The zucchini and sausage savory pie is a very tasty and easy rustic pie made from puff pastry. Excellent to taste warm or even cold, as an appetizer or as a main dish, the zucchini and sausage savory pie is also it’s perfect to put in your picnic basket for a lunch in the park or for camping.
This zucchini savory pie has a delicate and creamy filling, consisting of a small amount of béchamel sauce, a single egg and of course zucchini and sausages, which need to be cooked briefly in a pan before being added to the filling.
Add some cheese to give a touch of extra flavor to this tasty savory pie: mozzarella is fine, as long as it’s not too watery; you can also use provolone, Swiss cheese or gruyere. The zucchini and sausage savory pie can became a great “clean-up-your-fridge” recipe if you have small amounts of cheese left over from previous preparations.
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- DifficultyVery easy
- Preparation time20 Minutes
- Rest time10 Minutes
- Cooking time40 Minutes
- Serving8 servings
- Cooking methodOven
Ingredients for the zucchini and sausage savory pie
I made the gluten-free zucchini and sausage savory pie using the gluten-free puff pastry and preparing a gluten-free béchamel.
How to prepare the zucchini and sausage savory pie
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To prepare the zucchini and sausage savory pie start by cutting the onion into fine slices. cut them into very thin slices.
Try to obtain the same thickness, so all slices are evenly cooked. Use a vegetable slicer, if you have one. Heat 3 tablespoons of oil in a non-stick pan.
Once warm, add the onion and let it brown on low heat for about a minute, being careful not to burn it. Then add the zucchini.
Salt, pepper and cook them over high heat for about 5 minutes, stirring often until they start to brown.
Remove them from the heat and keep aside. After removing their casings, crumble the sausages in the same pan and grain them well with the spoon tip.
et the sausage brown over medium heat for about 5 minutes, or until it turns golden brown, stirring frequently.
Strain it with a slotted spoon, removing part of the fat they might have released. Let it cool. Cut the cheese into small cubes. In a large bowl, combine the sausage, the bechamel and the egg.
Stir well to mix them, then also add the zucchini and the cheese, mixing everything together with a tablespoon. In the end you will get a well blended and quite thick mixture.
Roll out the puff pastry keeping its baking paper underneath and use it to line a cake pan of 9 inches in diameter. Prick the bottom using the prongs of a fork.
Fill it with the mixture of zucchini and sausages and fold the edges of the puff pastry inwards, to form the rim.
Bake the zucchini and sausage savory pie in a preheated oven at 356°F (180°C) on static mode for about 40 minutes.
At the end of cooking, the edges of the pie should be slightly golden brown and the inside should be quite dry.
Let it cool down for at least 10 minutes before serving. This zucchini and sausage savory pie is excellent either warm or cold.
You can store the zucchini and sausage savory pie in the fridge for 2 or 3 days.
Tips and variations
As stated above, the zucchini and sausage savory pie is an great “clean-up-your-fridge” recipe. Instead of sausage, in fact, you can also use leftovers of bologna, salami, bacon, ham, frankfurters…) which won’t even need to be cooked first like sausage.
Do you want to give an extra touch to this savory pie? Add a sachet of saffron powder to the béchamel sauce!
Translation by Giacomo Meucci