I’ll never forget the first time I stumbled upon a recipe for Zucchini Pie. It was a sweltering summer day, and my garden was practically bursting with zucchinis I didn’t know what to do with. I’d already made zucchini bread and grilled skewers, so I thought, why not try something new? That first Zucchini Pie was a revelation, a savory, cheesy masterpiece that had my family begging for seconds.
Now, years later, Zucchini Pie is a staple in my kitchen. I’ve tweaked the recipe countless times to get it just right, and I’m beyond excited to share it with y’all. Whether you’ve got a zucchini surplus or just crave a cozy, veggie-packed dish, this is gonna be your new go-to.
Stick with me, and I’ll walk you through every step of making the best Zucchini Pie you’ve ever tasted. Trust me, if I can turn a pile of garden veggies into a crowd-pleaser, so can you! For more recipes like this, check out zucchini and lemon orzo 2.
Why You’ll Love This Recipe
I’ve gotta say, this Zucchini Pie has won over even the pickiest eaters in my house. There’s something magical about how the zucchini melts into this custardy, cheesy filling, all wrapped up in a flaky crust. And honestly, it’s a sneaky way to get some veggies into folks who’d rather die than touch a green thing.
In my kitchen, I’ve found that Zucchini Pie is crazy versatile too. You can serve it for brunch, dinner, or even as a potluck star, and it always gets rave reviews. Plus, it’s pretty forgiving, so even if you’re not a pro baker, you’ll still nail it!
Ingredients List
Alright, let’s talk about what you’ll need to whip up a killer Zucchini Pie. I’m all about keeping things simple, so I stick to ingredients you’ve probably got in your pantry or can grab on a quick grocery run. Here’s the breakdown, with a few personal notes on what I prefer. For more recipes like this, check out stuffed zucchini boats.
For the Crust
- 1 1/2 cups (190g) all-purpose flour, sifted for a lighter texture
- 1/2 teaspoon salt, just a pinch to balance the flavors
- 1/2 cup (115g) unsalted butter, cold and cubed (I usually buy European-style for extra flakiness)
- 4-5 tablespoons ice water, to bring it together without overworking the dough
For the Filling
- 3 medium zucchinis (about 1 lb or 450g), thinly sliced (I like using a mandoline for even cuts)
- 1 medium onion, finely chopped for a subtle sweetness
- 3 large eggs, at room temperature for a smoother mix
- 1 cup (240ml) heavy cream, for that rich, custardy vibe (I avoid low-fat here)
- 1 cup (100g) shredded cheddar cheese, sharp for a bold kick
- 1 teaspoon dried oregano, or fresh if you’ve got it growing
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper, freshly ground if you can
I’m telling ya, these basics will give you a Zucchini Pie to remember. If you’re feeling fancy, you can swap in some gouda or add a pinch of nutmeg, but I’ll get to variations next!
Variations
One of the reasons I’m obsessed with Zucchini Pie is how easy it is to switch things up. Over the years, I’ve played around with this recipe more times than I can count, and I’ve got some killer twists to share. Whether you’re catering to picky eaters or just wanna experiment, these ideas will keep your Zucchini Pie game fresh.
- Cheesy Overload: Toss in an extra half-cup of mozzarella on top for a gooey, stretchy finish. I tried this once for a family gathering, and it was gone in minutes!
- Spicy Kick: Mix in a teaspoon of red pepper flakes or a diced jalapeño for some heat. My husband loves this version, though I warn ya, it’s not for the faint-hearted.
- Meat Lover’s: Add 1/2 pound of cooked, crumbled bacon or sausage to the filling. My kids always ask for this one on lazy weekend mornings.
- Herb Garden: Throw in a tablespoon of fresh basil or thyme for an aromatic punch. I’ve got herbs growing out back, so I love snipping some for this.
- Mediterranean Vibes: Swap the cheddar for feta and add some chopped olives and sun-dried tomatoes. I made this for a potluck once, and folks couldn’t stop raving.
- Gluten-Free: Use a store-bought gluten-free crust or make your own with almond flour. I’ve done this for a friend with allergies, and it still tasted amazing.
- Vegan Twist: Replace eggs and cream with a tofu-based custard and use vegan cheese. I was skeptical at first, but it turned out pretty darn good.
- Low-Carb: Skip the crust entirely and bake the filling as a casserole. Trust me, you won’t miss the carbs in this Zucchini Pie variation!
