Browsing through the many cookbooks I have collected over the years … I come across a pie pretty good, we try to make the pastry crust  … the cake is fine for this period, good both warm than cold!

And now … LIGHT THE FIRES!

INGREDIENTS: For the pastry crust: – 300g of flour – 150g cold butter – 50ml of cold water -A pinch of salt For the cake: – £ 00g of pastry crust – 3 dl. Mornay sauce: 400ml white sauce, 50g butter, 50g parmesan scratched, 50 ml cream – 500g zucchini – 20g butter – 50g of sliced ​​provolone mandolin

WEAR THE APRON, WASH YOUR HANDS, BEGIN! Prepare the pastry crust by combining the butter into the flour, working it to crumble, related the dough by adding the cold water, continuing to work until it becomes homogeneous. Wrap the dough in a sheet of baking paper and place it in the refrigerator for at least an hour. Melt the butter in a pan, add the zucchini until they become golden brown, add salt and pepper, joined at this point the sauce Mornay (Easy run, just to add to the white sauce, butter and parmesan cheese, the cream is optional, the important result that the sauce  is smooth and homogeneous) In the meantime you lay the pastry crust, and after it has been riddled with a fork, put it in the oven to bake at 180 degrees for 20 minutes. The base of the cake out of the oven and pour over the zucchini mixture, bake for another 20 minutes. As soon as the tear off from the oven, add the sliced ​​provolone cheese mandoline or another that you prefer.

Et voila … a really good pie !