Description
Zucchini Pie is a savory, comforting dish that’s perfect for using up summer zucchini. It’s packed with tender shredded zucchini, creamy cheese, and a flavorful egg mixture, all baked into a golden crust or crustless for a lighter option. Ideal for breakfast, brunch, or a light dinner, this pie is both satisfying and simple to make.
Ingredients
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)
Instructions
Preheat the oven to 350°F. If using a pie crust, fit it into a 9-inch pie dish and set aside.
In a large mixing bowl, combine the eggs, flour, baking powder, salt, pepper, and oil. Whisk until smooth and well combined. Stir in the shredded zucchini, chopped onion, cheese, and herbs if using. Mix until everything is evenly incorporated.
Pour the mixture into the prepared pie dish, smoothing the top with a spatula. If going crustless, lightly grease the dish before pouring in the batter.
Bake for 35 to 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the pie cool for a few minutes before slicing.
Notes
Make sure to squeeze as much moisture as possible from the zucchini to prevent a soggy pie. This dish is highly adaptable—swap the cheese, add cooked bacon or herbs, or use a gluten-free flour if needed. Leftovers store well in the fridge and can be reheated in the oven or microwave. Serve warm or at room temperature for best flavor.