Zucchini-Spirals Pie

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Preparation

Preheat the oven to 400°F (200°C)

Lightly oil a pie dish.

Cut the ends of the zucchinis.

With a vegetable peeler, cut the green and yellow zucchinis into thin strips and spread them over a dry, clean towel

Salt lightly and delicately wipe off the excess moisture.

Meanwhile, in a small bowl, coarsely crush the beans with a fork until puréed.

Add the pesto and mix well. Set aside.

Spread the sheet of pastry into the pie dish, covering the sides.

Spread the bean purée on the bottom of the dish (the purée will serve as a base to anchor the zucchini spirals).

Superimpose three zucchini strips over each other, alternating the yellow and the green.

Roll them to form a spiral.

Place it upright into the bean purée.

Repeat with all the zucchini strips and cover the entire surface of the dish.

Brush the crust and the spirals with olive oil.

Add salt and pepper to taste.

Cook 25 minutes, or until the crust is golden.