Transform humble zucchini and potatoes into a golden, crispy pie that’s irresistibly delicious! This Mediterranean-inspired dish combines creamy mashed potatoes with fresh zucchini and melted cheese, creating a satisfying meal that’s perfect for any occasion. Whether you’re looking for a vegetarian main course or want to add prosciutto for extra flavor, this versatile recipe delivers restaurant-quality results right from your stovetop.
Ingredients
- 3 fresh zucchini (about 900g / 2 lbs)
- 3 large potatoes, about 600g / 1.3 lbs
- 2 large eggs
- 100g / 3.5 oz prosciutto or tuna (optional, omit for vegetarian version)
- 150g / 5.3 oz mozzarella cheese, well-drained and diced
- 50g / 1.8 oz grated Parmesan cheese
- 20g / 0.7 oz breadcrumbs
- 2 tablespoons olive oil
- Salt, black pepper, and nutmeg to taste
Instructions
- Prepare the potatoes: Peel and cut potatoes into chunks. Boil in salted water for 15-20 minutes until fork-tender. Drain completely and mash into a smooth puree. Set aside to cool slightly.
- Process the zucchini: Wash zucchini and grate using a coarse grater. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture. This step is crucial for preventing a watery pie.
- Mix the base: In a large mixing bowl, combine the mashed potatoes, drained grated zucchini, eggs, and grated Parmesan cheese. Season with salt, pepper, and a pinch of nutmeg. Mix thoroughly until well combined.
- Add proteins and cheese: Fold in the diced mozzarella and prosciutto or tuna if using. The mixture should hold together but not be too wet.
- Prepare the pan: Heat a non-stick pan over medium-low heat. Add a drizzle of olive oil and sprinkle breadcrumbs evenly across the bottom.
- Cook the first side: Pour the mixture into the prepared pan, spreading it evenly and pressing down gently with a spatula. Cover with a lid and cook over low heat for 15 minutes until the bottom is golden brown.
- Flip and finish: Using a large plate, carefully flip the pie. Slide it back into the pan and cook uncovered for 10-12 minutes until the second side is golden and crispy.
- Serve: Let rest for 2-3 minutes before slicing. Cut into wedges and serve warm.
Recipe Information
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6-8 portions
Nutrition (per serving):
Calories: 245 | Protein: 12g | Carbs: 22g | Fat: 14g | Fiber: 3g