Zucchini Pie with Fresh Herbs

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.

It does not matter how many times some recipes are made; they are always a welcome sight around the dinner table.  Zucchini Pie with Fresh Herbs is one such recipe that I know my family and friends love.  It’s a little like a quiche but, not so eggy and with an overload of vegetables and 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.  The pie screams of summer with farm fresh zucchini, parsley and thyme along with creamy cheddar and mozzarella cheeses and a few eggs to hold it all together.

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the ingredients in 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

chef cooking tips for a savory zucchini pie

• 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 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.

When serving a simple entree of grilled chicken, steak or fish, I like to include a super flavorful side dish that is the centerpiece of the meal. Zucchini Pie with Fresh Herbs is one such side dish recipe.  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.

more summertime recipes to try

• Summer Avocado Corn Salad ~ my favorite!!
• Homestyle Red Potato Salad with Dill Pickles
• Grilled Pork Tenderloin with Bacon Berry Sauce
• Smash Burgers!
• Easy Blueberry Cobbler

Zucchini Pie with Fresh Herbs

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★★★★★

5 from 8 reviews

• Author: amycaseycooks
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 1x

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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.

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Scale 1x2x3x

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 fresh parsley
• 1 teaspoon fresh thyme
• 2 cups shredded cheese ~ I used both sharp cheddar and mozzarella

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Instructions

1. Preheat the oven to 375 degrees F.
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 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.
4. In a large bowl, combine the salt, pepper, eggs, herbs and cheeses. Add the cooled zucchini mixture and stir to combine. Pour into the prepared pie crust.
5. Bake for about 35 to 40 minutes or until the crust and the top of the pie are golden brown.
6. Cool slightly before serving.

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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 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.

• 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

Keywords: zucchini pie, zucchini recipe, summer side dish, dinner idea, brunch

This recipe was originally posted in July 2013. Updates include photos, detailed ingredient list and recipe directions.