Zucchini and Rosemary Pie

Chef: Ian Haines

Ideal use for zucchinis now that they are plentiful in the market and at home.

You need:
Firstly, make the topping by

Melting a tablespoon of butter in a pan on a low heat and then add
2 tablespoons of chopped pine nuts
6 tablespoons of breadcrumbs

And gently cook, stirring until all golden brown and toasted – this may take up to 10 minutes. (don’t let them burn!)

Whilst the topping toasts cut up the following
4 spring onions
1 clove of garlic

Mix with Fresh rosemary leaves - a good tablespoon chopped
Grated rind of 1 lemon

Heat a tablespoon of extra virgin olive oil in another pan and then gently fry off the above mixture for 2 minutes.

Grate 2 small fresh young zucchinis (approx 500/600gms) and add to the rosemary mixture in the pan and gently stirring heat through. Put on one side.

(Use freshly picked young zucchini’s – if very large or old you might find it advantageous to salt the grated zucchini for half an hour , then wash and squeeze out the liquid)

Chop and mix into the zucchini mixture

40g of calamata Olives

40g of sundered tomatoes

I beaten egg

1 tablespoon of grated parmesan cheese.


Assemble your Pie

Place the zucchini mixture into your pie dish, using ¾ sheets of buttered or oiled filo pastry layer the top with the breadcrumb and pine nut mixture.

Score the top lightly – splash with water and bake in a 180°c oven for about 30 minutes.


Ideal as a main course or vegetable accompaniments