Zucchini Pie with Mozzarella Cheese
From the heart of Italy comes an irresistible delicacy: zucchini and mozzarella pie. This classic Italian dish is a combination of creamy cheeses,from the mild mozzarella to the slightly pungent Asiago, and sliced fresh zucchini all baked in a crispy, buttery crust. Whether it’s a savory side dish or a delicious appetizer, this delicious recipe is sure to be a hit at any gathering.
Overview
Zucchini and mozzarella pie is a great way to enjoy the freshness and flavor of summer vegetables like zucchini and tomatoes. This dish can be easily adapted to create endless variations and is sure to be a crowd favorite. It starts with a creamy filling of soft mozzarella and delicious peppers, stuffed between two layers of buttery pastry. Add freshly sautéed zucchini, onions and Asiago cheese for an extra burst of flavor, and you have a delicious dish ready to enjoy.
Whether you are vegan, dairy-free or gluten-free, you can easily modify this recipe to fit your needs. Use vegan cheese for a dairy-free option or try adding other vegetables like mushrooms, eggplant or spinach to your fillings. If you are gluten-free, use a gluten-free crust for a delicious substitute. You can also try using different types of cheese such as feta, goat cheese or smoked mozzarella for flavor variations.
This recipe is quick and simple, perfect for a weeknight meal. It can be ready in about one hour, giving you time to prepare a hearty side dish or delicious dessert to make a complete meal. The finished product yields eight to ten servings, making it ideal for family meals or dinner parties.
Ingredients:
- 1 refrigerated pie crust, pre-made
- 1 tablespoon olive oil
- 2 zucchini, thinly sliced
- 1 onion, diced
- 1/4 teaspoon, garlic powder
- 1/4 teaspoon, ground black pepper
- 1 cup Asiago cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmigiano-Reggiano cheese, grated
- 1/2 teaspoon sea salt
- 2 tablespoons butter, melted
Instructions:
- Preheat oven to 375F. Grease a 9-inch pie plate with butter or cooking spray.
- Unroll the pre-made pie crust and press it into the pie dish.
- In a large skillet, heat olive oil over medium-high heat. Sauté the zucchini and onion until they are lightly browned, about 8 minutes. Stir in garlic powder, black pepper, and salt.
- Transfer the sautéed vegetables into the prepared pie dish, spreading them out evenly and pressing them down to the bottom of the dish.
- Sprinkle the Asiago, mozzarella, parsley, and Parmigiano-Reggiano over the vegetables.
- Pour the melted butter over the cheese, making sure to cover the entire surface.
- Bake for 25-30 minutes, until the crust is golden-brown.
- Let cool for 5-10 minutes before serving.
Nutritional Information:
- Calories: 277 kcal
- Carbohydrates: 16 g
- Fats: 18 g
- Proteins: 12 g
Cooking Time & Servings:
- Cooking Time: 25-30 minutes
- Servings: 8-10
Equipment:
- 9-inch pie plate
- Sharp knife
- Large skillet
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Serving Suggestions:
- Serve immediately or at room temperature with a dollop of sour cream or fresh herbs.
- Serve with a light and crisp salad or a side of steamed vegetables like green beans or asparagus.
- For a delightful presentation, serve the pie in individual tart shells or with a colorful finish of your favorite fresh herb like basil, thyme or oregano.
- Garnish with a sprinkle of freshly grated Parmigiano-Reggiano or Asiago cheese for a flavor boost.
Variation Ideas:
- Try adding one cup of frozen spinach to the filling mixture.
- Try adding one to two tablespoons of pesto for added flavor.
- Add one cup of diced mushrooms to the filling for extra texture.
- Try using feta cheese instead of mozzarella for a salty tang.
Substitutions:
- For a vegan option, use vegan cheese instead of the mozzarella and Parmigiano-Reggiano cheese.
- For a gluten-free option, use a gluten-free crust in place of the pre-made pie crust.
- For a dairy-free option, use a dairy-free cheese in place of the mozzarella and Parmigiano-Reggiano.
Storage:
- Store leftovers in an air-tight container in the refrigerator for up to four days.
- Slice the pie into individual servings and store in an air-tight container in the freezer for up to three months.
Tips:
- For an added crunch, top the pie with one to two tablespoons of bread crumbs before baking.
- For an added flavor boost, add one to two tablespoons of your favorite herb like oregano, basil, or rosemary.
- If you have pre-cooked vegetables, such as roasted or grilled vegetables, you can use those in place of the zucchini and onion.
- To add a kick, add one to two tablespoons of crushed red pepper flakes to the filling mixture.
Notes:
- This Zucchini Pie with Mozzarella Cheese can also be served as an appetizer. Simply cut into small slices or cubes and serve with toothpicks!
- The Asiago and Parmigiano-Reggiano cheese can be substituted with other cheeses such as crumbled feta, goat cheese, or smoked mozzarella.
- For a heartier meal, add cooked Italian sausage or ground beef to the filling mixture.
- To savor the delicate flavors of the zucchini, try forgo the sautéing and presenting the vegetable raw.
Frequently Asked Questions:
- What is the best cheese to use for this recipe?
The best cheese to use for this recipe is mozzarella, Asiago, and Parmigiano-Reggiano. - Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables for this recipe. Just make sure to thaw them completely before adding them to the filling mixture. - Can I prepare the filling ahead of time?
Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to two days. When ready to assemble the pie, simply transfer the filling into the prepared pie crust and bake according to the directions. - What is the best way to reheat leftovers?
The best way to reheat leftovers is to cover the pie with foil and bake in a preheated 350F oven for 15-20 minutes.
Categories:
- Side Dishes
- Vegetarian
- Cheese Dishes
- Suitable for Vegetarian Diet
- Spring/Summer
Zucchini and mozzarella pie is a perfect blend of creamy and fresh flavors. The sautéed zucchini and onion add a delicious flavor and crunch to the cheese filling. The addition of Asiago and Parmigiano-Reggiano cheese creates a flavor explosion, while the pre-made pastry crust adds a buttery finish. This easy-to-make recipe is sure to be a hit at your next gathering.
This dish is an easy and delicious way to enjoy the freshness and flavor of summer. Whether you’re looking for a savory side dish or a sumptuous appetizer, zucchini and mozzarella pie is the ideal solution. Get creative by adding your favorite mix-ins or variations, and transform a classic into a uniquely delicious feast.
Take the leap and give this recipe a try. Get inspired and add your personal touch to the dish. Let your creativity take over and explore the wonderful world of zucchini and mozzarella pie.
“Cooking is love made visible.” – Unknown
Encourage your family and friends to join in the fun. Create a delicious zucchini and mozzarella pie together and savor the moment. Share your experience, feedback, and suggestions. Cherish the memories and enjoy the hearty flavors of this wonderful Italian dish.