These are just a starting point. Get creative with your Zucchini Pie, and let me know what combos you come up with!
Servings and Timing
Let’s chat about how much this Zucchini Pie serves and how long it’ll take to get on your table. In my experience, timing can vary a bit depending on your oven and how thin you slice those zucchinis, but here’s what I usually clock in at. I’ve made this enough times to know it’s pretty straightforward! If you love this recipe, you’ll also enjoy no bake peanut butter pie.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6-8 slices
This is perfect for a family dinner or a small get-together. If you’re feeding a crowd, just double up on the Zucchini Pie recipe, and you’re golden. For more inspiration, I recommend checking out french choron sauce.
Step-by-Step Instructions
Alright, let’s roll up our sleeves and make this Zucchini Pie happen! I’m gonna walk you through each step like I’m right there in your kitchen. I’ve got some tricks up my sleeve to make sure it comes out perfect, so let’s dive in.
Step 1: Make the Crust
Start by mixing your flour and salt in a big bowl. Cut in that cold butter with a pastry cutter or your fingers (I’m a fingers gal myself) until it looks like coarse crumbs. Add ice water one tablespoon at a time until the dough just holds together, then wrap it up and chill for 30 minutes. This gives you that flaky texture we’re after!
Step 2: Prep the Zucchini
While the dough chills, slice your zucchinis super thin—I swear by a mandoline for this, saves so much time. Lay the slices on paper towels to soak up extra moisture; trust me, soggy Zucchini Pie is no one’s friend. Chop your onion fine too, and set everything aside.
Step 3: Roll and Blind Bake
For more inspiration, I recommend checking out sour cherry pie filling for canning.
Roll out your chilled dough on a floured surface and fit it into a 9-inch pie dish. Prick the bottom with a fork, line with parchment, and fill with pie weights (or dried beans, if you’re cheap like me). Bake at 375°F for 15 minutes, then remove weights and bake 5 more minutes till lightly golden. For another great variation, check out homemade pie crust recipe.
Step 4: Mix the Filling
In a bowl, whisk together eggs, cream, cheese, oregano, salt, and pepper. It should look creamy and smell amazing. Fold in your zucchini slices and onions—don’t overmix, just get ‘em coated. This is the heart of your Zucchini Pie, so take a second to enjoy the process!
Step 5: Assemble and Bake
Pour the filling into your pre-baked crust, smoothing it out evenly. Pop it into the oven at 375°F for 40-45 minutes until the center is set and the top is golden. I always check by jiggling the pan a bit—if it wobbles too much, give it another 5 minutes.
Step 6: Cool and Serve
Let your Zucchini Pie cool for at least 10 minutes before slicing. I know, the smell is tempting, but cutting too soon makes a mess (learned that the hard way). Serve it warm, and watch everyone dig into this veggie-packed delight! My friend at whipped hersheys chocolate pudding pie has a similar recipe that you might enjoy.
Nutritional Information
I’m not gonna lie, Zucchini Pie isn’t exactly a diet food, but it’s got some good stuff going for it with all that zucchini. I like knowing what I’m eating, so here’s the breakdown per slice, based on 8 servings. Keep in mind, this can shift if you tweak your Zucchini Pie recipe.
- Calories: 340 per serving
- Fat: 24g
- Protein: 8g
- Carbohydrates: 22g
- Sodium: 420mg
Healthier Alternatives
If you’re watching what you eat, don’t worry—I’ve got some swaps for a lighter Zucchini Pie. I’ve tried these myself when I’m trying to cut back a bit, and they still taste awesome. Here’s how to trim down the guilt without losing flavor in your Zucchini Pie.
- Lower Fat: Use half-and-half instead of heavy cream, or even Greek yogurt for a tangy twist. I’ve swapped this in plenty of times, and it’s still creamy.
- Crustless Option: Skip the crust altogether for a gluten-free, low-carb Zucchini Pie. I do this when I’m feeling lazy, and it bakes up just fine.
- Cheese Cut: Reduce the cheese to 1/2 cup or use a low-fat version. Honestly, I miss the richness a little, but it’s still tasty.
- Egg Whites: Replace two whole eggs with four egg whites to cut cholesterol. I’ve done this for a health-conscious friend, and they didn’t even notice!
