Zucchini Pie

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• 1 teaspoon salt
• 3–4 tablespoons cold water
• 2 cups zucchini, grated (approximately 2 medium zucchinis)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 large eggs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• ¼ cup fresh herbs (such as parsley or dill), finely chopped

Instructions

1. Prepare the Pie Crust: In a mixing bowl, combine the flour and salt, ensuring they are well mixed. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs, which should take about 2-3 minutes. Gradually add cold water, one tablespoon at a time, mixing until the dough forms a ball and holds together. Wrap in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax.
2. Preheat the Oven: Preheat your oven to 375°F (190°C), making sure it is fully heated before baking.
3. Prepare the Filling: In a large bowl, mix grated zucchini, ricotta cheese, mozzarella cheese, and Parmesan cheese until well combined. Add eggs, oregano, basil, salt, pepper, and chopped fresh herbs, stirring until you achieve a creamy consistency.
4. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter to fit a 9-inch pie pan. Carefully transfer the dough to the pan, gently pressing it into the corners, and trimming any excess dough hanging over the edges.
5. Assemble the Pie: Pour the zucchini filling into the prepared crust, spreading it evenly. Optionally, sprinkle additional cheese on top before baking.
6. Bake: Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown. A knife inserted in the center should come out clean.
7. Cool and Serve: Let the pie cool for at least 10 minutes before slicing. Serve warm or at room temperature.