How to prepare the savory pie with zucchini and salmon
To prepare this summer savory pie, start by cutting the courgettes into julienne strips, after washing and drying them. Then brown them in a pan with a drizzle of extra virgin olive oil and a clove of garlic for about 4-5 minutes, salting them in the meantime. Keep them aside and let them cool while you prepare the rest of the recipe.
Cut the salmon into thin strips, another important ingredient in the savory pie.
In a bowl, beat the egg, add salt and pepper, add the zucchini and salmon and mix everything: we have prepared the filling for the cake in this way.
Unroll the shortcrust pastry, spread the mixture with zucchini and salmon inside and roll up, taking care to tighten and seal the two edges with water.
Brush very little water on the surface, prick with a fork and bake at 170 ° for about 35-40 minutes.
Variants to the recipe
Savory pies are extremely versatile in the kitchen: use them to avoid wasting “recycled” ingredients that you find in the pantry or in the fridge.
We propose some variations to the recipe of the savory pie with zucchini and salmon.
- Cooked ham and mozzarella. You can indulge in changing the filling by removing the salmon and putting diced cooked ham. The addition of mozzarella makes the roll recipe even more delicious.
- Savory pie with vegetarian zucchini. For a vegetarian version of this recipe, replace the salmon with grated cheese (maybe some pecorino, if you love strong flavors).
- Puff pastry. If you don't like shortcrust pastry you can safely use puff pastry to prepare this savory pie with zucchini and salmon.