Chef Gianluca Deiana Abis: Torta Di Zucchini/Zucchini Pie

Prep time: 2 hours

Cook time: 50 minutes

Difficulty: 1 out of 5

Serve: 6


For dough:

1 stick or 4 oz of Butter

1 cup of Flour

1 egg

Salt qb

For staffing:

1 cup of fresh cream

3 eggs

5 small zucchini

8-10 slices of smoked provolone

1/4 cup of grated Parmesan

Nutmeg qb

Non stick Round tart molds with movable bottom 9 inches diameter


When you want to make this zucchini savory pie, first make the dough, with the flour, cold butter. Knead first with your fingertips and then with your hand. After a few minutes add the egg. When the dough has formed, crush it between two sheets of baking paper and let it rest in the fridge for two hours. Meanwhile, slice the zucchini. Arrange them in a pan and put on the side. In a container mix the eggs and cream with a little nutmeg and salt.

Take the dough out of fridge, place it in a pan, and then prick it with a fork.

Layer smoked provolone, add zucchini and pour evenly the cream that you have prepared previously. Sprinkle with Parmesan.

Bake in the oven at 350 F for 50 minutes.

Let it cool down.

It is absolutely delicious both warm and cold. If

Chef tips:

If you are not a big fan of deep smoky flavor of provolone, mozzarella or fontina cheese would be your best choice for substitute.


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