If you’re looking for a dish that brings fresh, garden-inspired flavors straight to your table, this Zucchini Pie Recipe is an absolute must-try. It’s wonderfully simple yet delightfully rich, combining tender zucchini slices with a golden, cheesy crust that’s perfect for any meal of the day. The mixture of sharp cheddar, nutty Parmesan, and fragrant basil creates a comforting bite that feels like sunshine on your plate. Whether you’re a seasoned cook or just dipping your toes into savory pies, this recipe balances ease and elegance beautifully, making it one of my personal favorites to share with friends and family.
Ingredients You’ll Need
These ingredients are straightforward, but each plays a crucial role in creating the perfect balance of taste, texture, and vibrant color in your zucchini pie. Freshness and quality here really shine through in the final dish.
- 3 cups zucchini slices: About 3 medium zucchini, thinly sliced for tender texture and fresh flavor.
- 1 cup flour: Use all-purpose or a gluten-free 1-to-1 blend for the perfect crust structure.
- 1 teaspoon baking powder: Helps the pie rise just enough for lightness without fluffiness.
- ½ teaspoon paprika: Adds a warm, mild smoky depth to the seasoning.
- ½ teaspoon garlic powder: A simple way to infuse a subtle savory note throughout the pie.
- 1 teaspoon salt: Enhances all the dish’s flavors without overpowering.
- ¼ teaspoon black pepper: Just a hint of spice to brighten the savory elements.
- 4 tablespoons butter: Melted or oil works great, lending moisture and richness.
- 3 large eggs: Whisked, to bind everything together beautifully.
- 1 cup onion, finely diced: Adds a sweet, aromatic crunch once baked.
- ¾ cup cheddar cheese, finely shredded: Sharpness and creaminess that’s utterly addictive.
- ½ cup Parmesan cheese, grated and divided: Offers a nutty, salty crust topping and depth inside.
- 2 tablespoons basil, chiffonade: Fresh herbaceous lift that brightens every bite.
How to Make Zucchini Pie Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350 degrees Fahrenheit. This moderate temperature allows the pie to cook all the way through without drying out, giving it that perfect golden top we all adore.
Step 2: Slice the Zucchini
Trim the ends off your zucchini and use a mandoline to slice them as thinly as 1/16 to 1/8 of an inch. These delicate slices will cook quickly, melding into the batter without becoming mushy, giving the pie that tender, melt-in-your-mouth texture.
Step 3: Make the Batter Base
In a large bowl, whisk together the flour, baking powder, paprika, garlic powder, salt, and black pepper. Then add the melted butter or oil along with your whisked eggs and stir everything together using a spatula until just combined. This step forms the backbone of your pie, getting all the dry and wet ingredients to mingle perfectly.
Step 4: Add the Flavorful Ingredients
Next, fold in the diced onion, cheddar cheese, one-third of the Parmesan, basil, and those beautifully thin zucchini slices. The batter will be thick and dense at first — give it a rest for 5 to 10 minutes, then stir again to help release moisture from the zucchini and make mixing easier. That pause is a game changer for an evenly textured pie.
Step 5: Fill and Bake
Spray a 9-inch pie plate with non-stick cooking spray and spread your zucchini batter evenly inside. Sprinkle the remaining Parmesan cheese on top to create that irresistible golden crust. Bake for 40 to 45 minutes until the top turns beautifully golden and the center sets without any wiggle. A final 10-minute rest after baking allows the pie to firm up for clean, perfect slices.
How to Serve Zucchini Pie Recipe
Garnishes
Fresh herbs like chopped basil or parsley never hurt to sprinkle on top before serving. A dollop of sour cream or Greek yogurt can add a creamy contrast that pairs beautifully with the warm, savory pie slices.
Side Dishes
This zucchini pie shines alongside a crisp green salad dressed in lemon vinaigrette or a zesty tomato and cucumber salad for a refreshing counterpoint. It also melds wonderfully with hearty soups for cozy meals.
