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    Home » Recipes » Vegetarian

    Zucchini Pie with Fresh Herbs

    Modified: Jul 8, 2023 · Published: May 10, 2024 · by Amy Casey · This post may contain affiliate links · 21 Comments

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    a zucchini pie with cheese.
    a savory pie with zucchini and fresh herbs

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

    a savory pie with fresh zucchini with cheese
    Jump to:
    • what is a zucchini pie?
    • what's to love about this recipe?
    • ingredients & substitutions
    • how to make zucchini pie
    • expert tips
    • frequently asked questions
    • more recipes like this one
    • Recipe

    what is a zucchini pie?

    A zucchini pie (it's also known as a courgette pie) is a savory pie that's delicious for breakfast lunch or dinner. No matter how many times I make my zucchini pie recipe, it is always a welcome sight around the dinner table.

    what's to love about this recipe?

    • 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 zucchini pie recipe screams of summer with farm's market zucchini, fresh parsley and thyme, and creamy cheddar and mozzarella cheeses. A few eggs to hold it all together.
    • The pie also makes for a filling yet light lunch or dinner. Pair it with a salad of mixed greens, cherry tomatoes, diced cucumbers tossed with red wine vinaigrette. The whole family will love this pie.

    ingredients & substitutions

    This easy vegetable pie is at it's most deliciousness when made with summertime zucchini. But as the green squash is readily available year round, there's not need to wait for the summer to make it. Head to the grocery store for all the ingredients. If substitutions can be made, they're listed. Scroll to the recipe card for full quantities of the ingredients.

    sliced and whole zucchini on a cutting board.
    • 9 inch unbaked pie crust ~ Use your favorite recipe. Or pick up a store bought refrigerated or frozen pie crust.
    • Dijon mustard ~ A spicy brown or yellow mustard are alternatives.
    • Salted butter ~ Unsalted butter is an option, but not my preference.
    • Zucchini ~ The summer squash is the star of the recipe. But yellow squash is a tasty alternative.
    • Yellow onion ~ Vidalia onion can also be used in this recipe.
    • Garlic ~ Fresh garlic cloves are recommended for this dish.
    • Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
    • Freshly ground black pepper ~ Grinding your own pepper from peppercorns results in the most flavorful spice.
    • Large eggs ~ Use the freshest eggs available.
    • Parsley ~ Pick up a bunch at the grocery store.
    • Thyme ~ Fresh is best! In a pinch use ¼ teaspoon of dried thyme.
    • Sharp cheddar cheese ~ Mild cheddar or monterey jack cheese are options.
    • Mozzarella cheese ~ Also try Havarti or muenster cheese.

    how to make zucchini pie

    There are just a few simple steps to make this easy zucchini pie with cheese. Scroll to the recipe card for complete details.

    unbaked pie crust brushed with mustard.

    1. Make the crust ~ Either make a homemade pie crust or use a store bought one. Line a pie plate with the crust and brush with mustard.

    sauteing zucchini.

    2. Sauté the vegetables ~ Slightly precook the zucchini, onion and garlic.

    an unbaked vegetable pie.

    3. Mix the filling ~ Combine eggs, kosher salt, pepper, cheese and the cooked vegetables for the filling. Pour it into the pie crust.

    A baked zucchini and cheese pie.

    4. Bake the pie ~ Bake the zucchini pie until golden brown.

    expert tips

    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 is 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 thin slices of zucchini, onion and garlic. If the vegetables aren't sauteed before baking in the pie, the filling will be too runny and watery.

    Freshly shred the cheese ~ Shred the cheese by hand with a box grater, with these KitchenAid slicer/shredder attachments or with a food processor. This is one of my top cooking tips. Preshredded cheese that's available in packages at the grocery store contains additives. These additives ensure that the cheese does not clump together. They also prevent the cheese from melting smoothly.

    slice of zucchini pie with tomato salad.

    frequently asked questions

    Can you make a zucchini pie 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 a 350 degree F oven for 15-20 minutes or serve it at room temperature. You can store this easy zucchini pie in the refrigerator for up to 3 days.

    Can you freeze a zucchini pie?

    I don't recommend freezing this savory pie. As it's mostly filled with vegetables, they don't hold up well to freezing and thawing.

    more recipes like this one

    • whole mushroom quiche with a puff pastry crust.
      Mushroom Quiche Recipe with Puff Pastry Crust
    • slice of quiche made with a hash brown crust
      Hash Brown Crust Quiche with Ham and Cheese
    • 3 squares of crustless quiche
      Crustless Spinach and Bacon Quiche Squares Recipe
    • whole frittata with 1 wedge cut out
      Easy Recipe for Baked Frittata
    a savory pie with zucchini and fresh herbs

    If you make this zucchini pie recipe, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram. Thank you!

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    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a savory vegetable pie

    Zucchini Pie with Fresh Herbs


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 5 reviews

    • Author: Amy Casey
    • Total Time: 55 minutes
    • Yield: 8 1x
    Pin Recipe
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    Description

    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 entree.


