Italian Zucchini Pie Recipe

Zucchini: Thinly sliced to provide a fresh and light base for the pie.

All-purpose flour: Helps to bind the ingredients together.

Parmesan cheese: Adds a sharp, nutty flavor.

Mozzarella cheese: Provides a creamy and melty texture.

Milk: Adds moisture and helps to blend the ingredients.

Eggs: Acts as a binding agent and adds richness.

Salt: Enhances the overall flavor.

Black pepper: Adds a bit of spice and depth.

When slicing the zucchini, aim for uniform thickness to ensure even cooking. A mandoline slicer can be particularly helpful for achieving consistent slices. This will help the pie bake evenly and give you a better texture in each bite.

• zucchini - Substitute with yellow squash: Both have a similar texture and mild flavor, making them interchangeable in most recipes.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar hard texture and salty flavor, though it is slightly sharper.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts similarly to mozzarella and has a mild flavor that complements the dish.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk provides a similar consistency and is a good option for those who are lactose intolerant.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water per egg) work well as a binding agent and are suitable for vegans.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is slightly milder and less visually noticeable.

• Allow the Italian zucchini pie to cool completely at room temperature before storing. This helps prevent condensation, which can make the pie soggy.

• For short-term storage, cover the pie tightly with plastic wrap or aluminum foil. You can also use an airtight container. Store it in the refrigerator for up to 3-4 days.

• If you plan to freeze the pie, first wrap it tightly in plastic wrap, ensuring there are no gaps. Then, wrap it again with a layer of aluminum foil to prevent freezer burn.

• Label the wrapped pie with the date of freezing to keep track of its freshness. The Italian zucchini pie can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the pie in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the pie with aluminum foil to prevent the top from over-browning. Heat for about 20-25 minutes, or until warmed through.

• For a quicker option, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• If you prefer a crispier crust, reheat slices in a toaster oven or under the broiler for a few minutes, keeping a close eye to prevent burning.

• Always ensure the pie is heated to an internal temperature of 165°F (74°C) before serving to ensure food safety.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Italian Zucchini Pie on a baking sheet.
  3. Cover the pie with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until the pie is warmed through.
  5. Remove the foil for the last 5 minutes to crisp up the top layer.

• Microwave Method:

  1. Place a slice of the Italian Zucchini Pie on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place a slice of the Italian Zucchini Pie in the skillet.
  4. Cover with a lid and heat for about 5-7 minutes, flipping halfway through, until the pie is warmed through and the crust is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place slices of the Italian Zucchini Pie in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. Remove once the pie is hot and the top is slightly crispy.

• Oven: Used to bake the zucchini pie at a consistent temperature of 375°F (190°C).

• Mixing bowl: A large bowl to combine all the ingredients thoroughly.

• Pie dish: A dish to hold the mixture while it bakes in the oven.

• Measuring cups: Essential for accurately measuring the flour, milk, and cheeses.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Whisk: Helps to beat the eggs and mix the ingredients evenly.

• Knife: Used to thinly slice the zucchini.

• Cutting board: A safe surface to slice the zucchini on.

• Grater: Necessary for grating the parmesan cheese if not pre-grated.

• Spatula: Useful for scraping the mixture into the pie dish.

• Toothpick: Used to check if the pie is done by inserting it into the center.

• Cooling rack: Allows the pie to cool evenly after baking.

• Oven mitts: Protect your hands when handling the hot pie dish from the oven.

Pre-slice zucchini: Slice the zucchini in advance and store it in the fridge to save time on prep.

Use pre-shredded cheese: Buy pre-shredded mozzarella and parmesan to skip the grating step.

Mix dry ingredients ahead: Combine flour, salt, and pepper in a bowl beforehand to streamline the mixing process.

Batch cooking: Double the recipe and freeze one pie for a quick meal later.

Use a food processor: Quickly mix the zucchini, cheese, and eggs using a food processor to save time.