Baked Zucchini Pie with Mushroom and Cheese Filling – A Savory Comfort Dish

Add the cold butter and use a pastry cutter or fork to combine until the mixture resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
In a skillet, heat the olive oil over medium heat. Add the mushrooms and cook for about 5-7 minutes, or until they release their moisture and become soft.
Add the garlic and sauté for another 1 minute until fragrant. Set aside to cool.
Grate the zucchinis and squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
In a large bowl, combine the grated zucchini, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, oregano, and the cooked mushroom mixture. Season with salt and pepper to taste.
Step 3: Assemble the Pie
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
Press the dough into the dish and trim any excess around the edges.
Pour the prepared filling into the crust, spreading it evenly.
Step 4: Bake the Pie
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is set.
Let the pie cool for about 10 minutes before slicing.
Step 5: Serve
Slice and serve the Baked Zucchini Pie with Mushroom and Cheese Filling as a main dish or a side for your favorite meal.

Serving and Storage Tips