ZUCCHINI EGG PIE (TORTINO DI ZUCCHINE) – Recipe by Piero Benigni – This is an easy, delicate and delicious dish, popular everywhere in Italy. It can be enjoyed as a starter or a main course and served hot, lukewarm, at room temperature and even fridge-cold in summer. It is an excellent snack also, either alone or in sandwiches.

This kind of pies (Tortini) are prepared with beaten eggs and vegetables. Cheese, ham, milk, pepper, herbs, nutmeg and whatever else is needed to complete the taste and aroma are also often added. The vegetables are used in greater quantity if compared to an omelette and the eggs only have the task of bonding. They are cooked in medium-to-low oven (300 to 325 °F or 150-160 °C) until they have a dry surface but a very soft interior.

Zucchini egg pie
  • DifficultyVery easy
  • CostVery cheap
  • Preparation time10 Minutes
  • Rest time50 Minutes
  • Serving2
  • Cooking methodOven
  • CuisineItalian

Ingredients for 2-3 persons

  • 300 gcourgettes (zucchini, cleaned, 10 oz)
  • 3eggs
  • 3 spoonscheese (parmesan or other)
  • 1 spoonparsley (chopped)
  • 3 spoonsbreadcrumbs
  • 2 leavessage (or mint)
  • 1 clovegarlic
  • 1 spoonolive oil (or 1/2 oz butter)
  • nutmeg (at taste)
  • salt (at taste)
  • black pepper (at taste)
  • butter (to butter the baking pan)

Tools for the zucchini egg pie

  • Cooker
  • Baking Dish (square 6″x6″or round 8″)
  • Chopping Board
  • Knife
  • Pan (non stick, 10″)
  • Bowl
  • Fork
  • Hand Mixer
  • Scale

The dish is easy and requires non particular skill. You can use zucchini of any variety and size, but remember that the after-cleaning weight must be around 300 g (10 oz). You can use parmesan, pecorino, or a mixture of them. Use a baking pan of about 16 × 16 cm (6″x6″) or 20 cm (8″) round one. The raw pie should have a thickness of about 2 cm (3/4″) or a little more. Butter it carefully and sprinkle with breadcrumbs. Shave the cheese and chop parsley and sage together, separately chop garlic.
  1. Zucchini egg pie

    Clean zucchini and cut into small pieces. Cook over low heat in a non stick 24 cm (10″) skillet for 20 minutes or until fork tender. Add salt to measure. Straight in the pan blend 1/3 of them with the hand mixer.

  2. Zucchini egg pie

    Break 3 eggs into a bowl. Add a pinch of salt, one of pepper if you like, the cheese, two spoons of breadcrumbs, one tablespoon of chopped parsley and sage and some nutmeg. Beat well with a fork then add cold zucchini and mix again. Pour into the baking pan and evenly distribute with a fork. Sprinkle some breadcrumbs on top.

    Bake in not fan-assisted oven at 150-160 °C (300-320 °F), heat below and above, position below halfway up. Do not bake at higher temperature otherwise the pie will be eggy. Cooking time is around 20-30 minutes or until the pie has a dry surface but a moist moist and soft inside.

    Serve with more cheese and pepper at hand. This pie goes very well with green salads, tomatoes, mozzarella, fresh cheeses and cold cuts. It can be kept for 2 days in the fridge or frozen with a 3 months life in the freezer.

Link of the zucchini egg pie and others


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