Zucchini still producing? Zucchini Pie

When I started writing this post the pie was still in the oven. Then it was cooling. Finally I wanted to shoot it cut and was curious enough to take a taste. WOW! This is good. Eat it. It’s the next in the list of savory tarts from “Sale e Pepe” magazine. I started to make a different one, but came up short an important ingredient. This is meant to be made ahead and eaten at room temperature, but I just had some warm and loved it.

You start with this ” alt=”Pie crust” /> which is a readymade pie crust from the supermarket. This one has been used to line a 9″ layer cake tin over baking paper.

Zucchini and Cheese Pie

185°C or 365°F oven

about 8 tiny or one big zucchini, grated
salt
(Do this ahead of time, following the directions below, because you do it and walk away for a while. I went for my morning power walk while it did its thing.)
1 tablespoon of oregano or marjoram
1 handful of basil, minced
2 tablespoons grated Parmigiano Reggiano
2 eggs plus one yolk
150 ml or 5 ounces cream
about 1/2 teaspoon of freshly ground pepper
150 g or 5 ounces fresh pecorino or other melty cheese, sliced

Put the grated squash into a bowl and sprinkle with about 1-1.5 teaspoons of salt, toos with your hands, then leave it alone for 10 minutes or so. Put it into a colander to drain for 15-30 minutes. Afterwards, toss in the herbs with your hands. For me, this was absolutely enough salt, and especially because the cheeses add salt too.

” alt=”cheese” />” alt=”Raw pie” />

With a whisk, beat the eggs and cream together then stir in the Parmigiano. Stir in the zucchine. Grind the pepper over and stir.

Lay half the slices of cheese (they won’t be perfect and it does not matter) scattered over the bottom of the crust. Add half the squash mixture, leveling. Add the other half of the cheese slices and then the last half of the squash.

At this point you are supposed to be done, but as you can see, I added three leftover pieces of cheese but it didn’t exactly add to the glamor, did it? I also grated some Parmigiano over and it promptly sank, so that was useless, too. So, really, you are finished.

Stick it into the oven and bake for 45 minutes. Allow to cool a bit before cutting, so the center will be set.

This is your piece!