Summer brings an abundance of fresh zucchini, and there's no better way to celebrate this versatile vegetable than with a homemade zucchini pie. This savory delight combines the mild, tender flavor of garden-fresh zucchini with creamy cheese and aromatic herbs, creating a dish that's both satisfying and nutritious. Whether you're dealing with an overflowing garden or simply want to incorporate more vegetables into your meals, this zucchini pie recipe is your perfect solution.
What makes this zucchini pie truly special is its incredible versatility and ease of preparation. You can serve it as a light lunch, elegant brunch centerpiece, or hearty dinner alongside a fresh salad. The golden, flaky crust pairs beautifully with the creamy zucchini filling, while the cheese adds richness that will have everyone asking for seconds.
Background & Why This Recipe Stands Out
This zucchini pie recipe has been a cherished family favorite for generations, originally inspired by Mediterranean cooking traditions where seasonal vegetables take center stage. Unlike heavy, meat-based pies, this lighter version celebrates the natural sweetness and texture of summer zucchini while providing all the comfort and satisfaction you crave. The combination of eggs, cheese, and fresh herbs creates a custard-like filling that perfectly complements the tender zucchini.
What truly sets this zucchini pie apart from other vegetable dishes is its ability to transform humble garden vegetables into something extraordinary. The secret lies in properly preparing the zucchini to remove excess moisture, ensuring your pie has the perfect texture every time. This technique, combined with the right balance of seasonings and cheese, creates a dish that's impressive enough for guests yet simple enough for weeknight dinners.
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Ingredients
For the Crust:
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ⅓ cup cold butter, cubed
- 3-4 tablespoons ice water
For the Filling:
- 4 medium zucchini (about 2 pounds), 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 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
See recipe card for quantities.
Instructions
Step 1: Prepare the Zucchini
- Wash and slice zucchini into ¼-inch rounds
- Place sliced zucchini in a colander and sprinkle with 1 tablespoon salt
- Toss to coat evenly and let drain for 30 minutes
- Pat dry thoroughly with paper towels to remove excess moisture
Step 2: Make the Crust
- Combine flour and salt in a large bowl
- Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs
- Gradually add ice water, mixing until dough comes together
- Roll out and press into a 9-inch pie pan
Step 3: Prepare the Filling
- Heat olive oil in a large skillet over medium heat
- Sauté onions until translucent, about 5 minutes
- Add minced garlic and cook for another minute
- In a large bowl, combine eggs, ricotta, Parmesan, and ½ cup mozzarella
- Stir in herbs, pepper, and sautéed onion mixture
- Fold in the drained zucchini
Step 4: Assemble and Bake
- Preheat oven to 375°F (190°C)
- Pour filling into prepared crust
- Top with remaining mozzarella cheese
- Bake for 45-50 minutes until center is set and top is golden brown
- Cool for 10 minutes before serving
Expert Cooking Tips
Moisture Control is Key The most crucial step in creating the perfect zucchini pie is removing excess water from the zucchini. After salting, press the zucchini between clean kitchen towels or paper towels to extract as much moisture as possible. This prevents a soggy bottom crust and ensures your pie holds together beautifully when sliced.
Cheese Selection Matters
- Use whole milk ricotta for creamiest texture
- Fresh Parmesan provides the best flavor
- Mozzarella adds that perfect stretch and golden top
Pre-baking Tips Consider blind-baking your crust for 10 minutes before adding the filling if you prefer an extra-crispy bottom. Simply line with parchment paper, add pie weights, and bake at 375°F.
Herb Combinations Fresh herbs make all the difference in this zucchini pie. Try these combinations:
- Classic: Basil and oregano
- Mediterranean: Thyme and rosemary
- French: Herbes de Provence
- Garden fresh: Whatever herbs you have growing
Recipe Variations & Substitutions
Dietary Adaptations Transform this zucchini pie to meet various dietary needs without sacrificing flavor. For a gluten-free version, substitute almond flour or a gluten-free flour blend for regular flour in the crust. Vegetarians will love this recipe as-is, while vegans can replace eggs with a flax egg mixture and use cashew-based cheese alternatives.
