Zucchini Pie

by Sophia

There’s just something about summer zucchini. If you’ve ever had a garden—or know someone who does—you know how fast those green beauties pile up on the counter. One minute you’re picking a few small ones, and the next you’ve got a mountain of zucchini and no clue what to do with it. That’s exactly how I stumbled across this Zucchini Pie recipe, and let me just say—it’s been a staple in our kitchen ever since.

Whether you’re looking for a light brunch, a comforting side dish, or an easy weeknight dinner, this savory zucchini pie checks all the boxes. It’s cheesy, full of flavor, and has just the right balance of texture thanks to a base of eggs and flour that binds everything together. You can make it with a crust if you’re in the mood for something more traditional, or skip it entirely for a gluten-free, low-carb version that’s just as satisfying.

This dish is one of those “back pocket” recipes that works for so many occasions. Got unexpected guests? Need something easy but impressive for a potluck? Want to prep breakfast or lunch ahead of time? Zucchini Pie’s got your back.

Let’s get into how to make it!

Ingredients You’ll Need:

3 cups grated zucchini, drained and squeezed dry
1 cup shredded cheddar or mozzarella cheese

1 small onion, finely chopped
3 large eggs
½ cup all-purpose flour

½ cup vegetable oil
1 tsp baking powder
½ tsp salt

¼ tsp black pepper
½ tsp dried oregano or basil (optional)
1 unbaked pie crust (optional for a more traditional pie)

STEP 1: Preheat and Prep Your Dish

Start by preheating your oven to 350°F. If you’re using a pie crust, go ahead and fit it into a 9-inch pie dish and set it aside. Not feeling the crust? No problem—just lightly grease your dish with a little oil or non-stick spray. The crustless version bakes up beautifully and has a slightly lighter texture.

STEP 2: Squeeze the Zucchini

This is probably the most important step in the whole recipe. Zucchini holds a lot of water, and if you skip draining it properly, your pie might end up soggy. After grating your zucchini (a box grater works perfectly), place it in a clean kitchen towel or cheesecloth and wring out as much liquid as you can. You want it as dry as possible. Don’t rush this part—it makes all the difference!

STEP 3: Mix the Base Ingredients

In a large mixing bowl, whisk together the eggs, flour, baking powder, salt, pepper, and vegetable oil. The mixture should be smooth and a little thick—this is what’s going to give your pie that lovely, cohesive texture.

STEP 4: Add Zucchini, Onion, Cheese, and Herbs

Now it’s time to stir in the good stuff! Add the grated zucchini, finely chopped onion, and shredded cheese to your egg mixture. If you’re using dried oregano or basil, toss it in now. Gently stir until everything is evenly combined and coated.

Alright, now that we’ve got our flavorful zucchini filling all mixed up, it’s time to pop this beauty into the oven and let the magic happen. Whether you’re making this with a pie crust or going crustless for a lighter version, the process from here is simple and the end result is always comforting, golden, and oh-so-good.

What I love about this recipe is how forgiving it is. Don’t have cheddar? Use mozzarella. Prefer a little kick? Add some red pepper flakes. You can even toss in cooked bacon or chopped herbs to change things up. Once you get the basic method down, you’ll be customizing this pie in all kinds of delicious ways.

Let’s get back to it!

STEP 5: Pour and Smooth the Mixture

Take your prepared pie dish—whether it’s crust-lined or greased—and pour in the zucchini mixture. Use a spatula to gently spread the filling evenly across the pan, smoothing out the top so it bakes uniformly. It should fill a standard 9-inch pie dish nicely without spilling over.

If you’re using a pie crust, make sure the filling reaches the edges but doesn’t overflow. The crust will puff up a little during baking, so don’t overfill.

STEP 6: Bake Until Golden and Set

Place the dish in your preheated 350°F oven and bake for 35 to 40 minutes. The top should turn a light golden brown, and the center should be set. You’ll know it’s done when a toothpick or knife inserted into the middle comes out clean with no wet batter.

Every oven bakes a little differently, so I usually start checking around the 35-minute mark. If the top is getting too brown before the center is fully cooked, you can lightly tent it with foil for the last few minutes of baking.

STEP 7: Let It Cool Before Slicing

Once it’s out of the oven, give your zucchini pie a few minutes to cool before slicing into it. This helps it set up a bit more and makes it easier to get those clean, beautiful slices. It also gives the flavors a moment to settle and deepen—which honestly makes it taste even better.

You can serve this warm, at room temperature, or even cold from the fridge. It’s one of those dishes that holds up beautifully no matter how you enjoy it.

