Zucchini and Cous Cous Savory Pie

Savory pies are a staple in my home, usually with whatever can be found in the fridge. Since they are good both hot and cold, they are also excellent for bentos, either as a planned leftover, or as a single-component-yet-balanced lunch.

slices of pie in a bento box
The pie in a bento

In this case I had little time, so I assembled two filling lunches for a day outdoors with a whole pie and some grapes for dessert. On a work, sedentary, day I would have used just half pie, possibly adding some other vegetable.


  • 1 roll premade puff pastry dough
  • 6 mid-size zucchini
  • 250g ricotta
  • 40g instant couscous
  • parmesan
  • Olive oil for cooking
  • salt and pepper (or a spice mix: I often use sichimi togarashi) to taste

Dice the zucchini and cook them in a covered pan with salt a bit of oil.

When they are done, open the pan, leave them on very low heat to dry a bit and cool.

Add water the couscous as per the instructions on the package, let rest.

In a bowl mix the ricotta, zucchini and cous cous; add the spices.

Put the dough in a baking dish, add the filling and fold the dough to cover the top.

Bake at 180° until golden.

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