking dish with puff pastry, pour in the filling, and cover with puff pastry. Brush the surface with egg yolk. Bake the pie for about 45 minutes in a preheated oven at 200°C (top/bottom heat).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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