I came across an Italian cooking video which was demonstrating a delicious-looking zucchini pie/casserole. They called it Sformato di zucchine semplicissimo, which translates into Very Simple Zucchini Pie...and simple it is. Since I don't speak Italian, I guessed at the quantities for the ingredients so I channeled my inner Italian and came up with this. These are my approximate measurements and you can use more or less as you go along. Surprisingly, there was no garlic, salt, or pepper and Gary & I loved it. 😋❤️
- 2 large zucchini, sliced into 1/4-inch slices
- 4 Tablespoons EVOO, divided
- 1 spring rosemary, leaves removed
- 1/2 cup 4C seasoned breadcrumbs
- 1/4 lb provolone Picante cheese, 1/2-inch large cubes (divided) (get this at deli counter, not sliced but whole . Not the hard provolone that you serve with crackers & pepperoni or sausage )
- 1/2 cup Parmigiana Reggiano grated cheese
- Preheat oven to 375ºF.
- Slice zucchini into 1/4-inch slices and place in a large bowl.
- Add 2 Tablespoons of EVOO and the rosemary leaves to the bowl then make sure the zucchini is coated well.
- In a deep-dish pie plate, lightly coat the bottom with 1/2 tsp EVOO and spread around with your clean hand or a pastry brush.
- Take a handful of the breadcrumbs and sprinkle on the bottom.
- Place zucchini slices all around the dish, slightly overlapping until the bottom is covered.
- Sprinkle a little more breadcrumbs all around.
- Sprinkle a handful of Parmigiano Reggiana cheese.
- Sprinkle 1/2 the cubes of provolone cheese.
- Lightly drizzle a little EVOO in a circle going around from outer dish to inner dish.
- Repeat steps 5-9.
- The last layer is zucchini, Parmigiana Reggiana then all remaining breadcrumbs, add additional breadcrumbs if needed as the top layer should be completely covered
- Repeat step 9.
- Place pie dish on middle rack and bake about 20-30 minutes. The top should get slightly crusted but not burnt.
- Best served immediately by itself or pair with a protein of your choice,