Friday, July 22, 2011

Zucchini blossom savory pie

I love savory pies. They are so easy to make and so versatile, but most of all they are yummy both hot and cols, so they are also perfect as leftovers. Seriously, there's nothing I don't like about them. Plus, this summer I'm being kind of lazy in the kitchen, which means that I tend to gravitate towards quick and easy recipes that pack in a lot of flavors and fresh ingredients. 

Zucchini blossoms are easy to come by here in Switzerland and in Italy, both by themselves or still attached to baby zucchini. If you can't find them in your area you can make the pie with baby zucchini by themselves, it will still be good. Or you can make this other savory pie with spring vegetables.

ZUCCHINI BLOSSOM SAVORY PIE 

One pie crust, such as Pillsbury
2 eggs, beaten and seasoned with salt and pepper
1 pound ricotta cheese
1/2 cup Parmesan cheese
2 cups chopped baby zucchini
8 zucchini blossoms
Salt and pepper

Grease a round pie pan and unroll the pie crust on it.

In a bowl, mix eggs, cheeses and zucchini and season with salt and pepper to taste. Pour mixture into pie crust. Decorate top of pie with zucchini blossoms cut in half.

Preheat oven to 400F. Cook pie in preheated oven for 20 minutes.

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