Zucchini Cheese Pie – shredded zucchinis mixed with cottage (or ricotta) cheese, cream and eggs, then poured into a pie crust; sweet or savory.
I love both sweet and savory pies. This Zucchini Cheese Pie can be both. I usually make it neutral (just 2 tablespoons of sugar), so that people who like it sweet can sprinkle it with some sugar, while others can enjoy it as a savory pie. If you and your family agree to make it sweet, you can add more sugar to the filling prior to baking.
To make Zucchini Cheese Pie, shredded zucchinis are mixed with cottage (or ricotta) cheese, cream and eggs, then poured into a pie crust and baked. Very simple dish that nobody can resist!
- 2 cups (350 g) all-purpose flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/4 cup yogurt
- 1/4 cup oil
- 2 medium zucchinis
- 3 eggs
- 1 lb (1/2 kg) cottage cheese or ricotta cheese
- 1/2 cup (200g) whipping cream or half-and-half
- 2-4 Tbsp sugar
- 1/2 tsp salt
- 1 Tbsp semolina
Wash the zucchinis and grate them with a box grater, using the side with the largest holes (or use your food processor for it). Sprinkle them with some salt and toss with your fingers. Transfer grated zucchinis to a colander set over the bowl and let rest for 30 minutes.
In a bowl, combine all-purpose flour with 1 tsp salt, baking powder, baking powder, yogurt and oil and mix until you get soft dough. Wrap in a plastic foil or cover and refrigerate for 30 minutes.
On a floured surface, roll the dough into a large rectangle. Place the dough in an oiled and floured 15x9 inch (40x14 cm) pan, covering bottom and sides of the pan.
Wash grated zucchini with water, squeeze with your hands to remove the excess liquid.
In a large bowl, whisk 2 whole eggs and 1 egg white. Add cheese, cream, sugar, salt and semolina. Add grated zucchinis and mix to combine. Pour the mixture into prepared crust. Brush the filling with leftover egg yolk.
Bake in 375 F (175 C) preheated oven for about 40 minutes.