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Zucchini pie with ricotta and chorizo

  • 55 mins
  • Medium
  • Food Processor
  • Renske


  • For the dough:

  • For the filling:


This zucchini pie requires a bit of effort, but it is definitely worth it as the pie is a real showstopper! Great for dinner, but certainly not out of place at a party or picnic either!




Start by making the dough.
Place all the ingredients in a food processor and mix at the highest setting until a dough ball is formed. Add some extra flour if the dough does not form into a ball. Please note: Do not mix for too long, otherwise your dough will not come out well! Place the dough ball in some cling film, then flatten it. Place in the fridge for at least 30 minutes (or longer). The butter must cool properly, because then the dough is easier to shape into a crust.


Now make the filling. Cut the zucchini into thin slices. I use the food processor to do this, but it can also be done by hand or with a mandoline.
Remember to wash the food processor and use the cutting disk with the thinnest setting.
Cut the zucchini in half widthwise and then cut it in half lengthwise. This will make the pieces fit well into the hole of the food processor, and also fit better in the pana-crunch pan. Cut the zucchini in the food processor, and if all goes well you will end up with half moon slices.


Also cut the chorizo into half-moon slices.


Mix the ricotta with eggs, smoked paprika, a handful of pine nuts and pepper and salt.
Grate the garlic cloves and mix well.


Grease the pana-crunch pan with some butter, sprinkle with some flour and make sure that it is evenly distributed. Shake out the excess flour. If you use a spring form, I recommend covering the bottom with some parchment paper and then follow the steps described above.


Roll out the dough into a shape that is slightly larger than the form. Line the pana-crunch pan with the dough. Do not worry if the dough tears, as it is easy to stick back together again. I usually hang the dough over a rolling pin, as that makes it easier to manipulate.


If you use a spring form, make the edges about 2-3 cm high.


Zucchini pie with ricotta and chorizo


Adjust Servings:
For the dough:
120g spelt flour extra for sprinkling
60g butter
1 egg
1 tbsp cold water
pinch of sea salt
For the filling:
2 zucchinis
2 cloves garlic
5 sundried tomatoes
200g ricotta
4 eggs
1 tsp smoked paprika
200g pre-cut chorizo available at the meat products department
50g pine nuts



I am a foodblogger of conscious and good tasting food, cooking with healthy, fresh and seasonal ingredients makes me the happiest girl on the planet!

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