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.
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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 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 with cheese. 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
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!
Recipe
Zucchini Pie with Fresh Herbs
- Total Time: 55 minutes
- Yield: 8 1x
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
- 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.
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
Coleen
This pie was easy and delicious! Everyone from Grandma to Grandkids liked it!
Amy Casey
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
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
That's fabulous Ann! I'm so glad you enjoyed my recipe.
Tamme
can I use a frozen pie crust?
Amy Casey
Yes you can Tamme. Just make sure it is thawed before using it.
SC
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
Thanks for sharing SC. Zucchinis do vary in size so great idea to chop them.
Jane
Just made this again.
I think k have been making it every summer since you originally posted it
Amy Casey
That is fabulous Jane! It's a recipe I go back to over and over again too.
Order Food Online
It looks delicious I loved it Thanks for sharing
Amy Casey
Thanks Bernice!
Amy Casey
Andrea ~ I hope you enjoy the recipe. How fun to have your own garden.
Amy Casey
Zucchini and cheese is a winning combination.
Amy Casey
I hope your picnic friends and family enjoyed the zucchini pie 🙂
Amy Casey
Give it a try Maggie! It is delicious.
Amy Casey
Thanks Gunjan!!
Amy Casey
Erin ~ it's one of the ways I got my kids to eat their veggies when they were little 🙂
Amy Casey
Thanks so much Jenny! It's such a summery recipe 🙂
Uma Srinivas
I meant Zcchini summer pie looks awesome!
Amy Casey
Thank Uma!