zucchini pie

July 23, 2010 at 7:40 am 2 comments

There’s really no better way to enjoy good food than to enjoy it with your family. But before I get into that, I feel a need to explain my long absence. A dentist decided that it was necessary to forcibly remove my wisdom teeth from my face. Since I was on pretty much a mashed potato and applesauce diet for a week or so, I got out of the habit of cooking. I got back into it on my recent trip to the beach (!!!) with my family. And that, my friends, is where our story begins.

With zucchini pie. Don’t squirm, it’s easy. I’m going to share with you my new favorite pie dough recipe, complete with link to anyone-can-do-it directions and step-by-step photos, provided by one of my favorite bloggers, Joy the Baker. However, if dumping flour and butter on your counter and attacking it with a rolling pin seems like more mess and stress (which I’ve dubbed Thing 1 and Thing 2, in my kitchen) than you’re up for, I’m confident this pie would still be delicious with store-bought pie dough, or whichever dough recipe is your go-to favorite.

If you’re not growing zucchini in your garden (and obviously I’m not either – my garden is pine straw with some bird-seed-spawned bushes and a huge strand of caution tape stretched around it) check out the farmer’s market or grocery, because they are in a literal abundance right now.

I’d recommend sharing this pie with family, like I did, because it will be a hit for sure. I got three separate recipe requests and one very pleased 2-year-old. Can we go back to the beach now, please?

Zucchini Pie

Adapted from Smitten Kitchen and Joy the Baker.

My biggest adaptations on this recipe were to use a different crust, double the ricotta, and call it a pie. It’s actually a gallette. But I’m not that sophisticated. It’s a free-form pie to me 🙂

Serves 6-8

  • 1 large or 2 small zucchinis, sliced into thin rounds
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 tablespoon chopped basil leaves
  • 1 egg yolk
  • 1 teaspoon water
  • 1 crust worth of prepared pie dough (see recipe below, or use store-bought)

Spread the zucchini slices out on paper towels. Sprinkle with salt and let drain for 30 minutes. Gently blot the tops of the zucchini with paper towels to dry. In a small bowl, whisk the olive oil and garlic together; set aside. In a separate bowl, mix the ricotta, parmesan, mozzarella, and a teaspoon of the garlic olive oil together, and season with salt and pepper as desired.

Preheat the oven to 400F. On a floured work surface, roll out your pie dough into a roughly 12″ circle. Transfer to a baking sheet lined with parchment paper. Spread the ricotta mixture evenly over the pie dough, leaving a 2″ border. Arrange the zucchini on top, in overlapping concentric circles, starting at the outside edge and working in toward the middle. Drizzle the remaining tablespoon of the garlic olive oil evenly over the zucchini. Fold the pie dough border over the filling, pleating the edges to make it fit. The center will be open. Whisk together the egg yolk and water and brush the crust with the egg yolk glaze.

Bake the pie until the cheese is puffed, the zucchini is slightly wilted, and the crust is golden brown, 30-40 minutes. Remove from the oven, sprinkle with basil, and let stand 5 minutes before transferring to a serving plate.

Buttermilk Pie Crust

For thoroughly helpful step-by-step instructions with photos, visit Joy the Baker.

  • 2 sticks (8 oz) cold, unsalted butter
  • 2  1/2 (12 oz) cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup (5-6 oz) buttermilk

Cut the chilled butter into 1/2 inch cubes and place in the freezer to chill for 15 minutes. Measure out the buttermilk and store in the refrigerator to keep it cold.

Sift together the flour, sugar and salt in a large bowl. TAke the cold butter from the freezer and toss it with the flour mixture, until coated. Dump the butter cubes and flour mixture onto a work surface. With a rolling pin, roll the mixture, flattening the butter cubes with the flour into long, thin, floured butter sheets. Work quickly to ensure that the butter stays cold.

Place the flour and flattened butter back in the large bowl and chill for 10 minutes. When the butter is cold again, remove the bowl from the refrigerator, make a small well in the center of th emixture. Add the cold buttermilk to the bowl all at once. Bring the dought together with your hands, making sure that all of the flour is moistened by the milk (add another tablespoon or so of buttermilk if all of your flour isn’t moistened). The dough will be shaggy. Form the dough into two mounds (they will be rough and hard to shape together, but will come together in the refrigerator).

Wrap the dough in wax paper or plastic wrap and chill the dough for at least an hour in the refrigerator. At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weeks.

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Entry filed under: Guinea-pigged. Tags: , , , , .

leftover french fry frittata sweet corn cupcakes with browned butter frosting

2 Comments Add your own

  • 1. Win  |  July 23, 2010 at 8:20 am

    wahoo!!! not sure I can make it as great as you did, but I’ll try!!!

    Reply
  • 2. annette  |  July 25, 2010 at 9:43 am

    so tasty. 🙂 and so nice to see a new post!

    Reply

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