Fresh Herb and Zucchini Pie

It does not matter how many times some recipes are made; they are always a welcome sight around the dinner table.  Fresh Herb and Zucchini Pie is one such recipe that I know my family and friends love.  So much so that I make 2 pies to ensure I have a leftover slice or two in the refrigerator for a late night snack or quick lunch.  The pie screams of summer with verdant zucchini, parsley and oregano fresh from a farmers’ market or backyard garden and baked with creamy cheddar and mozzarella cheeses and fresh from the farm eggs.
When serving a simple entrée of grilled chicken, steak or fish, I like to include a flavor packed side dish that is the centerpiece of the meal. Fresh Herb and Zucchini Pie is one such accompaniment.  As not to be tied to the kitchen, it can be made up to a day in advance and reheated in the oven or served at room temperature.  The pie also makes for a filling yet light lunch when paired with a salad of mixed greens, cherry tomatoes, diced cucumbers tossed with red wine vinaigrette.
The recipe calls for an unbaked pie crust.  Hands down my first choice would be to make a homemade crust.  But with the sun shining and the warm temperatures calling, I am known to resort to substituting a store bought crust so I can spend more time outdoors.
I love cooking with zucchini because it is a versatile vegetable.  It can be baked into cinnamon spiced muffins or shredded and added to an Italian inspired meatloaf.  Thinly sliced and layered with warm from the garden beefsteak tomatoes, fresh milky mozzarella and drizzled with olive oil and balsamic vinegar makes for an impressive yet simple salad.
With the bounty of zucchini that is available during the warm summer months, add Fresh Herb and Zucchini Pie to the top of your stack of recipes to try.

Fresh Herb and Zucchini Pie
Recipe type: entree or side dish
Serves: 8
  • 1 unbaked (9-inch) pie crust
  • 2 teaspoons Dijon mustard
  • 3 tablespoons butter
  • 4 cups sliced zucchini
  • 1 cup diced onion
  • 3 chopped garlic cloves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 eggs, slightly beaten
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh oregano
  • 2 cups shredded cheese, I used both sharp cheddar and mozzarella
  1. Preheat the oven to 375 degrees.
  2. Line a 9-inch pie plate with the pie crust and brush with Dijon mustard. Set aside.
  3. In a large sauté pan over medium high heat, melt the butter. Add the zucchini, onion and garlic and sauté for about 8 minutes or until the onions are slightly translucent and the zucchini is just starting to soften. Remove from heat and allow to cool for about 5 – 10 minutes.
  4. In a large bowl, combine the salt, pepper, eggs, parsley, oregano and cheese. Add the cooled zucchini mixture and stir to combine. Pour into the prepared pie crust and bake for about 25 - 30 minutes or until the crust and the top of the pie are golden brown. Cool slightly before serving.
Recipe by Amy Casey © amycaseycooks - 2013


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