Zucchini and Potato Savory Pie

Description

This Zucchini and Potato Savory Pie is a delicious, wholesome dish combining tender zucchini, creamy potatoes, cheese, and herbs encased in a flaky pie crust. Perfect for breakfast, brunch, lunch, or dinner, it’s hearty yet light, making it a versatile addition to your menu. The flavors are comforting, with the zucchini adding freshness, the potatoes adding substance, and the cheese bringing everything together in a creamy, savory bite.

Ingredients for Zucchini and Potato Savory Pie

• 1 sheet ready-made pie crust (or homemade)

• 2 medium zucchini (thinly sliced)

• 2 medium potatoes (peeled and thinly sliced)

• 1 medium onion (finely chopped)

• 2 cloves garlic (minced)

• 1 cup shredded mozzarella (or cheddar)

• ½ cup grated Parmesan cheese

• 3 large eggs

• ½ cup milk or cream

• 2 tbsp olive oil or butter

• 1 tsp dried Italian herbs (oregano, basil, thyme)

• Salt and pepper, to taste

• Fresh parsley for garnish (optional)

Instructions

1. Preheat Oven to 375°F (190°C).

2. Prepare Vegetables: Heat olive oil in a skillet over medium heat. Sauté onions until soft, then add garlic, zucchini, and potatoes. Cook for 5–6 minutes until slightly tender. Season with salt, pepper, and herbs.

3. Prepare Pie Crust: Roll out the pie crust and fit it into a greased pie dish. Prick the base with a fork.

4. Layer Filling: Spread the sautéed zucchini-potato mixture evenly over the crust. Sprinkle mozzarella and Parmesan cheese over the vegetables.

5. Make Egg Mixture: In a bowl, whisk together eggs and milk (or cream). Pour evenly over the filling.

6. Bake: Place in the oven and bake for 35–40 minutes, or until the top is golden and set.

7. Cool & Serve: Let rest for 5 minutes before slicing. Garnish with fresh parsley if desired.

Notes

• For extra flavor, roast the potatoes first before adding them to the filling.

• You can swap mozzarella for feta, ricotta, or Gruyère for a richer taste.

• Works well with gluten-free pie crust if needed.

Tips

• Slice zucchini and potatoes thinly so they cook evenly.

• For a crispier base, pre-bake the crust for 5–7 minutes before adding the filling.

• You can add spinach, mushrooms, or bell peppers for more vegetables.

• Let the pie cool slightly before cutting to keep slices intact.

Servings

Makes 6 servings (1 slice per serving from a standard 9-inch pie).

Nutritional Information (per serving, approx.)

• Calories: 280 kcal

• Protein: 11 g

• Carbohydrates: 24 g

• Fat: 15 g

• Fiber: 3 g

• Sodium: 420 mg

Health Benefits

• Zucchini: Low in calories, high in vitamin C, antioxidants, and fiber.

• Potatoes: Provide complex carbs, potassium, and vitamin B6.

• Eggs: Rich in protein and healthy fats.

• Cheese: Adds calcium and protein.

Q & A

Q1: Can I make this ahead of time?
Yes! You can assemble the pie, cover it, and refrigerate for up to 12 hours before baking.

Q2: Can I freeze leftovers?
Absolutely. Wrap slices in foil and store in a freezer-safe bag for up to 2 months. Reheat in the oven.

Q3: What can I serve with it?
It pairs beautifully with a fresh green salad, tomato soup, or roasted vegetables.

Q4: Can I make it dairy-free?
Yes, use dairy-free cheese and plant-based milk.