Pan-fried potato and zucchini pie: the recipe for a tasty and stringy dish

ingredients
  • potatoes
    250 grams
    • 899 kcal

  • Courgette
    250 grams
    • 17 kcal

  • Mozzarella for pizza


    100 grams
  • Bresaola
    100 grams

  • Flour
    50 grams
    • 146 kcal

  • Extra virgin olive oil


    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

  • pepper
    to taste
    • 79 kcal

Calories refer to 100 grams of product

The potato and zucchini pie in a pan it’s a tasty cottage that’s super easy to make. It can be enjoyed warm or lukewarm and is perfect for serving as appetizers, according to o single dish on a hot summer day: the vegetables are mixed raw, without needing to be blanched beforehand, and do not require cooking in the oven. Tasty and golden on the surface, it hides a soft filling and stringy made from mozzarella and bresaola, which you can vary according to your tastes and what you have at home: scamorza, provolone, speck, cooked ham … A dish that will conquer young and old, that you can also prepare in advance and warm up just before you reach the table. Follow our simple step by step recipe.

How to make potato and zucchini pie in a pan

Potato and zucchini pie in a pan

Grate the potatoes and zucchini and cut them into julienne. Collect them in a bowl, salt them lightly (1) and let them rest for half an hour.

Potato and zucchini pie in a pan

After this time, squeeze them well, so that they lose their vegetation water (2).

Potato and zucchini pie in a pan

Add the flour (3) and mix well.

Potato and zucchini pie in a pan

In a non-stick frying pan 22 cm in diameter, heat a drizzle of oil, put half of the mixture and press well (4). Cook for about 5 minutes.

Potato and zucchini pie in a pan

Spread the cheese on the surface, cut into cubes (5).

Potato and zucchini pie in a pan

Cover with the bresaola slices (6).

Potato and zucchini pie in a pan

Add the rest of the mixture and press well with the back of a spoon (7). Cover with a lid and cook over low heat for about 10 minutes.

Potato and zucchini pie in a pan

Using the lid, turn the cake over and continue baking on the other side as well. Transfer to a serving dish, season with salt and pepper and serve hot or warm (8).

Advice

Tasty and versatile, this recipe can be offered in many variations: you can replace the bresaola with speck, salami, raw ham; mozzarella for pizza with another stretched cottage cheese and enrich the vegetable dough with the aromatic herbs that you prefer, such as thyme, rosemary, mint and parsley.

You can also make it a different version by replacing or adding part of carrots Where red turnips grated in julienne. Instead of classic potatoes, you can also use American ones.

If you liked the recipe, also try the Seared Potato Focaccia.

storage

The pan-fried potato and zucchini pie will keep in the refrigerator, in a special airtight container, for 1 to 2 days. Freezing is not recommended.

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