• Skip to main content
  • Skip to primary sidebar
amycaseycooks
menu icon
go to homepage
  • Home
  • Recipes
  • About Amy
  • Services
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Amy
    • Services
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS
  • ×
    Home » Recipes

    Zucchini Pie with Fresh Herbs

    Published: Jun 30, 2020 · Modified: Jul 8, 2023 · Amy Casey · 33 Comments

    This post may contain affiliate links. Please read my disclosure.
    Jump to Recipe
    a savory pie with zucchini and 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 entrée.

    a savory pie with fresh zucchini with cheese

    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.

    unbaked savory zucchini pie

    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.
    a slice of courgette pie

    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

    Easy Blueberry Cobbler

    Smash Burgers!

    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.

    a savory pie with zucchini and fresh herbs
    Print

    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 from 14 reviews

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

    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
    • 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

    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 into the prepared pie crust.
    4. Bake the pie: Bake for about 35 to 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 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

    Did you make this recipe?

    Tag @amycaseycooks on Instagram and hashtag it #amycaseycooks

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

    More Recipes

    • mini no bake cheesecakes with blueberries and raspberries.
      Philadelphia No Bake Mini Cheesecake in Phyllo Cups
    • pot and bowl of Irish lamb stew
      Irish Lamb Stew with Guinness
    • sliced slow roasted prime rib on a cutting board
      The Best Slow Roasted Prime Rib
    • whole mushroom quiche with a puff pastry crust.
      Mushroom Quiche Recipe with Puff Pastry Crust
    • Facebook
    • Email
    • Yummly
    • Flipboard

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

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

    1. Bernice Hill

      July 14, 2020 at 7:55 pm

      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.






      Reply
      • Amy Casey

        July 19, 2020 at 10:12 pm

        Thanks Bernice!

        Reply
    2. Andrea Howe

      July 16, 2020 at 12:43 pm

      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!






      Reply
      • Amy Casey

        July 19, 2020 at 10:12 pm

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

        Reply
    3. Uma Srinivas

      July 17, 2020 at 1:14 pm

      Zucchini summer looks awesome! I love savory pies for breakfast. Addition of fresh herbs make this pie even more special.






      Reply
      • 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
    4. veenaazmanov

      July 17, 2020 at 1:22 pm

      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.






      Reply
      • Amy Casey

        July 19, 2020 at 10:11 pm

        Zucchini and cheese is a winning combination.

        Reply
    5. Tatiana

      July 17, 2020 at 2:31 pm

      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.






      Reply
      • Amy Casey

        July 19, 2020 at 10:10 pm

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

        Reply
    6. Mama Maggie's Kitchen

      July 17, 2020 at 11:06 pm

      This Zucchini Pie with Fresh Herbs looks so deliciously good. I wish I could eat that right this minute!






      Reply
      • Amy Casey

        July 19, 2020 at 10:09 pm

        Give it a try Maggie! It is delicious.

        Reply
    7. GUNJAN C Dudani

      July 19, 2020 at 2:43 pm

      I love this creativity. I never thought we could do zucchini pie also. Love all the ingredients in this recipe.






      Reply
      • Amy Casey

        July 19, 2020 at 10:09 pm

        Thanks Gunjan!!

        Reply
    8. Erin

      July 19, 2020 at 3:27 pm

      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.

      Reply
      • 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
    9. Jenny

      July 19, 2020 at 6:56 pm

      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!






      Reply
      • Amy Casey

        July 19, 2020 at 10:08 pm

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

        Reply
    10. Jagruti's Cooking Odyssey

      July 20, 2020 at 4:25 am

      I love courgette so much and the flavours you have used in this pie are mouthwatering! This is a must try for me!!

      Reply
    11. Order Food Online

      August 04, 2020 at 1:00 am

      It looks delicious I loved it Thanks for sharing






      Reply
    12. 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
    13. 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
    14. 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
    15. 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
    16. 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
    17. Dina and Bruce

      November 16, 2023 at 8:25 am

      This looks so good. Love the dijon!






      Reply
      • Amy Casey

        November 16, 2023 at 3:19 pm

        Thanks so much. Dijon mustard adds so much flavor - even if you use a little bit.

        Reply

    Primary Sidebar

    Welcome to amycaseycooks! I’m Amy and my lifelong love of food lead me to my personal chef business as well as sharing my tried and true easy recipes with you. More about my culinary journey.

    Popular

    • pan of pork tenderloin stew recipe.
      Hearty Homestyle Pork Tenderloin Stew Recipe
    • tender Italian meatballs baking in sauce in a white pan.
      Easy Baked Italian Meatball Marinara Recipe (Video)
    • a bowl of pumpkin spiced pretzels with white chocolate drizzle.
      Pumpkin Spiced Pretzels with White Chocolate Drizzle
    • bowl of applesauce.
      How to Make Applesauce from Whole Apples (Chunky Recipe)

    Footer

    back to top

    About

    • About Amy
    • Contact
    • Work With Me

    Newsletter

    • Sign Up! for emails and updates

    Follow Us

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    More Info

    • FAQ
    • Legal
    • Recipe Index

    I only recommend products or services that I believe will add value to my readers. By using these affiliate links, you are helping support this site - at no additional cost to you - and I genuinely appreciate your support. For more information, please see my disclosure policy for further details.

    Copyright © 2023 AmyCaseyCooks

    • 184