Zucchini and Their Flowers Pie
- Vegetarian
- Energy Kcal 383
- Carbohydrates g 21.9
- of which sugars g 2.1
- Protein g 12.8
- Fats g 27.1
- of which saturated fat g 11.67
- Fiber g 2.1
- Cholesterol mg 32
- Sodium mg 478
- Difficulty: Easy
- Prep time: 35 min
- Cook time: 30 min
- Serving: 6
- Cost: Low
PRESENTATION
Golden color and fluffy inside give this zucchini pie a really inviting look on any dinner table—always a big hit with families when garden zucchini is in season. The gentle flavor from zucchini and zucchini flowers comes together with a slightly cheesy richness that’s both soft and satisfying, never too heavy. When you see it sliced, every piece shows off bits of melted cheese (usually something mild, perfect with zucchini) and a touch of green that just feels right for summer. Packed with delicate veggies and those light-tasting blossoms, this zucchini quiche manages to be both interesting and family-friendly—a nice option for any gathering. Big family weekends, lunches with friends, or weeknight meals…the beauty of this dish is how naturally it fits in everywhere. Kids like the texture—tender but not mushy—and home cooks always notice the way it holds together, cutting into neat, moist pieces that look as good as they taste.
Busy families notice how this savory zucchini tart works great with whatever’s in the fridge (a small bonus in my home, honestly), and the nice golden top always gets attention at the table or buffet. Since it’s easy to serve warm or at room temperature, this zucchini flower pie works for picnics, summer BBQs, or bringing to friends (keeps really well, too). The rich but light taste means it pairs easily with almost any salad or simple side—sometimes just a bread basket and you’re set. Because it’s so versatile, people use it for casual lunches, quick dinners, or even as the STAR dish at brunch. For anyone who likes vegetable tarts or summer squash pie, this is a simple, DELICIOUS way to highlight fresh produce and bring people together. Plus, families love how it feels like a special treat with all the right garden flavors—easy to enjoy, easy to share, and always welcome at the table. If you want a dish that’s good looking, full of fresh flavor, and guaranteed to get noticed, this is definitely one to keep in your regular rotation.
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- INGREDIENTS
- Ingredients for the Zucchini Pie
- Baby Zucchini (summer squash) 20 - (about 400 g)
- Mozzarella cheese 1 ⅓ cup (150 g)
- Breadcrumbs 2 ½ tbsp (20 g)
- Puff pastry 1 roll - (from 230 g)
- Grana Padano PDO cheese 0.8 cup (80 g) - to grate
- Garlic 2 cloves
- Parsley 2 spoonfuls - minced
- Extra virgin olive oil 2 spoonfuls - + the one for the final coating
- Butter to taste - to butter the baking pan
- Fine salt to taste
- Black pepper to taste
How to prepare Zucchini and Their Flowers Pie
To prepare the zucchini and their flowers pie start by taking the zucchini flowers: remove the stem 1, the central pistil 2, and cut off the end of the flower 3.
Now cut the zucchini into rounds 4. Place in a fairly large pan the extra virgin olive oil, heat it for a minute, then add the crushed garlic and let it sauté for a couple of minutes 5. Now add the zucchini and let them cook for 10 minutes over low heat, stirring occasionally. Once the zucchini are tender, sprinkle them with finely chopped parsley and adjust with salt and pepper 6.
Now add the zucchini flowers 7, mix for a few seconds and turn off the heat. Take the puff pastry and roll it out slightly with a rolling pin 8. Place the pastry in a previously buttered mold and prick it with the tines of a fork 9.
Sprinkle the pastry in the mold with 50 g of Grana Padano 10. Then pour the zucchini 11 and the flowers (which you can arrange in a radial pattern) 12.
Now cut the mozzarella into pieces not too small 13 and carefully spread the mozzarella on the surface of the pie 14. Sprinkle with the Grana Padano 15,
the breadcrumbs 16 and finish by drizzling with a little extra virgin olive oil 17. Bake in a preheated oven at 350°F for about 15-20 minutes (if convection, 320°F for 10-15 minutes), until you see the surface of the savory pie well browned. Your savory pie filled with zucchini and their flowers is ready, let it cool slightly and serve it 18.