Zucchini and ricotta savory pie with the Thermomix
The weeknight lifesaver that never disappoints: crispy pastry shell and a soft zucchini and ricotta filling. Good hot, warm, and even the next day.
A classic weeknight lifesaver, just as good as a starter, for a buffet or a picnic: the crispy shell of puff pastry holds a soft, flavorful filling of zucchini and ricotta. Thanks to the Thermomix, making the filling takes just a few minutes: the oven does the rest.
Problem number one: the soggy base
If you've made a zucchini savory pie before and ended up with a soggy base, the culprit is always the same: water. Zucchini hold a lot of it, so does ricotta, and during baking it all ends up on the pastry.
Here we fight it on three fronts:
- Cooking without the measuring cup. Resting the basket on the lid lets the water released by the vegetables evaporate instead of staying trapped in the bowl. It's the single most important step of all.
- Drained ricotta. If it looks watery in the tub, put it in a sieve for 15 minutes before using it: you'll be surprised how much whey it releases.
- Pricked base. The fork holes let out the steam that forms under the pastry, keeping it from lifting and going soft.
For extra insurance, sprinkle the pricked base with a spoonful of homemade breadcrumbs before pouring in the filling: it soaks up any remaining moisture without changing the flavor.
Why it needs to cool before cutting
Straight out of the oven the filling is still runny, so cutting it right away makes the slice fall apart and the filling spill out. It needs 15-20 minutes for the eggs to finish setting and the structure to hold together. It's the same reason quiches are served warm, not piping hot.
Variations
The zucchini and ricotta base takes to almost anything:
- Cheesy: cubes of scamorza, smoked provola or well-squeezed mozzarella.
- Savory: cubed speck, cooked ham or sautéed pancetta added along with the shallot.
- Herby: fresh mint (the classic pairing with zucchini), chives or thyme.
- Gluten-free: it also works without the shell, poured into an oiled tin like a crustless bake.
- With other vegetables: well-squeezed spinach, sautéed mushrooms or leeks follow the same method.
Storage
It keeps in the fridge for 2-3 days, covered. It's delicious cold the next day too, but if you'd rather have the pastry crispy again, warm it for 5 minutes in the oven at 180°C or in the air fryer: it comes back just like fresh. It can also be frozen already baked, sliced.
Ingredients
- 1 round sheet of puff pastry (or shortcrust)
- 3 medium zucchini (about 350-400 g)
- 250 g ricotta, well drained if watery
- 2 medium eggs
- 50 g grated Parmesan (or Grana Padano)
- 1 shallot (or half a white onion)
- 20 g extra virgin olive oil
- salt and pepper, to taste
- optional: chives, mint leaves or cubes of a melting cheese (such as scamorza)
Method
- 1
If the Parmesan isn't already grated, chop it in chunks in the clean, dry bowl, then transfer it to a small bowl and set aside
⏱ 10 secvel 10 - 2
Put the peeled, halved shallot in the bowl and chop it
⏱ 5 secvel 5 - 3
Open the lid, scrape the chopped shallot down with the spatula. Add the oil and sauté, reverse mode
⏱ 3 minvel 1🌡 120°C - 4
Wash the zucchini, slice them thinly or cut into cubes and add them to the bowl with the sautéed shallot along with a pinch of salt. Cook, reverse mode: remove the measuring cup and rest the basket on top, so the released water can evaporate
⏱ 10-12 minvel 1🌡 100°C - 5
Transfer the zucchini to a large bowl and let them cool slightly. No need to wash the bowl
- 6
In the still-unwashed bowl, add the well-drained ricotta, the eggs, the grated Parmesan, a pinch of salt and a twist of pepper. Blend to combine
⏱ 20 secvel 4 - 7
Pour the ricotta mixture into the bowl with the warm zucchini. If you like, add chopped herbs or cubes of provola, and mix gently with the spatula
- 8
Preheat the oven to 190°C conventional (or 180°C fan). Unroll the pastry into the tin (24-26 cm), prick the base with a fork, pour in the filling and level it out. Fold the excess edge inward, forming a decorative border
- 9
Bake on the lower-middle shelf until the edges are golden and puffed and the surface is lightly colored
⏱ 30-35 min🌡 190°C
Tip
For a base that isn't soggy, drain the ricotta well (even 15 minutes in a sieve helps): cooking the zucchini without the measuring cup does a lot of the work, but this matters too. Let it cool for at least 15-20 minutes before cutting: the filling firms up and the slice holds together. It's also delicious cold the next day.
You might also like
Rice with salmon and zucchini, Thermomix in 25 minutes
A quick, delicate main course: rice, fresh salmon and zucchini all cooked in the bowl. The salmon stays whole thanks to the Soft speed.
Sacher muffins with the Thermomix, apricot-filled
Soft chocolate muffins with an apricot jam heart, inspired by the Sacher cake: ready in under 40 minutes with the Thermomix.
Beet and speck risotto with the Thermomix, vivid red, no wine
Vivid red beet risotto: part blended to a purée for the color, part diced small for texture, topped with crispy speck bits.
Message me, I reply within the day
Price, recipes, how the demo works: ask me anything on Instagram, no strings attached. If you're in the area and want to try it in person, we can set up a demo whenever suits you.
I run in-person demos in South Tyrol (Alto Adige), Italy. Wherever you are, the recipes on this site are yours to use freely.
Message me on Instagram →