Zucchini Small Pies

    zucchini small pies

    These zucchini small pies are perfect when you need a comforting, easy and simple idea for your family’s dinner.

    I know it’s not zucchini season, but even if I love so much Winter’s vegetables (savoy cabbage, cabbage, potatoes…), sometimes I do vary a little, also because we always have zucchini at the supermarket.

    I found this simple zucchini small pies recipe in an Italian site called Il Cucchiaio and I have just diminished the butter input and doubles the recipe to have 8 small pies.

    zucchini small pies zucchini small pies

    Zucchini Small Pies
    Prep time
    Cook time
    Total time
    Serves: 8
    • 17.5 ounces zucchini
    • 6 Tbsp butter
    • 4 eggs
    • 2 shallots
    • ¾ cups grated Parmesan or Grana cheese
    • extra virgin olive oil
    • salt
    • pepper
    • for the bechamel sauce:
    • 5 Tbsp butter
    • ⅓ cup flour
    • 1¾ scant cups of milk
    • nutmeg
    • salt
    • pepper
    1. Wash and clean the zucchini. Boil them. Drain and smash them with a fork.
    2. In a non adherent pan, add a thread of oil and butter. As soon as it melts, add the minced shallot and let it soften. Add the smashed zucchini.
    3. Let them cook until all liquid evaporate.
    4. Prepare the bechamel stirring together the flour, butter and milk in medium to low gas until it becomes dense.
    5. Add salt, pepper and nutmeg to taste.
    6. Turn on the oven 350°F.
    7. In a bowl, put together zucchini, bechamel, eggs, cheese and nutmeg. Mix until well combined.
    8. Grease 8 ramekins and distribute the mixture amongst them.
    9. Bake for about 30 minutes (or until fluffy and golden) in bain marie.
    10. Buon appetito!


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