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Our Zucchini Pie has a rustic olive oil crust, filled with slices of fresh garden zucchini, three kinds of cheese, and fresh garden herbs.
This Zucchini Pie is so good, you’ll be thankful for all of that garden-grown zucchini this summer!
After a rainy spring and cool start to the summer, our backyard garden is finally growing like crazy – and the zucchini is coming fast and furious. This delicious Zucchini Pie is a great way to use some of it up!
This creamy and delicious pie also gets additional flavor from fresh garden herbs, as well as three kinds of cheese, and it makes a great weeknight dinner with a fresh greens salad on the side.
How do you make Zucchini Pie?
It all starts by making a wonderful olive oil-based crust. Unlike most pie crust recipes that call for butter or shortening, we used extra virgin olive oil, which gives this rustic, flaky crust a really wonderful flavor.
You’ll first blind bake the crust. Then fill it with slices of sautéed zucchini*, onions and garlic that are combined with eggs, a touch of milk and a three-cheese mix of Parmesan, Romano and melty Fontina cheese. A generous amount of fresh, garden herbs finishes things off – and the combination of fresh Italian flat-leaf parsley, basil and oregano are a great flavor pairing with the zucchini.
*This initial sauté step also helps remove some of the moisture from zucchini, which helps prevent a soggy pie.
Bake your Zucchini Pie until set in the middle and golden on top.
What do you serve with Zucchini Pie?
This Zucchini Pie can be served as an entrée with a garden salad topped with our favorite vinaigrette dressing and a slice of crusty garlic bread. Or, it can also be served as a side dish with some grilled chicken or steak. Either way, it’s a delicious way to eat your summer vegetables!
You might enjoy these other Zucchini recipes:
- Sausage Stuffed Zucchini
- Lidia’s Rice and Zucchini Crostata
- Zucchini Frittata with Tuscan Kale
- Chicken Zucchini Tomato Bake
- Tomato Zucchini Focaccia
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Zucchini Pie
Ingredients
Crust
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon granulated sugar
1/2 cup extra virgin olive oil
5 tablespoons whole milk
Filling
3 tablespoons extra virgin olive oil
2 pounds zucchini cut into quarter inch slices (cut large slices in half)
1 1/2 cups Vidalia onions, diced
1 tablespoon fresh garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes
3 whole eggs
2 tablespoons whole milk
3/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
6 ounces Fontina cheese, shredded on large holes of box grater (about two cups)
2 tablespoons fresh flat leaf parsley, minced (or half that of dried)
2 tablespoons fresh basil, minced (or half that amount of dried)
1 tablespoon fresh oregano, minced (or half that amount of dried)
Instructions
Preheat oven to 375 degrees F with rack in center of oven.
In a large bowl mix flour, salt and sugar then add oil and milk and mix with a wooden spoon or with your hands and roll into a ball.
Lay out two overlapping pieces of wax paper and place the dough in the center then cover with two more overlapping pieces of wax paper.
Using a rolling pin, roll out to a 14” circle.
Remove the top pieces of wax paper and neaten up the edges to a smooth circle. Then invert the dough into a 10” pie dish and remove the remaining wax paper.
Press the dough into the dish and crimp the sides into an attractive edge. I use the knuckle of my index finger and thumb of the other hand to make the edge.
Line the dough in the pie dish with a large piece of crinkled up foil that has been pressed back out or with a piece of parchment paper with slits on the side to fit into the dish. Pour in dry beans or pie weights and bake for 20 minutes.
While crust is baking, heat a very large skillet over high heat with the three tablespoons of olive oil and once hot, add zucchini and onions and saute for three minutes. Add garlic, salt, pepper and pepper flakes and saute for three more minutes. Cover and remove from heat. The zucchini will soften up off heat with the cover on.
In a large bowl, beat eggs and milk and stir in the Parmesan, Romano and Fontina cheeses.
Also stir in the parsley, basil and oregano.
Pour the zucchini mixture into a strainer and drain off all liquid. Let sit for a few minutes to cool while draining.
Once cooled, add into the egg and cheese mixture.
After 20 minutes remove pie shell from oven and remove pie weights by lifting out the foil or parchment.
Pour the zucchini mixture into the pie shell and arrange a few slices of the zucchini on top in an attractive manner so that they show once baked.
Place back into the oven and bake for 40 minutes. If the crust starts to brown too soon, place a ring of foil over the crust.
Broil for 2-3 minutes to brown from that middle rack position, keeping the foil on the crust edge so it does not burn.
Let sit five minutes then serve.
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If using a Pillsbury crust which needs to bake, would you bake the crust first, then add the zucchini filling?
Hi Ellie – Yes, I would still pre-bake the pie crust following the same steps in the recipe since this filling is rather wet and dense. Since their crust is a little thinner than our homemade crust, you might be able to get away with less time…maybe 10 to 15 minutes instead of the full 20 minutes.
There is a huge amount of fat in this recipe… family members can’t tolerate that much so I adapted it. Firstly no crust, I used parchment paper for a crustless quiche . Then I used parchment paper to line two baking sheets and laid out zucchini and roasted it on it’s own in oven, for 30 minutes. I chopped an oinion finely and ‘fried’ in frying pan with stock and a teaspoon of olive oil, adding garlic. I added the zucchini to pan and mixed with 2 tablespoons of couscous (to soak up any juices) . I mixed eggs with salt, pepper, cottage cheese, parmesan and !/2 amount of 50% reduced fat cheese (1 cup) – lined a flan dish with wet parchment paper, removed excess liquid with kitchen towel. added filling and baked at 180C/Gas4/360F . served with peas and jacket potato
Thanks for sharing your adaptation Zal.
This was too much work! And you should have said, “drain for an hour”
Sorry you were disappointed Bobbe.
Can you freeze this pie after it is cooked?
Hi Bridget – We haven’t tried freezing this pie, but it would probably work.
Loved this recipe. Made it for brunch and it was a big hit. Can’t wait to make it again.
Thanks Amy – so glad you all enjoyed the pie!
I have just discovered your recipes, can I use puff pastry for this dish please.
We’re glad you found us! For this recipe, with such a dense filling, I think you’ll be better off using the standard pie crust. You can however use the store bought refrigerated pie crust to make it easier than making your own crust. Hope that helps!
When I was in Rome, many years ago, I had a crusted zuchini wonder! I think they called it Rustic deep dish pizza. Since that time, I have been searchng for recipes that would be comparable. This is the closest I have found yet! Wonderful!
Thanks Elizabeth! (You might also like our Scarpaccia/Zucchini Tart https://www.afamilyfeast.com/scarpaccia-zucchini-tart/)
Hi there! I had fun cruising around your website/blog. Your recipe for Zuccini Pie caught my eye. I love anything with zucchini in it. I happened to have several zucchinis on hand, so it was a natural. Was fun to make and a great way to get everyone to eat their veggies! We all enjoyed it. Thanks for sharing!
You’re welcome Nancy – glad you enjoyed the recipe!
Thank you for yet another delicious recipe. Five of us had it last night and we all oohed-and-ahhed through the meal, which included your garlic bread and a garden salad. Really a fine restaurant quality meal … grazie mille!
Prego Rick! 🙂 So glad you enjoyed the pie – sounds like a delicious meal!