This Zucchini Pie recipe is packed with fresh zucchini and herbs, 2 kinds of cheese and eggs. Think of it as a close cousin to a quiche, but with more vegetables and less eggs. It makes a delicious breakfast, lunch or side dish to go along with any entrée.
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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 zucchini pie 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.
- 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 recipe. Scroll to the recipe card for complete details.
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.
2. Sauté the vegetables ~ Slightly precook the zucchini, onion and garlic.
3. Mix the filling ~ Combine eggs, kosher salt, pepper, cheese and the cooked vegetables for the filling. Pour it into the pie crust.
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.
Frequently asked questions
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.
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
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Zucchini Pie
Ingredients
- 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
- 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.
- 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.
- 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.
- Bake the pie: Bake the pie for 35-40 minutes or until the crust and the top of the pie are golden brown.
- Serve the pie: Cool slightly before serving.
Video
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.
Nutrition
Carlin says
Made this again last night. Husband and I both love it. Great for dinner but also nice for brunch. Served it with a simple green salad but fruit salad also good.
This os a keeper for me.
Amy Casey says
This is a savory pie I make all year round. I'm so glad you and your husband enjoy it 🙂
Abby says
Okay, I changed some things, but not intentionally. Just happenstance on what I had in hand & dietary restrictions. I made a grated sweet potato crust ( grated, squeezed, oiled dish & brushed, used avo oil). I used mostly jack cheese as cheaper coupled with 3/4 cup a fine sharp cheddar. Made a mash of the cheese & 3 eggs & spices ( I used dried Italian & extra dried thyme, red chilli flakes & paprika) and put a layer of that on my GF crust, then layered the zucchini , bell pepper & onion ( added bell pepper). Then I added another layer of the cheese egg mixture but didn’t seem enough so scrambled another egg and smoothed all on top. This thing is fantastic! Delicious ! Puffed up like a soufflé Thank you so much! Great great framework for me!
Amy Casey says
Sounds delicious Abby! Thanks for sharing your variations. I'm so glad I could provide inspiration for your zucchini pie.
Coleen says
This pie was easy and delicious! Everyone from Grandma to Grandkids liked it!
Amy Casey says
Thanks fabulous Coleen! I'm so glad your family enjoyed my zucchini pie recipe. This recipe is how I introduced my kids to zucchini.
Ann Johnson says
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.
Amy Casey says
That's fabulous Ann! I'm so glad you enjoyed my recipe.
Tamme says
can I use a frozen pie crust?
Amy Casey says
Yes you can Tamme. Just make sure it is thawed before using it.
SC says
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.
Amy Casey says
Thanks for sharing SC. Zucchinis do vary in size so great idea to chop them.
Jane says
Just made this again.
I think k have been making it every summer since you originally posted it
Amy Casey says
That is fabulous Jane! It's a recipe I go back to over and over again too.
Order Food Online says
It looks delicious I loved it Thanks for sharing
Amy Casey says
Thanks Bernice!
Amy Casey says
Andrea ~ I hope you enjoy the recipe. How fun to have your own garden.
Amy Casey says
Zucchini and cheese is a winning combination.
Amy Casey says
I hope your picnic friends and family enjoyed the zucchini pie 🙂
Amy Casey says
Give it a try Maggie! It is delicious.
Amy Casey says
Thanks Gunjan!!
Amy Casey says
Erin ~ it's one of the ways I got my kids to eat their veggies when they were little 🙂
Amy Casey says
Thanks so much Jenny! It's such a summery recipe 🙂
Uma Srinivas says
I meant Zcchini summer pie looks awesome!
Amy Casey says
Thank Uma!