Salmon & Zucchini Ricotta Pie

Salmon and Zucchini Ricotta Pie is a delicious savory pie, bursting with fresh, creamy flavors and a subtle hint of dill. 

A couple of weeks ago, I stumbled upon a stunning zucchini pie recipe in a Swedish magazine. I kept the idea in mind and tried to recreate it for a dinner with friends. Everyone loved it to the point that they all asked for seconds. Entirely homemade, this pie puts together beautifully some ricotta cheese, smoked salmon and zucchini in the most simplest way.

This salmon zucchini ricotta pie makes a wonderful dish for special occasions, although it’s also delicious on a regular weeknight dinner. The ricotta cheese brings a smooth and creamy texture to the pie, that balances the salty smoked salmon, and the slightly sautéed zucchini. The addition of fresh dill brings some additional subtle and refreshing flavors.

A few basic ingredients

This savory pie recipe consists in two main parts: the homemade pie crust and the filling. When it comes to the filling, the list of ingredients is minimalist:

• Ricotta cheese and heavy cream
• Smoked Salmon
• Zucchini

And don’t forget the use of fresh dill, that always pairs beautifully with salmon and brings up the refreshing flavors in the recipe.

A 3-step recipe

The pie crust – We start with a homemade pie crust. You can sure go for a store-bought pie crust but I strongly advise against it. It might takes a little effort at first, but homemade pie crust tastes so much better than a store-bought one, it is really worth the little extra time. Plus, you can prepare them in batches and freeze the extra crusts for later uses.

The ricotta cheese filling – In the recipe, I mix both ricotta cheese and heavy cream for a creamiest result. Note that you can adjust the quantity of cream as it suits you best, use only one fourth or one half of the cream, and even go for ricotta cheese exclusively if you wish. Alternatively, you might adapt the recipe with fresh goat cheese instead of ricotta cheese.

The sautéed zucchini – My key to succeed this recipe is to sauté the zucchini in some olive oil prior to the baking time. This will add in both flavors and crispiness to the zucchini.

How to assemble the pie?

When all the pie parts are ready (i.e. the pie crust, the ricotta filling, the smoked salmon, the sautéed zucchini), it’s time to assemble the pie. Proceed in layers, starting with the ricotta cheese filling, adding some smoked salmon over and then finishing up with the sautéed zucchini, before baking in the oven.

Afraid the salmon will be too salty? If you do not want the smoked salmon to taste too salty after baking, you can simply bake the pie with the ricotta cheese filling alone, then remove the pie from the oven and add the two remaining layers – smoked salmon and sautéed zucchini.

Recipe variations

Instead of smoked salmon, you can make the recipe with salmon fillets, previously cooked (steamed or baked in the oven). You could also create a variation of the cheese filling, replacing part or all of the ricotta cheese with fresh goat cheese. For a vegetarian version, simply skip the smoked salmon and/or add some sun-dried tomatoes in the middle layer. You can also top the salmon and zucchini ricotta pie with toasted pine nuts for additional crunchiness.

How to serve salmon zucchini ricotta pie?

Note that you can either enjoy the pie warm/lukewarm or cold as a starter. For the last option (usually preferred among those who like when it’s not too salty), I recommend to bake the pie crust with the cheese filling only and add the other parts (smoked salmon and sautéed zucchini) just before serving.

More recipes with salmon:

• Creamy Baked Eggs with Smoked Salmon
• Smoked salmon Pizza with Capers
• Beet-Cured Salmon Gravlax with Horseradish

If you like zucchini, you’ll also love these:

• Easy Vegetarian Zucchini Lasagna
• Almond Zucchini and Blue Cheese Tart
• Healthy Protein-Packed Greek Zucchini, Chicken & Feta Salad
• Chocolate Chip Zucchini Bread

Salmon & Zucchini Ricotta Pie

• 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
• Leave a Review

Print

Pin

• Author: Delphine Fortin
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 minutes
• Yield: 6-8 servings 1x
• Category: Mains
• Cuisine: Healthy

Salmon and Zucchini Ricotta Pie is a delicious savory pie, bursting with fresh, creamy flavors and a subtle hint of dill. 

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale 1x2x3x

For the pie crust:

• 1 2/3 cups (200g) all-purpose flour
• 1/2 cup (100g) butter, softened at room temperature, diced
• 1 large egg
• 1 pinch of salt

For the filling:

• 1 cup (250g) ricotta cheese
• 1/2 to 1 cup (125g to 250g) heavy cream*
• 7 oz (200g) smoked salmon
• 1 small bouquet fresh dill
• 2 medium-sized zucchinis, rinced and cut into thin slices
• 1–2 Tablespoon(s) olive oil
• Salt, pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (180°C).
2. For the dough, dice the butter and mix all the ingredients together with one or two Tablespoons water, until the ingredient stick together and form a thick dough. Roll a large disk of 10.5 inch (26 cm) in diameter. Line a pie dish with the crust.
3. Mix the ricotta cheese with the heavy cream, adjusting the quantity of cream based on your own personal tastes. Spread over the crust and top with the smoked salmon. Scatter the dill all over.
4. Stir-fry the zucchinis with the olive oil in a large pan, and season with salt and pepper. Place the zucchinis over the pie and bake for 20 minutes or until the filling is just set.

Notes

* Depending on how creamy you want it. You can use sour cream or crème fraîche.

Note: if you don’t want your pie to taste too salty, bake the crust with the cheese filling until just set, and then add the smoked salmon, dill and sautéed zucchini just before serving.

Cheese, Family-Friendly, Pescatarian, Pizzas & Quiches, Spring, Summer, Zucchini

Did you make this recipe?

Lastly, if you make this Salmon & Zucchini Ricotta Pie, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!