Savory Zucchini and Pancetta Pie

The savory pie with zucchini and pancetta is a tasty and relatively simple dish to prepare. Here is the recipe:

Ingredients

• 1 roll of puff pastry or round shortcrust pastry
• 3-4 medium zucchinis
• 150 g of diced pancetta
• 3 eggs
• 200 ml of fresh cream or milk
• 100 g of grated cheese (pecorino, parmesan, or grana)
• Salt and pepper to taste
• Extra virgin olive oil
• Butter (for greasing the pan)
• Breadcrumbs (for dusting the pan)

Preparation

1. Start by preheating the oven to 180 °C.
2. Wash and slice the zucchinis into thin rounds and lightly fry them in a pan with a drizzle of extra virgin olive oil, salt, and pepper. Cook until the zucchinis are soft but still slightly crunchy. Set aside.
3. In a pan, cook the diced pancetta until it becomes crispy. Drain the excess fat and set aside to cool.
4. Grease a round baking pan with a bit of butter and dust it with breadcrumbs. This will help create a crisp base for the savory pie.
5. Gently unroll the puff pastry or shortcrust into the pan, prick it with the tines of a fork, then blind bake (empty) for about 10 minutes in the preheated oven.
6. In a bowl, beat the eggs with the fresh cream or milk, add the grated cheese, salt and pepper, and mix well.
7. Take the semi-cooked pastry base out of the oven, evenly distribute the pancetta and zucchini on the surface, then pour the egg and cream mixture over the zucchini and pancetta.
8. Bake the savory pie at 180 °C for about 30-35 minutes, or until the surface is golden and the filling has set.
9. Let the savory pie rest a few minutes before serving.

You can serve this savory pie both hot and at room temperature, and it is perfect for a family lunch, a picnic, or as an appetizer at a dinner with friends.

Curiosity

The savory pie is a classic of Italian cuisine, perfect for recycling ingredients that you have at home. The combination of zucchini and pancetta is a classic, finding balance between the sweetness of the zucchinis and the bold flavor of the pancetta.