Zucchini and sausage savory pie

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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zucchini and sausage savory pie with puff pastry easy recipe by tasty corner
  • DifficultyVery easy
  • CostCheap
  • Preparation time20 Minutes
  • Rest time10 Minutes
  • Cooking time40 Minutes
  • Serving8 servings
  • Cooking methodOven
  • CuisineInternational
  • SeasonalityEvergreen

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.

1 roll puff pastry (round, 9 inch)
1 cup béchamel sauce (230 ml)
4 zucchini (12 oz – 350 grams)
2 sausages (about 7oz – 200 grams)
1/4 onion
3.5 oz cheese (mozzarella, provolone… – 100 g)
1 egg
3 tablespoons extra-virgin olive oil
1 pinch salt

Tools

1 Chopping Board
1 Knife
1 Bowl
1 Pan non-stick
1 Cake pan 9 inches
1 Slotted Spoon
1 Tablespoon
1 Fork

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.

cut zucchini in 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.

cook the zucchini for the zucchini and sausage savory pie

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.

brown the sausage for the savory pie with zucchini

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.

prepare the filling for the zucchini and sausage savory pie

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.

put the filling in the puff pastry for the savory pie

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.

the sausage and zucchini savory pie is ready

Let it cool down for at least 10 minutes before serving. This zucchini and sausage savory pie is excellent either warm or cold.

en_v_ zucchini and sausage savory pie with puff pastry easy recipe by tasty corner

Conservation

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

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