Zucchini Pie
Got a garden overflowing with zucchini? This savory zucchini pie is about to become your new summer obsession!
Imagine a golden, cheesy pie that transforms humble garden zucchini into something so delicious, even veggie skeptics will be asking for seconds. It’s crispy around the edges, tender in the middle, and packed with flavor in every bite.
What makes this zucchini pie special is the perfect balance of textures and flavors. The combination of sharp white cheddar and nutty Parmesan creates a cheesy foundation, while fresh rosemary and parsley add an aromatic punch that elevates this from simple side dish to dinner star.
It’s substantial enough for a main course but also works beautifully alongside grilled chicken or as part of a brunch spread.
Ingredients
For the Zucchini Base:
- 3 cups zucchini, shredded
- 1/2 teaspoon salt
For the Pie Mixture:
- 4 eggs, lightly beaten
- 1 cup baking mix
- 1/2 cup finely chopped sweet onion
- ½ cup butter, melted
- 1/2 cup shredded white Cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped parsley
- 1/2 teaspoon ground black pepper
Steps
- Gather all ingredients and measure them out. Shred the zucchini using the large holes of a box grater for the best texture.
- Place shredded zucchini in a bowl and toss with 1/2 teaspoon salt; let stand for 15 minutes. This crucial step draws out excess moisture that would otherwise make your pie soggy. You’ll be surprised how much liquid comes out!
- Transfer salted zucchini into a clean kitchen towel (a thin cotton one works best) and wring out excess liquid over the sink or a bowl. Squeeze firmly several times until very little liquid comes out. You should remove about 1/2 cup of liquid for properly textured pie.
- Preheat the oven to 350°F (175°C). Thoroughly grease a 9-inch pie plate, making sure to coat the sides as well as the bottom to prevent sticking.
- In a large bowl, combine the drained zucchini, 4 lightly beaten eggs, 1 cup baking mix, 1/2 cup finely chopped sweet onion, ½ cup melted butter, 1/2 cup shredded white Cheddar, ½ cup grated Parmesan, 1 teaspoon chopped rosemary, 1 teaspoon chopped parsley, and 1/2 teaspoon black pepper. Mix thoroughly until all ingredients are evenly distributed. The mixture should be thick but pourable.
- Spread the mixture evenly into the prepared pie plate, smoothing the top with a spatula. Make sure it’s level for even baking.
- Bake in the preheated oven until the top is golden brown and a knife inserted in the center comes out clean, about 45 minutes. The edges should be slightly pulled away from the sides of the dish and crispy. If the top browns too quickly, cover loosely with foil after 30 minutes of baking.
- Allow the pie to rest for 10-15 minutes before slicing. This resting period helps the pie set up properly and makes for cleaner slices.
Smart Swaps
- Replace baking mix with 1 cup of a homemade blend (mix 3/4 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt)
- Swap the white cheddar for gruyère or fontina for a more complex flavor profile
- Use dried herbs if fresh aren’t available (use 1/3 teaspoon dried rosemary and 1/3 teaspoon dried parsley)
- Try yellow summer squash in place of some or all of the zucchini for a colorful variation
Make It Diabetes-Friendly
- Replace the baking mix with 3/4 cup almond flour mixed with 1/4 cup coconut flour and 1 1/2 teaspoons baking powder (reduces carbs by approximately 15g per serving)
- Use 1/4 cup olive oil instead of 1/2 cup butter to improve the fat profile
- Add 1 tablespoon ground flaxseed to increase fiber content, which helps slow sugar absorption
- Serve smaller portions (1/8 of pie instead of 1/6) alongside a protein source to reduce glycemic impact
Pro Tips
- Squeeze out as much liquid as possible from the zucchini—this is the secret to a non-soggy pie
- Let the melted butter cool slightly before mixing with eggs to prevent cooking them prematurely
- For extra flavor, sauté the onions until translucent before adding to the mixture
- This pie freezes beautifully—cut into individual portions and freeze for quick weekday lunches