Serving Suggestions
I love getting creative with how I serve Zucchini Pie, ‘cause it’s honestly so dang versatile. Whether it’s a lazy Sunday brunch or a fancy dinner party, here are some of my go-to ideas for making your Zucchini Pie shine. These pairings always get compliments at my table.
- Brunch Buddy: Serve with a simple green salad and some fresh fruit on the side. It’s my favorite way to start a slow weekend morning.
- Dinner Star: Pair Zucchini Pie with roasted chicken or grilled fish for a hearty meal. I did this last week, and it felt so balanced!
- Picnic Pick: Slice it up cold and pack it for an outdoor lunch with some crusty bread. My family loves this on summer outings.
- Appetizer Style: Cut into smaller wedges for a party snack with a dollop of sour cream. I’ve wowed guests with this Zucchini Pie trick more than once.
Common Mistakes to Avoid
I’ve botched my fair share of Zucchini Pie over the years, so lemme save you some headaches with these pitfalls. Trust me on this one—I learned the hard way, and I don’t want you to repeat my flops. Here’s what to watch out for when baking your Zucchini Pie.
- Soggy Zucchini: Don’t skip drying the zucchini slices with paper towels. I ignored this once, and my pie was a watery disaster.
- Underbaked Crust: Blind bake properly, or you’ll end up with a mushy bottom. Been there, done that, hated it.
- Overfilling: Don’t cram in too much filling; it’ll spill over and make a mess. I’ve cleaned my oven after this mistake, and it ain’t fun.
- Cutting Too Soon: Let your Zucchini Pie cool a bit before slicing, or it’ll fall apart. I was too eager once, and it was a sad, sloppy slice.
Storing Tips
I’ve found that Zucchini Pie holds up pretty well if you store it right, which is great for meal prep or leftovers. In my experience, a few simple tricks keep it tasting fresh. Here’s how I handle storing my Zucchini Pie.
- Refrigerator: Keeps for 3-4 days in an airtight container. I just reheat slices in the oven for that fresh-baked vibe.
- Freezer: Freeze individual slices for up to 2 months, wrapped tightly in plastic wrap then foil. I’ve thawed these for quick dinners, and they’re still yummy.
- Reheating: Pop it in a 350°F oven for 10 minutes to avoid a soggy microwave mess. That’s my go-to for Zucchini Pie leftovers!
Frequently Asked Questions
I get a bunch of questions about Zucchini Pie whenever I share this recipe, so I’ve rounded up the most common ones. I’m happy to help clear things up with what I’ve learned. Let’s tackle these Zucchini Pie queries!
Can I make Zucchini Pie ahead of time?
Absolutely! I often prep it a day in advance, bake it, and just reheat before serving. It saves so much stress for gatherings, and the flavors actually meld nicely overnight.
Can I use frozen zucchini?
You can, but thaw and pat it dry first to avoid extra water. I’ve done this in a pinch, and it works okay, though fresh is best.
Is Zucchini Pie gluten-free?
Not with the standard crust, but you can use a gluten-free pie crust or go crustless. I’ve made both versions for friends, and they loved ‘em.
Can I substitute other vegetables?
Sure thing! I’ve swapped in yellow squash or even shredded carrots for a twist. Just make sure to adjust moisture levels if they’re super watery.
How do I know when it’s done?
Check if the center is set and doesn’t jiggle much. I usually stick a toothpick in—if it’s mostly clean, you’re good to go.
Can I make it dairy-free?
Yep, use coconut cream instead of heavy cream and a vegan cheese. I’ve tried it, and while it’s different, it’s still tasty.
Why is my pie watery?
Probably didn’t dry the zucchini enough. I’ve been there—lay those slices on paper towels and press gently to soak up the juice.
Can I freeze Zucchini Pie?
You might also want to try ground beef zucchini sweet potato.
Yes, it freezes well for a couple of months. I wrap slices individually so I can grab just what I need. Thaw overnight in the fridge before reheating.
Conclusion
Well, there ya have it—everything you need to make a mouthwatering Zucchini Pie that’ll impress anyone who takes a bite. I’ve poured all my kitchen know-how into this guide, and I can’t wait for you to try it. If you’ve got a surplus of zucchini or just wanna switch up dinner, this Zucchini Pie is the way to go! Let me know how it turns out, okay?
I’m all ears for your tweaks and stories.