How To: Seasonal Cooking – Savoury Zucchini and Ricotta Pie


I’ve had this recipe for a savoury zucchini pie bookmarked for quite sometime. The torn magazine page has been sitting in a pile of “recipes to be tried soon” for so long that this pile should now be called “recipes to be tried in a very long time.” The thing is I’ve been afraid, very afraid. What in a recipe from one of my favourite cooking magazines could cause me to feel such fear?

Homemade pie crust.


Homemade bread? No problem. Homemade pizza dough? Easy. But there is something about homemade pie crust that has me shaking in my boots. Until now that is.


This pie crust came together in literally 5 minutes. After I had finished I kind of looked around and thought, that’s it?! Yup, that is it! I must admit it was a bit crumbly, so instead of rolling it out I simply pressed it into my pie pan. Worked like a charm. It also uses olive oil in place of the traditional butter so it’s heart healthy to boot!


This pie is so unique and impressive looking, it is perfect for summer entertaining. But in reality, it is the definition of a “quicky meal.” It is light tasting and filling at the same time – exactly what I look for in a summer dish.


All it needs is a simple salad and dinner is served. Say goodbye to your pie nightmares and say hello to savoury pie dreams.



Savoury Zucchini and Ricotta Pie

Serves 6
Dietary Vegetarian
Meal type Main Dish
Misc Pre-preparable
From magazine Adapted from Cooking Light


  • 1 2/3 Cups all purpose flour
  • 1/2 Tsp salt
  • 1/2 Tsp baking powder
  • 1/3 Cup plus 1 tbsp olive oil
  • 1/4 cup water
  • 2 Small zucchini (cut crosswise into thin circles)
  • 3/4 cups low fat ricotta
  • 1/2 cup parmesan cheese (grated)
  • 1/2 Tsp dried thyme
  • 1/2 Tsp grated lemon rind
  • 1/2 Lemon juiced
  • 1 egg
  • handful fresh basil (to garnish)
  • salt and pepper (to taste)


You can prepare the pie dough ahead of time and store it in the fridge until you are ready to bake your pie. If you can find summer squash, use it to replace half the zucchini.


1. In a food processor dump the flour, salt, and baking powder and pulse two times. Combine 1/3 cup oil and water in a small bowl and with food processor running, pour in slowly. Process until dough is crumbly.
2. Place dough on a floured surface and knead a couple times. Form into a small disc, wrap in plastic wrap, and place in the fridge for at least 30 minutes.
3. Preheat oven to 400 degrees. In a large bowl combine zucchini and remaining olive oil. In a separate bowl, mix together ricotta, parmesan, thyme, lemon zest and juice, and the egg. Season with salt and pepper.
4. When you are ready to bake your pie, remove the dough from the fridge and press into a 8 or 9 inch pie plate. Spread ricotta filling evenly along the bottom and lay zucchini slices, slightly overlapping, in a circle on top.
5. Bake in the oven for about 40 minutes, or until golden brown. Let cool and garnish with torn fresh basil leaves.

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