Focaccia ripieno di zucchini is a savoury zucchini pie and one of the most delicious ways to get rid of too many, too big squash.
Zucchini are extraordinary generous vegetables with a high yield of fruit and flowers over a long season. For an ordinary family it can be almost impossible to keep up with just a few garden plants, which is one of the reasons I love this savoury zucchini pie: It easily absorbs 4 oversized zucchini. The other reasons are taste and durability. Focaccia ripieno di zucchini is one of the most delicious savoury pies with a rich herbal flavour of rosemary, thyme, lemon zest, garlic and onions. And it only gets better after a day – or even two – in the fridge.
Like other focacci you can eat the savoury zucchini pie tepid or cold. Take a slice for lunch, bring it along on a picnic or pair it with a green salad for vegetarian dinner.
For the pie crust
300 g flour
100 g butter
100 ml olive oil
1 tsp salt
For the filling
2 red onions
2 cloves of garlic
4 large zucchini
Olive oil, salt and pepper
Start by preparing the crust.
Mix flour and salt
Rub butter into the flour with the tip of your fingers.
Continue to work in the olive oil in the same way.
When the mixture looks like bread crumbs is time too add the egg.
Stir the egg around and then press the pastry together to form a firm ball. You may have to add a little cold water, if it seems too flaky.
Wrap the pastry in cling film, and leave it to rest in the fridge, while you prepare the filling.
Peel and dice the onions and the garlic cloves finely.
Heat the olive oil in a large pan and fry the onions over medium heat.
Wash and dice the zucchini, and add them to the onions.
Spice the vegetables with grated lemon zest, chopped thyme and rosemary, and salt and pepper to taste.
Turn up the heat, when the zucchini start to sweat, and keep them cooking until all the water had evaporated. This may take some time.
Allow the vegetables time to cool off.
Roll out two thirds of the pastry between two layers of baking paper.
Use the pastry to line a greased spring form pan.
Roll the remaining pastry out in the shadow of a thin lid.
Mix beaten eggs with the fried vegetables.
Pour the egg and vegetable mixture into the pastry shell, cover it with the pastry lid, and seal the edges.
Brush the party lid with a mixture egg yolk and cold water
Bake the savoury zucchini pie at 175 C for 40 minutes, until the surface is golden.
Serve the first slices of savoury zucchini pie, while it is still a little warm from the oven.