Flavor Variations
- Mediterranean Style: Add sun-dried tomatoes, olives, and feta cheese
- Mexican Twist: Include jalapeños, cumin, and pepper jack cheese
- Italian Inspired: Incorporate prosciutto, pine nuts, and extra basil
- Garden Fresh: Mix in cherry tomatoes, bell peppers, and fresh spinach
Protein Additions
- Cooked bacon or pancetta for smoky flavor
- Crumbled sausage for heartier meal
- Grilled chicken for extra protein
- Ham and Swiss for quiche-like variation
Equipment Recommendations
Essential tools for creating the perfect zucchini pie include a sharp mandoline slicer or knife for uniform zucchini slices, ensuring even cooking throughout. A large colander is crucial for properly draining the salted zucchini, while clean kitchen towels help remove excess moisture effectively.
Must-Have Items:
- 9-inch pie pan (glass or ceramic works best)
- Large mixing bowls
- Pastry cutter or food processor for crust
- Sharp chef's knife or mandoline
- Large skillet for sautéing
- Clean kitchen towels for drying
Storage & Meal Prep Tips
Refrigerator Storage Store leftover zucchini pie covered in the refrigerator for up to 4 days. The flavors actually improve after the first day as the ingredients meld together. Reheat individual slices in the microwave for 45 seconds or warm the entire pie in a 350°F oven for 15 minutes.
Freezing Instructions
- Wrap cooled pie tightly in plastic wrap and aluminum foil
- Freeze for up to 3 months
- Thaw overnight in refrigerator before reheating
- Can also freeze unbaked pie; add 15 minutes to baking time
Make-Ahead Tips Prepare the filling up to 24 hours in advance and store covered in the refrigerator. The crust can also be made ahead and kept wrapped in plastic wrap for up to 2 days. This zucchini pie is perfect for meal prep, as individual slices reheat beautifully for quick lunches or dinners.
Grandma's Secret That Changed Everything
The game-changing secret to an exceptional zucchini pie lies in a technique passed down through generations: double-draining the zucchini. After the initial salt-draining process, my grandmother would place the zucchini in a clean kitchen towel, twist it into a bundle, and actually wring out additional moisture by hand. This extra step removes hidden water that would otherwise make your zucchini pie soggy and prevent it from setting properly.
Another family secret involves letting the assembled pie rest for 10 minutes before baking. This brief waiting period allows the eggs to begin setting slightly and the flavors to meld, resulting in a more cohesive filling that slices beautifully. These simple but crucial techniques transform an ordinary zucchini pie into an extraordinary centerpiece that will have everyone requesting your recipe.
FAQ
How to cook zucchini so it is not soggy?
The key to preventing soggy zucchini pie is proper moisture removal. Salt the sliced zucchini and let it drain for at least 30 minutes, then thoroughly pat dry with paper towels or kitchen towels. This technique draws out excess water that would otherwise make your pie watery.
What is the healthiest way to eat zucchini?
Zucchini pie offers an excellent way to enjoy this nutritious vegetable while retaining most of its vitamins and minerals. The light cooking process preserves the zucchini's vitamin C, potassium, and fiber content while making it more digestible than raw preparations.
How do you get moisture out of zucchini before baking?
Slice zucchini and toss with salt, then drain in a colander for 30 minutes. Pat completely dry with towels, and for extra moisture removal, wrap in clean kitchen towels and gently squeeze. This ensures your zucchini pie will have the perfect texture without excess liquid.
Can zucchini pie be made ahead of time?
Yes! This zucchini pie can be assembled up to 24 hours ahead and refrigerated before baking. You can also bake it completely and reheat individual slices. The flavors actually improve after resting, making it perfect for meal planning and entertaining.
This delightful zucchini pie represents the perfect marriage of fresh garden vegetables and comfort food satisfaction. The combination of creamy cheese, aromatic herbs, and tender zucchini creates a dish that celebrates the abundance of summer while providing a nutritious meal your family will request again and again. Whether served warm from the oven or at room temperature for a picnic, this zucchini pie delivers on both flavor and presentation.
The beauty of this recipe lies not just in its delicious taste, but in its ability to transform simple ingredients into something truly special. Once you master this basic zucchini pie technique, you'll find yourself experimenting with different herbs, cheeses, and vegetable combinations. Don't forget to try our Blueberry Zucchini Cake and Carrot Zucchini Cake for more creative ways to use your garden bounty in sweet applications that are just as satisfying as this savory masterpiece.
With love from my kitchen to yours,
Ashley Johnson
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Pairing
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Zucchini Pie Recipe
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.
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