Zucchini Pie Recipe Creative Ways to Present
Cut the pie into small squares for brunch buffets or wrap slices in warm flatbreads for satisfying handheld sandwiches. You can also crown each slice with a spoonful of fresh salsa or avocado for a fun, colorful twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your zucchini pie tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. This preserves the freshness and flavors while letting the pie firm up nicely.
Freezing
You can freeze the whole pie or individual slices wrapped well in foil and plastic. For best texture, use within 2 months and thaw overnight in the fridge before reheating.
Reheating
Reheat slices gently in a 350-degree oven for about 12-15 minutes to restore that crisp top and warm center. Microwave reheating works too, but it can make the crust less crisp, so an oven or toaster oven is preferred.
FAQs
Can I use other types of squash instead of zucchini?
Absolutely! Yellow summer squash or even a mix of both can be used to great effect. They bring similar moisture and mild flavor that complements the recipe beautifully.
Is this Zucchini Pie Recipe gluten-free friendly?
Yes, simply substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend to keep this pie safe for gluten-sensitive eaters without compromising texture or taste.
Can I add other vegetables to the pie?
Definitely! Finely diced bell peppers, spinach, or mushrooms can be great additions. Just make sure any extra veggies are well-drained to prevent excess moisture from affecting the pie’s structure.
How do I know when the pie is fully baked?
Look for a golden-brown top and no jiggle in the center when you gently shake the pie plate. A toothpick inserted near the center should come out mostly clean with just a few moist crumbs.
Can I make this pie ahead for a party?
Yes, this pie is perfect to prepare earlier in the day or even the night before. Keep it refrigerated and warm in the oven just before serving for the best taste and texture.
Final Thoughts
This Zucchini Pie Recipe is such a joy to make and share because it combines simple ingredients into a dish bursting with flavor and personality. It’s comforting, fresh, and perfect for nearly any occasion. I hope you give it a try and find as much delight in it as I do. Your taste buds will thank you!
Print
Zucchini Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini Pie is a savory, cheesy dish featuring thinly sliced zucchini combined with a flavorful batter of flour, spices, eggs, and cheeses. Baked to a golden perfection, it makes a delicious and hearty vegetarian main or side dish perfect for any season.
Ingredients
Zucchini Pie Ingredients
- 3 cups zucchini slices (about 3 medium zucchinis)
- 1 cup all-purpose flour (or gluten-free 1-to-1 blend)
- 1 teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter (melted or oil)
- 3 large eggs (whisked)
- 1 cup onion (finely diced)
- ¾ cup cheddar cheese (finely shredded)
- ½ cup grated Parmesan cheese (divided)
- 2 tablespoons basil (chiffonade)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pie.
- Prep Zucchini: Trim the ends off the zucchinis and slice them very thinly (about 1/16 to 1/8 inch thick) using a mandoline for even thickness. Set aside until needed.
- Make the Base: In a large mixing bowl, whisk together the flour, baking powder, paprika, garlic powder, salt, and black pepper. Add the melted butter or oil along with the whisked eggs, and mix with a spatula until the batter is combined.
- Finish the Batter: Fold in the diced onion, shredded cheddar cheese, one-third of the Parmesan cheese, chiffonade basil, and sliced zucchini. The batter will be thick; let it rest for 5-10 minutes so the zucchini can release moisture, then stir again to fully incorporate all ingredients.
- Add to Pan: Spray a 9-inch pie plate with non-stick cooking spray. Pour in the zucchini batter, spreading it evenly in a single layer. Sprinkle the remaining Parmesan cheese on top for a flavorful crust.
- Bake and Serve: Place the pie in the preheated oven and bake for 40-45 minutes until the top is golden brown and the filling no longer jiggles when shaken. Remove from oven and allow to rest for 10 minutes before slicing and serving.
Notes
- Using a mandoline ensures even slicing and consistent cooking in the pie.
- Letting the batter rest before baking helps the zucchini release moisture for better texture.
- You can substitute all-purpose flour for a gluten-free 1:1 blend if needed.
- This pie is best served warm but can be enjoyed at room temperature as well.
