Classic Zucchini Pie Recipe: A Savory Delight

There’s something incredibly comforting about a savory pie, and zucchini pie is no exception. With its mix of fresh zucchini, cheese, and herbs, this classic zucchini pie recipe brings a new twist to a traditional vegetable pie. Perfect for lunch, dinner, or even a brunch gathering, zucchini pie offers a delicious way to make the most of garden-fresh zucchini. If you’re looking for a way to transform this humble vegetable into a crowd-pleasing dish, this recipe is for you. Whether it’s your first time making zucchini pie or you’re a seasoned pro, this step-by-step guide will ensure it turns out perfectly every time.

Why You’ll Love This Zucchini Pie

Zucchini pie is beloved not only for its rich, savory flavor but also for its versatility. This pie is loaded with tender zucchini, creamy cheese, and flavorful herbs, all baked together in a flaky crust that’s sure to satisfy. It’s a fantastic way to enjoy zucchini when it’s in season, providing a delicious alternative to traditional zucchini dishes. Easy to make and full of flavor, this pie is ideal for anyone who loves savory pies with a veggie-focused twist. Plus, it’s adaptable for different diets, so it’s sure to please the whole family.

Recipe Overview

Dish Name: Zucchini Pie

Description: A savory pie made with fresh zucchini, cheese, and herbs, baked in a flaky crust. It’s a flavorful and satisfying dish that’s great as a main course or a side.

Ingredients

• 1 pre-made pie crust (or homemade if preferred)
• 4 cups zucchini, thinly sliced
• 1 small onion, finely chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 3 large eggs
• 1/2 cup milk
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a slight kick)

Ingredient Notes and Substitutions

If you’re looking for a lighter pie, you can use low-fat mozzarella or swap out half of the cheese for ricotta. For a different flavor profile, consider adding a handful of chopped sun-dried tomatoes or a sprinkle of oregano. This recipe is easily customizable to suit your taste, so don’t hesitate to get creative with the ingredients!

Step-by-Step Instructions

1. Prepare the Zucchini

Place the sliced zucchini in a colander, sprinkle with a little salt, and let it sit for about 10 minutes. This will draw out excess moisture, helping to keep the pie from becoming soggy. After 10 minutes, pat the zucchini slices dry with a paper towel.

2. Preheat and Prepare the Crust

Preheat your oven to 375°F (190°C). If using a pre-made pie crust, roll it out and place it in a 9-inch pie pan. For a homemade crust, roll out the dough, line the pan, and crimp the edges. Pre-bake the crust for about 5 minutes to help it stay crisp.

3. Sauté the Onions

In a medium skillet over medium heat, sauté the chopped onions until they become translucent, about 3–5 minutes. Remove from heat and set aside.

4. Prepare the Filling

In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and red pepper flakes. Add the sliced zucchini, sautéed onions, mozzarella, Parmesan, basil, and parsley. Stir until everything is well combined.

5. Assemble and Bake

Pour the zucchini mixture into the prepared pie crust. Spread it out evenly, and if desired, top with a sprinkle of additional cheese. Bake in the preheated oven for 35–40 minutes, or until the pie is set and the top is golden brown.

6. Cool and Serve

Allow the pie to cool for about 10 minutes before slicing. This will help it hold together better and enhance the flavors. Serve warm or at room temperature.

Cooking Times

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Serving Suggestions

This zucchini pie serves about 6–8 people as a main dish, making it ideal for family dinners, brunches, or potlucks. Pair it with a crisp green salad and a light vinaigrette for a balanced meal. It’s also delicious alongside roasted potatoes or a warm bowl of soup. For an extra touch of flavor, try serving it with a dollop of sour cream or a sprinkle of chives.

Storage and Reheating

Storage Tips: Store leftover zucchini pie in an airtight container in the refrigerator for up to three days. This pie also freezes well, so you can enjoy it later. Wrap individual slices in plastic wrap and place them in a freezer-safe container for up to two months.

Reheating Instructions: To reheat, place a slice in the microwave for about 1 minute or warm it in a 300°F oven for 10 minutes. If reheating from frozen, bake at 350°F for 15–20 minutes or until warmed through.

Frequently Asked Questions (FAQs)

1. Can I make zucchini pie without a crust?

Yes! If you prefer a crustless pie, simply grease the pie pan and pour in the filling. The zucchini and cheese will form a natural crust as it bakes, creating a lighter version of the pie.

2. How can I prevent the pie from becoming too watery?

Salting the zucchini before adding it to the filling helps draw out excess moisture, preventing the pie from becoming soggy. You can also increase the amount of Parmesan, which adds flavor and helps absorb some moisture.

3. Can I make this zucchini pie gluten-free?

Absolutely! Use a gluten-free pie crust or skip the crust entirely for a gluten-free, crustless version. The filling itself is naturally gluten-free, so this is an easy recipe to adapt.

Conclusion

Zucchini pie is a delicious way to showcase this versatile vegetable in a savory, crowd-pleasing dish. With its creamy filling, flavorful herbs, and golden crust, this pie is sure to become a favorite in your household. Perfect for brunch, lunch, or dinner, it’s a fantastic addition to any meal. Try this classic zucchini pie recipe and share your thoughts in the comments below. Enjoy!