Italian Zucchini Pie Recipe

Zucchini: Fresh and grated, it adds moisture and a mild flavor to the pie.

All-purpose flour: Provides structure and helps bind the ingredients together.

Parmesan cheese: Adds a rich, savory flavor and helps create a golden-brown crust.

Milk: Adds moisture and helps create a smooth batter.

Eggs: Act as a binding agent and add richness to the pie.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a hint of spice and depth to the dish.

When grating the zucchini, place it in a clean kitchen towel and squeeze out any excess moisture. This will prevent the pie from becoming too watery and ensure a better texture.

• 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 more fiber and nutrients, though it may make the pie slightly denser.

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

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

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• salt - Substitute with soy sauce: Soy sauce adds a similar salty flavor with an additional umami boost.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist to the dish.

• 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 dish tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3-4 days.

• If you prefer to store individual slices, wrap each slice in plastic wrap and then place them in an airtight container. This method is great for quick, grab-and-go servings.

• To freeze the Italian zucchini pie, first ensure it is completely cooled. Wrap the entire pie or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.

• Place the wrapped pie or slices in a freezer-safe bag or airtight container. Label with the date to keep track of freshness. The pie can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the pie in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave, but be cautious to avoid overheating.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed pie or slices on a baking sheet and cover loosely with aluminum foil. Heat for about 15-20 minutes, or until warmed through. If reheating from frozen, it may take an additional 10-15 minutes.

• For a crispier crust, remove the aluminum foil during the last 5 minutes of reheating.

• Oven Method:

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

• Microwave Method:

  1. Place a slice of 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 the slice of Italian zucchini pie in the skillet.
  4. Cover with a lid and heat for 5-7 minutes, flipping halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the slice of Italian zucchini pie in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. If needed, extend the time by 1-2 minutes until fully warmed.

• Oven: To bake the zucchini pie at the required temperature of 375°F (190°C).

• Mixing bowl: To combine and mix all the ingredients together.

• Whisk: To whisk together the eggs, milk, salt, and pepper.

• Grater: To grate the zucchini into fine pieces.

• Measuring cups: To measure out the zucchini, flour, and milk accurately.

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

• Pie dish: To pour the mixture into and bake the pie.

• Cooking spray: To grease the pie dish to prevent sticking.

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

• Cooling rack: To let the pie cool for a few minutes before slicing and serving.

Pre-grate the zucchini: Grate the zucchini in advance and store it in the fridge to save time during preparation.

Use pre-shredded cheese: Opt for pre-shredded parmesan cheese to cut down on prep time.

Measure ingredients ahead: Measure out the flour, milk, salt, and pepper before starting to streamline the process.

Mix in a food processor: Use a food processor to quickly combine the eggs, milk, and other ingredients.

Preheat the oven early: Start preheating your oven before you begin mixing ingredients to ensure it's ready when you are.