Imagine a dish that combines the rich, flaky goodness of salmon, the delicate freshness of zucchini, and the creamy decadence of ricotta cheese—all nestled in a perfectly golden pie crust. This isn't just another recipe; it's a gourmet experience that will transport your taste buds straight to the sun-drenched kitchens of Italy. Whether you're looking to impress dinner guests or treat yourself to a luxurious meal, this Salmon Zucchini Ricotta Pie is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 pie crust
- 2 medium zucchinis, sliced
- 1 cup ricotta cheese
- 1 cup cooked salmon, flaked
- 2 eggs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it or spraying with non-stick cooking spray.
- Gently press the pie crust into the prepared pie dish, crimping the edges and trimming any excess dough. Use a fork to create small punctures across the bottom of the crust to prevent bubbling.
- Slice zucchinis into thin, uniform rounds approximately 1/4 inch thick. Lightly salt the zucchini slices and let them sit for 10 minutes to release excess moisture, then pat dry with paper towels.
- In a mixing bowl, combine ricotta cheese, flaked salmon, eggs, grated Parmesan, salt, and pepper. Whisk the ingredients until thoroughly blended and smooth.
- Layer the zucchini slices across the bottom of the pie crust, creating an even, slightly overlapping pattern.
- Pour the ricotta-salmon mixture evenly over the zucchini slices, ensuring complete coverage.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
- Remove from the oven and let the pie cool for 10-15 minutes to allow the filling to stabilize.
- Garnish with fresh chopped dill before serving. Slice into 6 equal portions.
- Serve warm or at room temperature as a main course or light lunch.
Tips
- Moisture Management: When preparing zucchini, salting and patting dry is crucial to prevent a soggy pie crust. This technique ensures your pie stays perfectly crisp.
- Salmon Selection: Use high-quality, freshly cooked salmon for the best flavor. Leftover grilled or poached salmon works wonderfully.
- Cheese Consistency: Ensure your ricotta is at room temperature for smoother mixing and a more even filling texture.
- Crust Perfection: Don't skip the fork-puncturing step—this prevents the crust from bubbling and ensures an even bake.
- Baking Precision: Keep an eye on your pie in the last 10 minutes of baking. A golden-brown top indicates it's perfectly cooked.
- Cooling is Key: Allow the pie to rest for 10-15 minutes after baking. This helps the filling set and makes slicing easier.
- Garnish Generously: Fresh dill isn't just a garnish—it adds a bright, herbal note that elevates the entire dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 22g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 110mg
