Description
A hearty, comforting Zucchini Pie Recipe that highlights fresh zucchini, savory cheeses, and a creamy egg filling. It’s easy to adapt—go crustless for a lighter take or add a pre-made pie shell for a classic quiche style. Perfect for breakfast, brunch, or a cozy weeknight dinner.
Ingredients
Scale
- 2–3 cups zucchini (sliced or shredded, salted, and drained)
- 1 tablespoon olive oil
- ½ onion, diced
- 3 large eggs
- ½ cup milk (or half-and-half)
- 1 cup shredded cheddar cheese (or preferred cheese)
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (9-inch) pie crust (optional, pre-baked or store-bought)
Instructions
- Preheat oven to 375°F (190°C).
- Sauté veggies: In a skillet over medium heat, warm olive oil. Add diced onion and cook until translucent (about 4–5 minutes). Stir in zucchini slices and cook briefly, seasoning with a pinch of salt and pepper.
- Combine filling: In a mixing bowl, whisk together eggs, milk, cheese, dried basil, garlic powder, salt, and black pepper. Gently fold in the sautéed zucchini and onion.
- Assemble: If using a crust, place it in a pie dish (consider blind-baking for 8–10 minutes to prevent sogginess). Pour the egg-zucchini mixture into the crust or directly into a greased pie dish if making a crustless version.
- Bake: Transfer the pie to the preheated oven and bake for 25–30 minutes, or until the top is golden and the center is set. A knife inserted into the center should come out clean.
- Cool and serve: Let the pie rest for 5–10 minutes before slicing. Serve warm or at room temperature.
Notes
- Crustless Option: Skip the crust and grease the pie dish well for an equally delicious, lower-carb version.
- Prevent Sogginess: Salting and draining the zucchini before cooking is key to reducing excess moisture.
- Flavor Variations: Add spicy peppers, different herbs, or extra cheese to make the recipe your own.
- Storage: Refrigerate leftovers in an airtight container for up to four days or freeze up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~230
- Sugar: ~3 g
- Sodium: ~400 mg
- Fat: ~14 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~6 g
- Carbohydrates: ~15 g
- Fiber: ~2 g
- Protein: ~10 g
- Cholesterol: ~130 mg
Keywords: Zucchini Pie Recipe, Crustless Zucchini Pie, Easy Zucchini Pie