Zucchini & Shallot Pie

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

A savory summer pie with a base of ricotta and eggs is the answer to an abundant vegetable harvest. This version from Piedmont is made with zucchini, but other vegetables can be substituted, such as bell peppers, eggplants, or tomatoes—whatever you have on hand.


  • ¼ cup extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1


  1. Heat oil in a 6-qt. saucepan over medium-high. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini and cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl and let cool. Stir in Pecorino, ricotta, parsley, eggs, salt, and pepper.
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