    Ingredients

    Units Scale
    • 1 unbaked (9-inch pie crust)
    • 2 teaspoons Dijon mustard
    • 3 tablespoons salted butter
    • 4 cups thinly sliced zucchini
    • 1 cup diced onion
    • 3 chopped garlic cloves
    • 1 teaspoon kosher salt
    • ½ teaspoon pepper
    • 3 large eggs (slightly beaten)
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon fresh thyme
    • 1 cup shredded sharp cheddar cheese
    • 1 cup shredded mozzarella cheese

    Instructions

    1. Prep the crust: Preheat the oven to 375 degrees F. Line a 9-inch pie plate with the pie crust and brush with Dijon mustard. Set aside.
    2. Cook the vegetables: In a large sauté pan over medium high heat, melt the butter. Add the zucchini, onion, and garlic and sauté for about 7 to 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 to 10 minutes.
    3. Make the pie filling: In a large bowl, combine the salt, pepper, eggs, herbs and cheeses. Add the cooled zucchini mixture and stir to combine. Pour the filling into the prepared pie crust.
    4. Bake the pie: Bake the pie for 35-40 minutes or until the crust and the top of the pie are golden brown.
    5. Serve the pie: Cool slightly before serving.

    Notes

    • The 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 to the outdoors, I resort to substituting a store bought crust.
    • Make sure to slightly precook the zucchini, onion and garlic. The zucchini contains mostly water. If it is not sauteed before baking in the pie, the filling will be to runny and watery.
    • Shred the cheese by hand with a box grater, with these KitchenAid slicer/shredder attachments 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.

    Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Category: entree
    • Method: bake in oven
    • Cuisine: American

    Nutrition

    • Serving Size: 1 slice
    • Calories: 278
    • Sugar: 2.4 g
    • Sodium: 647 mg
    • Fat: 21 g
    • Saturated Fat: 10.1 g
    • Unsaturated Fat: 0 g
    • Trans Fat: 0 g
    • Carbohydrates: 12 g
    • Fiber: 1.2 g
    • Protein: 11.1 g
    • Cholesterol: 111 mg

    Did you make this recipe?

    Tag @amycaseycooks on Instagram so we can all admire your work 🙂

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    Share it!

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Coleen

      September 20, 2023 at 4:48 pm

      This pie was easy and delicious! Everyone from Grandma to Grandkids liked it!

      Reply
      • Amy Casey

        September 21, 2023 at 11:06 am

        Thanks fabulous Coleen! I'm so glad your family enjoyed my zucchini pie recipe. This recipe is how I introduced my kids to zucchini.

        Reply
    2. Ann Johnson

      March 31, 2023 at 8:58 am

      My daughter gave me this recipe, made it last night, it was delicious. Used shredded cheese and dried herbs because that’s all we had. Loved it. Serving it for breakfast today.

      Reply
      • Amy Casey

        March 31, 2023 at 11:09 am

        That's fabulous Ann! I'm so glad you enjoyed my recipe.

        Reply
    3. Tamme

      March 24, 2023 at 11:28 am

      can I use a frozen pie crust?

      Reply
      • Amy Casey

        March 24, 2023 at 2:34 pm

        Yes you can Tamme. Just make sure it is thawed before using it.

        Reply
    4. SC

      August 10, 2022 at 11:50 am

      This was great. I used a store-bought pie crust. Modifications: used ~5 cups chopped zucchini because my homegrown ones are massive. Added in an extra egg for more liquid. Reduced shredded cheese to 1.25 cups. Did not measure out the herbs because more herbs are better.

      Reply
      • Amy Casey

        August 18, 2022 at 9:24 am

        Thanks for sharing SC. Zucchinis do vary in size so great idea to chop them.

        Reply
    5. Jane

      June 12, 2022 at 7:14 pm

      Just made this again.
      I think k have been making it every summer since you originally posted it

      Reply
      • Amy Casey

        June 15, 2022 at 10:28 am

        That is fabulous Jane! It's a recipe I go back to over and over again too.

        Reply
    6. Order Food Online

      August 04, 2020 at 1:00 am

      It looks delicious I loved it Thanks for sharing

      Reply
    7. Amy Casey

      July 19, 2020 at 10:12 pm

      Thanks Bernice!

      Reply
    8. Amy Casey

      July 19, 2020 at 10:12 pm

      Andrea ~ I hope you enjoy the recipe. How fun to have your own garden.

      Reply
    9. Amy Casey

      July 19, 2020 at 10:11 pm

      Zucchini and cheese is a winning combination.

      Reply
    10. Amy Casey

      July 19, 2020 at 10:10 pm

      I hope your picnic friends and family enjoyed the zucchini pie 🙂

      Reply
    11. Amy Casey

      July 19, 2020 at 10:09 pm

      Give it a try Maggie! It is delicious.

      Reply
    12. Amy Casey

      July 19, 2020 at 10:09 pm

      Thanks Gunjan!!

      Reply
    13. Amy Casey

      July 19, 2020 at 10:09 pm

      Erin ~ it's one of the ways I got my kids to eat their veggies when they were little 🙂

      Reply
    14. Amy Casey

      July 19, 2020 at 10:08 pm

      Thanks so much Jenny! It's such a summery recipe 🙂

      Reply
    15. Uma Srinivas

      July 17, 2020 at 1:15 pm

      I meant Zcchini summer pie looks awesome!

      Reply
      • Amy Casey

        July 19, 2020 at 10:11 pm

        Thank Uma!

        Reply

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    Personal chef Amy Casey.

    I'm Amy Casey and welcome to Amy Casey Cooks! I have a lifelong love of food and 20 years experience as a personal chef while cooking for over 300 clients. I share my tested, tried and true easy recipes, cooking and kitchen tips, and videos so you can make restaurant quality meals in your own kitchen. More about my culinary journey.

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