Zucchini and smoked scamorza pie is a simple and flavorful Italian savory pie, perfect for spring and summer when zucchini are at their best.
Made with a crisp puff pastry base and a rich, cheesy filling, this savory pie combines the delicate sweetness of zucchini with the distinctive smoky flavor of scamorza cheese, creating a balanced and satisfying dish.
It’s quick and easy to prepare, making it ideal for a weeknight dinner or a last-minute meal. You can serve it warm straight from the oven or at room temperature, and it will still taste just as delicious.
This zucchini savory pie is perfect as an appetizer, a light main dish with a fresh salad, or a practical option for picnics, buffets, and outdoor meals.
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Ingredients
Prep Time: 15 Min | Cook Time: 20 Min | Servings: 6
You will need a 30 cm (12-inch) round baking pan
- 3 large eggs
- 200 g (7 oz) smoked scamorza cheese, or smoked mozzarella
- 3 medium fresh zucchini
- 1 sheet puff pastry, thawed if frozen (you can also make it from scratch with our quick puff pastry recipe)
- 50 g (½ cup) grated Parmigiano Reggiano
- A pinch of salt
For best results, choose firm zucchini and a good-quality smoked scamorza for a more intense flavor.
Instructions
Step 1) - Wash and dry the zucchini. Trim off the ends, then use a vegetable peeler to slice them into very thin strips. Set aside.
In a bowl, crack the eggs and add a pinch of fine salt. Beat lightly with a fork.
Step 2) - Add the grated Parmigiano Reggiano and mix until well combined.
Slice the smoked scamorza cheese.
Step 3) - Place the puff pastry in a 30 cm (12-inch) round baking pan lined with parchment paper. Prick the base lightly with a fork.
Arrange a layer of scamorza slices evenly over the puff pastry.
Step 4) - Add about two-thirds of the zucchini strips, distributing them evenly. Pour the egg and cheese mixture over the zucchini.
Step 5) - Arrange the remaining zucchini strips on top in a radial pattern for a decorative finish.
Drizzle with a little extra-virgin olive oil and bake in a preheated oven at 180°C (350°F) for about 20 minutes, until golden on top and crisp on the bottom.
Remove the zucchini and smoked scamorza pie from the oven and let it cool slightly before slicing and serving.
How to Store Zucchini and Smoked Scamorza Pie
Store the zucchini and smoked scamorza pie in the refrigerator for up to 2 to 3 days. Cover it with plastic wrap or place it in an airtight container. Reheat it in the oven before serving.
You can also freeze leftover slices for up to 1 month. Wrap them tightly in plastic wrap or place them in a freezer bag before storing them in the freezer.
To thaw, let the slices defrost at room temperature for a few hours, then reheat them in the oven or microwave.
Tips for the Best Zucchini Savory Pie
HOW TO PREVENT A SOGGY ZUCCHINI PIE - Zucchini contain a lot of water, which can affect the texture of the pie. Follow the tips below to keep the base crisp and well baked.
CHOOSE THE RIGHT ZUCCHINI- Use fresh, medium-sized zucchini. Smaller zucchini tend to be sweeter and less watery, which helps prevent the pie from becoming soggy.
SLICE THE ZUCCHINI VERY THINLY - Thin slices cook more evenly and release less moisture during baking. Using a vegetable peeler is the easiest way to get consistent, delicate strips.
REDUCE EXCESS MOISTURE IF NEEDED - If you can’t slice the zucchini very thinly, quickly sear the slices on a hot griddle for a few minutes. This helps them lose excess moisture before baking and improves the final texture of the pie.
Variations
USE A DIFFERENT CHEESE - If you don’t like the smoky flavor, you can use unsmoked provola or caciocavallo. For a milder and more neutral taste, mozzarella also works well. If using mozzarella, make sure to drain it thoroughly to avoid excess moisture.
ADD MEAT FOR A HEARTIER VERSION - For a more substantial savory pie, add a layer of prosciutto or crumbled sausage. Both options pair very well with zucchini and cheese.
ADD ZUCCHINI FLOWERS - In spring, if you find zucchini with their flowers still attached, you can add them to the pie for extra color and a delicate flavor typical of Italian seasonal cooking.
FAQ About Zucchini and Smoked Scamorza Pie
Yes, you can prepare it a few hours in advance and keep it at room temperature. You can also refrigerate it and reheat it in the oven before serving.
No, the zucchini can be used raw if sliced very thinly. If the slices are thicker, it’s better to quickly cook them in a pan or on a griddle to reduce their moisture.
You can substitute it with unsmoked provola, caciocavallo, or mozzarella. If using mozzarella, make sure to drain it well to avoid excess liquid.
Zucchini release a lot of water during baking. To prevent a soggy pie, slice them very thinly, avoid using too many, and make sure the pie is baked long enough to develop a crisp base.
More Italian Savory Pie Recipes to Try
If you enjoy this zucchini and smoked scamorza pie, try these other Italian savory pies and vegetable tarts:
- Torta Pasqualina (Italian Savory Easter Pie)
- Torta Pasqualina with Artichokes
- Asparagus and Ricotta Tart
- Asparagus Puff Pastry Baskets
Recipe Card
Zucchini and Smoked Scamorza Pie
Ingredients
- 3 large eggs
- 200 g smoked scamorza cheese or smoked mozzarella - 7 oz
- 3 medium fresh zucchini
- 1 sheet puff pastry - thawed if frozen (you can also make it from scratch with our quick puff pastry recipe)
- 50 g grated Parmigiano Reggiano - ½ cup
- 1 pinch salt
Instructions
- Wash and dry the zucchini. Trim off the ends, then use a vegetable peeler to slice them into very thin strips. Set aside.
- In a bowl, crack the eggs and add a pinch of fine salt. Beat lightly with a fork.
- Add the grated Parmigiano Reggiano and mix until well combined.
- Slice the smoked scamorza cheese.
- Place the puff pastry in a 30 cm (12-inch) round baking pan lined with parchment paper. Prick the base lightly with a fork.
- Arrange a layer of scamorza slices evenly over the puff pastry.
- Add about two-thirds of the zucchini strips, distributing them evenly.
- Pour the egg and cheese mixture over the zucchini.
- Arrange the remaining zucchini strips on top in a radial pattern for a decorative finish.
- Drizzle with a little extra-virgin olive oil and bake in a preheated oven at 180°C (350°F) for about 20 minutes, until golden on top and crisp on the bottom.
- Remove the zucchini and smoked scamorza pie from the oven and let it cool slightly before slicing and serving.
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