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 entrée.
what is 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.
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.
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
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.
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
Slow Cooker Summer Ratatouille
just one more thing
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.
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
- 1/2 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
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 into the prepared pie crust.
- Bake the pie: Bake for about 35 to 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 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.
- 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
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.
Bernice Hill
Look at this pie!! It's so rustic and beautiful...what a great way to use up summer zucchini. I like how you flavoured it with dijon too.
Amy Casey
Thanks Bernice!
Andrea Howe
We are starting to get some zucchini in our garden so what a delicious way to use it up this summer! Can't wait to try!
Amy Casey
Andrea ~ I hope you enjoy the recipe. How fun to have your own garden.
Uma Srinivas
Zucchini summer looks awesome! I love savory pies for breakfast. Addition of fresh herbs make this pie even more special.
Uma Srinivas
I meant Zcchini summer pie looks awesome!
Amy Casey
Thank Uma!
veenaazmanov
This is definitely a healthy vegetarian Pie. I love Zucchini and I love the cheesy and fresh herb flavor to this delicious Pie. A treat for sure this weekend.
Amy Casey
Zucchini and cheese is a winning combination.
Tatiana
This pie is a great idea for using summer zucchini! I'm making for a picnic tomorrow! Love that you flavored the pie with Dijon.
Amy Casey
I hope your picnic friends and family enjoyed the zucchini pie 🙂
Mama Maggie's Kitchen
This Zucchini Pie with Fresh Herbs looks so deliciously good. I wish I could eat that right this minute!
Amy Casey
Give it a try Maggie! It is delicious.
GUNJAN C Dudani
I love this creativity. I never thought we could do zucchini pie also. Love all the ingredients in this recipe.
Amy Casey
Thanks Gunjan!!
Erin
How have I never heard of zucchini pie?! I need to try this. With eggs and cheese, this is one tasty sounding pie. That crust looks especially awesome.
Amy Casey
Erin ~ it's one of the ways I got my kids to eat their veggies when they were little 🙂
Jenny
Oh my God, this pie reminds me of a traditional pie we make in Crete. It has similar ingredients minus the cheese. I love that you use cheddar and mozzarella together and the easiness of an unbaked pie crust. Plus it looks amazing. Will make it for sure, love all these flavors and it's zucchini time!
Amy Casey
Thanks so much Jenny! It's such a summery recipe 🙂
Jagruti's Cooking Odyssey
I love courgette so much and the flavours you have used in this pie are mouthwatering! This is a must try for me!!
Order Food Online
It looks delicious I loved it Thanks for sharing
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.
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.
Tamme
can I use a frozen pie crust?
Amy Casey
Yes you can Tamme. Just make sure it is thawed before using it.
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.
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.
Dina and Bruce
This looks so good. Love the dijon!
Amy Casey
Thanks so much. Dijon mustard adds so much flavor - even if you use a little bit.