ZUCCHINI & PANCETTA PIE
100% Organic Extravirgin Olive Oil
1 Puff Pastry Roll
6 Beaten Eggs
9 oz - 250 g Diced Pancetta - Bacon
4 Diced Zucchini
4 ½ oz - 125 g Parmigiano Reggiano Cheese
In a pan with extravirgin olive oil fry pancetta until golden then add zucchini and fry until golden.
In a bowl with eggs add mixture and parmigiano then season with salt and black pepper then stir well.
In a pie pan with parchment paper put puff pastry then garnish with mixture.
Bake at 180°C/360°F for about 30 min.