Zucchini Pie


The Zucchini Pie contains Zucchini, onion, puff pastry, Massimo’s Mozzarella and Béchamel sauce.
It’s great for the whole family and a helpful, tasty way to get some greens into the young ones.

Difficulty Difficulty:
preparation Preparation:
40 min
cooking Cooking:
45 min
doses Doses:
4 people


  • Zucchini/Courgette: 600g
  • Onion: Half
  • Massimo’s© Mozzarella: 1 container
  • Edmunds Flaky Puff Pastry: 350g
  • Extra virgin olive oil: 50 Mls
  • Reduced Salt Soy Sauce: 50 Mls
  • Breadcrumbs
  • Salt and pepper for seasoning

For the Bechamel sauce

  • Milk: 300 Mls
  • Butter/Margarine: 100g
  • Flour, white or whole meal: 50g
  • Nutmeg and salt for seasoning

How to make the Bechamel Sauce

Melt the butter Add the flour Add the milk
  1. 1. Melt the butter in a saucepan. Add the flour once the butter has melted and whisk through to create a doughy mixture.
  2. 2. Add the milk gradually until you have a thick sauce, add the nutmeg and salt to season. You may need more or less milk depending on how thick you want the sauce.


Grate the Zucchini Cook the Zucchini and Onion Dice the Mozzarella
  1. 1. Dice the onion into small chunks or however you prefer and grate the zucchini.
  2. 2. Cook the onion and zucchini in a fry pan with the soy sauce and olive oil until soft.
  3. 3. Roughly dice up the Massimo’s© Mozzarella
Mix the Ingredients What it looks like before cooking Cooked
  1. 4. In the fry pan mix the Béchamel sauce and the Massimo’s© Mozzarella with the onion and zucchini.
  2. 5. Make sure your puff pastry isn’t frozen, use a loaf tin or if you have a silicon one that would work great as well. Place the pastry in the bottom of the tin making sure it comes up both sides, don’t worry about the smaller ends having pastry, it doesn’t have to be perfect.
  3. 6. Place the mixture on top of the pastry and sprinkle with breadcrumbs.
  4. 7. Cook in the oven for 40 minutes at 200C, then grill for a further 5 minutes to get a crisp golden top.

Buon Appetito