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Rice and zucchini pie of aunt Luisa

July 05, 2019
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Rice and zucchini pie of aunt Luisa

Mom often tells us that, when she was a child, in summer, when in Liguria, a region in Italy, the yummy trumpet zucchini can be found, aunt Luisa prepared her famous rice and zucchini pie, a salt cake, healthy and genuine, made with extra virgin olive oil, flour, rice and zucchini! Aunt Luisa wrapped her head with a cloth and brought the pie on the top of the head, in balance, to the oven of the town to cook that beauty. Today we’d like to share this delicious recipe, kept in old, yellowed by time and folded notebooks. Zucchini pie is really good to be eaten cold and can be brought on the beach, in a trip or in the office. Enjoy your meal!


Ingredients for the filling

1 kg of zucchini, very good the trumpet zucchini but you can use also common zucchini

1 glass of rice, you can use basmati rice

1 glass of extra virgin olive oil

Shaved parmesan cheese

Sea salt


Ingredients for the dough

250 grams of semi whole grain spelt flour

50 grams of whole grain spelt flour

100 ml of white wine

4 tablespoons of extra virgin olive oil

4 tablespoons of lukewarm water

Sea salt

Preparation of the filling

Rinse and cut into small cubes the zucchini. Pour them in a bowl, add two pinches of salt and the rice, well rinsed, stir and leave to rest for about 1 hour. After this time, squeeze all the ingredients in order to remove the excess of water, add the parmesan cheese, 1 glass of extra virgin olive oil, some ground pepper and mix.

Preparation of the dough

Place the flour on the working table. In the middle of the flour make a well and pour the wine, 4 tablespoons of oil, the water and a pinch of salt. Knead the dough until you’ll form a soft and homogenous ball, put the dough in the fridge for 20 minutes.

Preparation of the pie

After this time take the dough and divide it into two parts, one bigger than the other. Cover with baking paper a cake pan with a diameter of 26-28 cm and grease it a little with oil. Cover the bottom and walls of the pan with the big dough. Fill with the zucchini and rice, cover with the small part of the dough. Close well the pie by folding inwards the excess of dough and press a little with your fingers. Spread on the surface of the cake an emulsion of water and extra virgin olive oil. Make small holes on the surface with a fork or scissor and bake in the oven at 180° for 40 minutes. Let it cool down, divide the pie into cubes and enjoy your meal!

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