I love everything Zucchini... so when you have an overabundance of them in your garden you start making stuff up!
My stuffed zucchini was created over 20 years ago and this pie I made when I had some leftover pie crust after making apple pie!
I have since made this with a basic butter crust and also with an olive oil crust. I will list them both below.
They are different textures... but both good.
The filling can actually be whatever you want... but this particular one is made with Zucchini, Onions, Cheese and of course EGGS.
Crust #1.
2 cups flour.=240 gr
1 tsp salt. =6 gr
2/3 cup butter=150 gr
6 tbsp ice water = 88gr
Crust #2
2 cups flour = 240 gr
1 tsp salt = 6 gr
1/2 cup cold water = 130 gr
2 tbsp extra virgin olive oil 30 gr
1 tbsp white wine vinegar 15 gr
For both crusts... mix salt in with flour then add wet ingredients.
Mix until just fully mixed together. Do NOT over work the dough.
Roll out the dough onto wax or parchment paper (it's a lot easier to pick up and put in your baking dish...
Filling
Zucchini
Onions
Pancetta (or cut up ham, salami, or any other meats you like or none at all!)
(other options-- bell peppers, fennel, broccoli, cauliflower, asparagus, spinach and other greens!)
Grated Romano or Parmigiano cheese
Chunks/shredded other cheese-mozzarella (fresh or hard) fontina, caciocavallo, goat cheese, asiago etc.
Eggs -qb- as many as needed -usually for a standard pie pan uses 8-12 eggs depending on how much veggies you fill up with!
Procedure...
In a fry pan start by cooking up the pancetta.
Cut up your zucchini and onions or whatever veggies you are using and once the pancetta is mostly done to your liking add the veggies. Saute until JUST soft. Do not overcook!
Crack 8-12 eggs into a bowl and beat them with a fork. Mix in a handful of grated cheese.
Here it's up to you. You can mix the veggies into the eggs or place the veggies in the dish and cover with the eggs! There is no right or wrong way!
So---
Place your rolled out dough into your baking dish... fill with your mixture.
Place little chunks of your second cheese evenly into the filling all around the dish.
(I put this cheese in last because I like to make sure it's evenly dispersed. You can also just mix in with the filling if you like! or if you use shredded cheese then definitely put it in the mix)
For a rustic look, just fold the edges in over the filling. OR... if you want a perfect looking pie, you can trim the edges and make a solid top or lattice top or just leave it open-faced.
Bake in a 350F/180C degree oven for about 30 minutes or until egg is set and not moving.
Enjoy!
Baci,
Dorina
(do you know yet that Baci means -kisses!?!?). <3
IF YOU HAVE GOTTEN THIS FAR... WOULD YOU PLEASE GO TO WWW.YOUTUBE.COM/DORINASKITCHEN AND HIT THE RED SUBSCRIBE BUTTON FOR ME? GRAZIE MILLE!!! I WOULD APPRECIATE IT SOOOOO MUCH!