tortino di patate e zucchine
This zucchini and potato pie is a great side dish (contorno) that is cheesy goodness with yummy vegetables.
This is a pretty quick fix to begin with, but it’s just as easily made ahead and then warmed when you’re ready to pair with your meal. Or simply assemble it and keep it in the refrigerator. Then throw it in the oven to bake while you’re making your main dish.
With these easy ingredients, you probably already have what you need. Give it a try today!
This was adapted from a recipe shared by Mary Ann Esposito on her PBS show, Ciao Italia.
Prep time: 35 minutes
- 2 large zucchini, sliced*
- 3 large baking potatoes (red or russet), sliced*
- 1-2 cups freshly grated cheese (Parmigiano-Reggiano or whatever cheese you like and have on hand)
- 1/2 cup seasoned bread crumbs
- Salt, pepper, basil, parsley – quanto basta (as much as needed; to taste)
- Olive oil
*TIP: Use a mandolin slicer so that your zucchini and potato slices are the same thickness. The uniform size will help everything to cook evenly.
Parboil the potatoes so they are cooked partially. Drain.
Use a deep dish pie plate or deep baking dish and drizzle the bottom with olive oil.
Put a layer of potatoes in the bottom, followed by a layer of zucchini and a layer of cheese. Sprinkle with herbs and salt and pepper.
Repeat layers until all the potatoes and zucchini are used.
Sprinkle the top with a layer of seasoned bread crumbs (homemade or prepared).
Drizzle with olive oil and bake at 350 degrees for 20-25 minutes. Remove from oven when vegetables are tender and the top is browned.
Serve zucchini and potato pie warm with any meal!