Zucchini Tourte

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Recipe based on The Classic Food of Northern Italy by Anna del Conte.


  • 325g zucchini
  • 1 small red onion
  • 125g arborio rice
  • extra virgin olive oil
  • ¼ cup freshly grated parmesan
  • 1 tablespoon finely chopped oregano
  • salt and freshly ground black pepper
  • 3 free range eggs, lightly beaten
  • 150g filo pastry


Wash and dry zucchini and finely slice. Place the zucchini in a bowl along with the finely sliced onion, rice, 5 tablespoons of olive oil, parmesan, oregano, salt and freshly ground black pepper.

Mix in the eggs, cover and set aside for a couple of hours – mix a few times while it is sitting.

Preheat the oven to 180 C Oil a 20cm spring form tin. Lay a sheet of pastry over the bottom and sides of the tin, letting the ends hang over the top. Brush with oil and then layer with another 3 layers of pastry covering the tin completely, oil between each layer. Stir the zucchini mixture and spoon it into the pastry case.

Fold the pastry back over the top of the filling and patch up with remaining filo so that the filling is totally covered. Bake for 30 minutes. Increase heat for last few minutes if top needs more colour.

Serve either warm or at room temperature.

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