Tips for the Best Zucchini Pie Every Time

1. Drain the Zucchini Well
I know I already mentioned this in Part 1, but it’s worth repeating. The more moisture you remove, the better your pie will bake. Excess liquid is the main reason zucchini pies turn out soggy, so don’t skip this step.

2. Add Protein for a Heartier Dish
Crumbled cooked bacon, diced ham, or even leftover shredded chicken can be stirred into the batter for a more filling version. Just be sure the meat is fully cooked and not too wet before adding.

3. Experiment with Different Cheeses
Cheddar and mozzarella are classic choices, but this pie is super flexible. Try Swiss for a nutty flavor, feta for a tangy bite, or a mix of Parmesan and mozzarella for something a bit richer.

4. Make It Gluten-Free
You can substitute the all-purpose flour with a gluten-free blend (make sure it includes a binder like xanthan gum). Almond flour also works in a pinch, though the texture will be slightly different—more dense, but still tasty.

5. Use Fresh Herbs for a Summer Twist
If you’ve got fresh basil, parsley, or dill on hand, chop up a handful and stir it in. The flavor of fresh herbs adds a brightness that really complements the zucchini.

6. Bake Ahead for Meal Prep
Zucchini pie holds up great in the fridge for a few days. I love making it on a Sunday and then slicing it up for quick breakfasts or lunches all week. It reheats nicely in the microwave or a low oven.

Serving Suggestions

This zucchini pie is super versatile, so how you serve it really depends on the mood. Here are a few of my favorite pairings:

For Brunch: Add a side of fruit salad and some crispy bacon or sausage.
For Lunch: Serve with a simple green salad and a drizzle of vinaigrette.
For Dinner: Pair it with roasted potatoes or a tomato-cucumber salad for a light but satisfying meal.

Honestly, you can’t go wrong. It’s one of those dishes that always feels like the right choice—light enough not to weigh you down, but still hearty and comforting.

By now, you’ve got everything you need to make a delicious, cheesy, savory zucchini pie that’s sure to become a go-to in your kitchen. But if you’re anything like me, questions tend to pop up right as you’re pulling out the ingredients or getting ready to pop something in the oven.

To make things easier, I’ve rounded up some of the most frequently asked questions I get about this recipe—along with helpful, no-fuss answers to get you through with confidence.

Frequently Asked Questions

1. Can I freeze zucchini pie?
Yes, absolutely! Once the pie has cooled completely, you can wrap it tightly in plastic wrap and then foil, or place slices in airtight containers. It freezes well for up to 2 months. Reheat slices in the oven at 350°F until warmed through. I recommend avoiding the microwave if you want to keep the texture more firm and less soggy.

2. Can I make this pie without flour?
You can omit the flour, but the pie may turn out a little less structured. For a gluten-free version, I suggest using a 1:1 gluten-free flour blend. Almond flour can work too, though it will give the pie a denser texture.

3. What if my zucchini is really watery, even after squeezing?
If your zucchini still seems too wet, let it sit in a colander with a little salt for 10-15 minutes, then squeeze again. The salt will help draw out even more moisture. You can also pat it with paper towels before mixing it into the batter.

4. Can I use yellow squash instead of zucchini?
Yes! Yellow squash works just as well in this recipe. The texture and moisture content are nearly identical, and it adds a slightly sweeter flavor. You can even mix the two for a colorful twist.

5. Is it okay to use pre-shredded cheese?
You can, but freshly shredded cheese melts better and doesn’t have the anti-caking agents that store-bought shredded varieties often include. If you’re short on time, pre-shredded is fine—it still tastes great.

6. Can I add other vegetables?
Definitely! This pie is super flexible. Try adding a handful of chopped spinach, diced bell peppers, or even mushrooms (just be sure to sauté them first so they don’t release extra moisture into the batter).

7. How long will leftovers last in the fridge?
Leftovers store well in an airtight container in the fridge for 3–4 days. Just reheat in the oven or microwave and enjoy a quick, flavorful meal anytime.

Final Thoughts

There’s something so satisfying about a recipe that’s simple to make, easy to adapt, and just plain works every time—and zucchini pie is exactly that. It’s one of those dishes that proves comfort food doesn’t have to be heavy or complicated. With a handful of ingredients and a little prep, you’ve got a dish that’s versatile enough for breakfast, lunch, or dinner—and tasty enough that even zucchini skeptics go back for seconds.

Whether you stick with the classic version or mix in your own spin with herbs, cheese swaps, or added proteins, I hope this pie finds a spot in your regular rotation. It’s a great way to use up summer’s bounty, and a delicious reminder of how a few simple ingredients can come together to create something truly satisfying.