Zucchini And Ricotta Pie – a delicious recipe with Short crust, flour, olive oil, cold water, salt, Filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift the flour into a bowl, add the oil, the water and the salt and mix to a firm dough. Knead the dough gently on a floured surface and wrap in cling film. Put in the fridge for half an hour.
2
preheat the oven to 180 u00b0C (356 F). Wash zucchini and grate 2 of them into a bowl. Add ricotta, salt, pepper, milk and stir. Cut ham slices into stripes and add them to the mix. Cut the cherry tomatoes and the remaining half zucchini into thin slices and keep aside to decorate the pie.
3
Roll out the shortcrust on a sheet of greaseproof paper until it is the thickness of 2-3 millimeters and then transfer the sheet in a baking pan of 26-27 cm in diameter. Pour the filling in the baking pan and add the zucchini and cherry tomatoes slices on the top. Sprinkle with sesame seeds and bake in the oven for 40 minutes or until the shortcrust is golden-brown.
690
kcal
Calories
39
g
Fat
57
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Short crust, 250 grams flour, 80 grams extra virgin olive oil, 70 grams cold water, and more.
Yes, Zucchini And Ricotta Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
