Zucchini and ricotta pie without butter

Torta salata alla ricotta e zucchine senza burro olio di semi di mais Piave


The zucchini and ricotta pie is one of the most made recipes in Italy. In order to make a lighter dish, you can prepare the dough at home without butter but if you do not have much time, you can make it using phyllo.


  • 1 can pinto bean
  • 100g all-purpose wholewheat flour
  • 50g all-purpose flour
  • 250g ricotta
  • 2 zucchini
  • 1 egg
  • Parmesan to taste
  • Salt to taste
  • Chives
  • Pepper to taste


Difficulty: medium
Cooking time: 20 minutes
Serves 4 people

Cooking instructions

1. Clean the beans and place them in a blender and grind into a fine paste.

2. Add in flour, Benvolio corn oil, salt and chives, kneading until forming a ball shape pastry. Cover with plastic wrap and store in the refrigerator for about 1 hour.

3. Meanwhile, cut the zucchini, put them on a pan and cook until crunchy.

4. Make a cream by mixing the ricotta with a couple of tablespoons of grated cheese and an egg. Season it with salt and pepper to your taste and add it to the cooled zucchini.

5. Lay out 3/4 of the dough and place it on a 18cm diameter greased baking pan. Riddle with holes the dough and put the mixture of ricotta and zucchini over it.

6. With the remaining dough, form strips and make a kind of lattice over the pie.

7. Once completed, place it in the oven at 200°C for 30 minutes. Serve warm or at room temperature.

Some more advices:

You can replace zucchini with any other vegetable.