Italy
Zucchini and mozzarella pie
A shortening-crust pie filled with cooked zucchini, onion, herbs, eggs and mozzarella.
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Italy
A shortening-crust pie filled with cooked zucchini, onion, herbs, eggs and mozzarella.
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Tips, changes and questions from people who cooked this recipe.
Pie plate that fits the dough and filling · Mixing bowl · Rolling pin · Frying pan · Oven · Food thermometer
4 clear steps
Heat the oven to 191°C / 375°F. Mix flour and crust salt, cut in shortening, then mix in the 3 tablespoons water to form a dough. Roll out and line a suitable pie plate without overfilling it. Bake the empty crust initially about 15 minutes.
Melt the butter in a frying pan and cook the zucchini and onion for about 10 minutes, stirring, until tender. Stir in parsley, filling salt, basil, pepper, garlic powder and oregano. Remove from the heat and cool briefly so the vegetables will not scramble the eggs.
Beat the eggs and stir in mozzarella and the vegetables. Spoon into the partly baked crust.
Bake initially about 20 minutes, continuing until the center is fully set and reaches 71°C. Rest briefly before cutting into six portions. Refrigerate leftovers promptly.
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