Zucchini Pie Recipe
A savory zucchini pie made with fresh summer zucchini, cheese, herbs, and a flaky homemade crust. Light yet comforting, perfect for brunch, lunch, or dinner.
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Servings: 8 slices
Calories: 265kcal
Cost: $10–12
Equipment
- 9-inch pie pan (glass or ceramic)
- Large mixing bowls
- Pastry cutter or food processor
- Mandoline slicer or sharp knife
- Large skillet
- Colander
- Kitchen towels
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ⅓ cup cold butter cubed
- 3-4 tablespoon ice water
For the Filling
- 4 medium zucchini about 2 lbs, thinly sliced
- 1 tablespoon salt for draining zucchini
- 1 large onion thinly sliced
- 3 large eggs beaten
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 2 tablespoon fresh basil chopped
- 1 tablespoon fresh oregano
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- 2 cloves garlic minced
Instructions
- Slice zucchini, salt, drain 30 min, pat dry.
- Mix flour, salt, butter, add water, form dough, press into pie pan.
- Sauté onion in oil 5 min, add garlic 1 min.
- Combine eggs, ricotta, Parmesan, ½ mozzarella, herbs, onion mix, zucchini.
- Preheat oven 375°F, fill crust, top with mozzarella.
- 45–50 min until golden and set.
- Cool 10 min before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 160g | Calories: 265kcal | Carbohydrates: 20g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 610mg | Potassium: 390mg | Fiber: 2g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 15mg | Calcium: 220mg | Iron: 2mg