Zucchini And Ricotta Pie Recipe

Name: Zucchini And Ricotta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Short crust; 250 grams flour; 80 grams extra virgin olive oil; 70 grams cold water; 1/2 teaspoon salt; Filling; 350 grams ricotta; 1 pinch salt; 2 and half zucchini; 5 slices of parma ham steak; pepper; 1 teaspoon milk; 5 cherry tomato; sesame seeds

Servings: persons

Short crust
250 grams flour
80 grams extra virgin olive oil
70 grams cold water
1/2 teaspoon salt
Filling
350 grams ricotta
1 pinch salt
2 and half zucchini
5 slices of parma ham steak
pepper
1 teaspoon milk
5 cherry tomato
sesame seeds

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Zucchini And Ricotta Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions