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This Zucchini Pie with Fresh Herbs is a delicious savory summer pie. Packed with fresh zucchini and herbs along with 2 kinds of cheese and eggs make for a delicious breakfast, lunch or side dish to go along with any summer entrée.

a savory pie with fresh zucchini with cheese

is there such a thing as a zucchini pie?

Definitely yes! A zucchini pie (it’s also known as a courgette pie) is a real thing. No matter how many times I make my zucchini pie recipe, it is always a welcome sight around the dinner table.

It’s a little like a quiche, but not so eggy. And it is overloaded with vegetables and 2 kinds of cheese. I usually make 2 pies at a time to ensure I have a leftover slice or two in the refrigerator for a late night snack or quick lunch. This savory pie recipe screams of summer with farm fresh zucchini, parsley and thyme along with creamy cheddar and mozzarella cheeses. A few eggs to hold it all together.

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the ingredients for a zucchini pie

9 inch pie crust ~ unbaked ~ I’ve linked my favorite recipe
Dijon mustard
Salted butter
Zucchini
Onion
Garlic
Kosher salt and freshly ground pepper
Eggs
Fresh herbs ~ parsley and thyme go well with zucchini
Cheese ~ I like sharp cheddar and mozzarella in this savory pie recipe

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how to make a zucchini or courgette pie

There are just a few simple steps to make

this easy zucchini pie with cheese.

Make the crust ~ Either make a homemade pie crust or use a store bought one.
Sauté the vegetables ~ Precook the zucchini, onion and garlic slightly.
Mix the filling ~ Combine eggs, kosher salt, pepper, cheese and the cooked vegetables for the filling. Pour it into the pie crust.
Bake the pie ~ Bake the zucchini pie until golden brown.

chef cooking tips for a savory zucchini pie

Homemade vs. store bought crust ~ The zucchini pie recipe calls for an unbaked pie crust. Hands down my first choice would be to make a homemade crust. But when the sun shining and the warm temperatures are calling me to the outdoors, I resort to substituting a store bought crust.
Precook the vegetables ~ Make sure to slightly precook the zucchini, onion and garlic. If it is not sauteed before baking in the pie, the filling will be to runny and watery.
Freshly shred the cheese ~ Shred the cheese by hand or in a food processor. This is one of my all time cooking tips. Preshredded cheese that is available in packages at the grocery store contains additives. These additives ensure that the cheese does not clump together. It also prevents the cheese from melting smoothly. Work those biceps and grate that cheese by hand.

can a zucchini pie be made in advance?

There is no need to make this pie recipe right before it is serving it. Make the zucchini pie up to a day in advance and reheat in the oven or serve it 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.

If you make this delicious zucchini pie, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.

more summertime recipes to try

Summer Avocado Corn Salad ~ my favorite!!

Grilled Pork Tenderloin with Bacon Berry Sauce

Homestyle Red Potato Salad with Dill Pickles

Easy Blueberry Cobbler

Smash Burgers!

Slow Cooker Summer Ratatouille