Italian Zucchini Pie

by Francesca
10/12 Slices
45 min

This is one of my favourite savoury cakes which makes me think of Italy and the hot summer in Puglia, especially because of the aroma of the fresh mint in it.

it is also an incredibly versatile pie! It can be the perfect addition to your picnic, a great showstopper on your party table or the best make ahead meal for your or your kids’ lunchbox.

You can also freeze it already cooked which makes it so convenient!

i love that it’s crunchy outside and soft inside.

if you love zucchini and savoury cakes, you need to try this combo, you won’t be disappointed. it’s really delicious!

Recipe details
  • 10/12  Slices
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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  • 300gr (2 1/3 cups plus 1 tbsp) zucchini
  • 200gr (1 2/3 cups) self-raising flour
  • 50gr Parmesan cheese
  • 100ml (1/3 cup plus 1 tbsp) vegetable oil
  • 1 small onion finely chopped 
  • 1 handful fresh mint leaves finely chopped
  • 4 eggs
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
Start by washing the zucchini and slice them in thin wheels then put on the side.
Preheat the oven at 180 degrees.
Take a bowl and mix all the other ingredients together and then add the zucchini wheels last.
Mix well then transfer the mixture into a cake pan lined with baking paper. Flatten it so that it’s even everywhere.
Cook in the oven for about 35 minutes at 180 degrees Celsius or until the top turns nice and golden.
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  • MARY KAROUZ MARY KAROUZ on Oct 10, 2022

    Put measurements in American. Not fun to have to look them up.

  • Anne Anne on Oct 20, 2022

    I make something very similar to this...its called Zucchini quiche !! You leave out the mint and flour, and in place of the flour you use Bisquik...