Our Zucchini Pie Recipe uses fresh produce from the farm to combine zucchini with your favorite cheeses and basic store items into a satisfying meal. Use this recipe any day to feed your family at dinner or brunch plus satisfy nighttime snack needs. This guide provides you with all the information needed including essential tips to keep your pie crust perfect plus effective storage methods to make our Zucchini Pie Recipe a regular cooking triumph.
Kickstart Your Zucchini Pie Adventure
What do you do with an abundance of zucchini when the season’s harvest is in full swing—or when you spot a great sale at your local grocery store? If you’re looking for a unique recipe that’s more exciting than the usual zucchini bread, then you’re in the right place. Drawing inspiration from reputable online kitchens like Allrecipes, Well Plated, and The Kitchn, this Zucchini Pie Recipe combines the simplest of ingredients, demands minimal prep work, and yields maximum flavor.

Expect a flaky or crustless base (depending on your preference), a rich custard-like interior, and a gentle bite from fresh zucchini slices. Plus, you can tweak it however you like: Customize your pie by adding peppers or seasoning blend plus extra cheese topping. You will find easy instructions here to make and bake our Zucchini Pie Recipe plus tips on storing and freezing it. Let’s get those aprons on, shall we?
Zucchini Pie Recipe: Essential Ingredients
Building a strong flavor foundation is critical in any Zucchini Pie Recipe. You likely have most of these essentials in your kitchen already, making the shopping list short and sweet:
- Zucchini
- Use 2 to 3 cups of raw zucchini whether you slice or shred it.
- Salting and draining can prevent a watery pie.
- Onion
- A small white or yellow onion adds punch.
- Dice it finely or slice it thin, depending on your texture preference.
- Cheese
- Sharp cheddar, mozzarella, or Swiss all pair wonderfully with zucchini.
- Use a single variety or blend multiple cheeses.
- Eggs
- Typically, 3–4 large eggs are enough to hold the ingredients together.
- Rich, high-quality eggs improve flavor and set the custard-like filling.
- Milk or Cream
- Brings in extra moisture and richness.
- Use whole milk for a lighter pie or heavy cream for a luxurious bite.
- Seasonings
- Most cooks add garlic powder plus basil and oregano when seasoning their dish. They also choose salt and pepper for additional taste.
- Fresh herbs like rosemary thyme and dill can make your Zucchini Pie Recipe taste better.
- Pie Crust (Optional)
- Using store-bought pie crust saves time but homemade crust adds your personal style.
- To follow a carb-free option simply grease a baking dish with oil instead of using a crust.

Pro Tip: The USDA states that one serving of zucchini includes vitamins A and C making our Zucchini Pie Recipe both nutritious and tasty.
How to Make a Zucchini Pie Recipe (Step by Step)
Anyone who knows how to make quiche or savory pies already has enough basic cooking knowledge. The process for this Zucchini Pie Recipe is straightforward: Get your tools ready by mixing and frying ingredients while whisking ingredients into a baking dish.
- Prep the Zucchini
- Slice or shred about 2–3 cups.
- Lightly salt and let it rest in a colander for 10–15 minutes to remove moisture.
- Sauté the Onions and Zucchini
- Heat oil drops in a skillet on medium temperature.
- Cook onions until they become clear then combine with zucchini slices.
- Mix your favorite herbs into the veggies.
- Combine the Filling
- You can mix liquids and cheese with eggs into a bowl for preparation.
- Blend cooked vegetables before mixing them in to maintain the zucchini shape
- Adjust salt and pepper to taste.
- Handle the Crust (If Using)
- Press your favorite crust into a pie dish.
- Crimp edges and prick the bottom with a fork for even baking.
- To keep the crust crispy, consider blind-baking for about 8–10 minutes at 375°F (190°C).
- Fill and Bake
- Fill the baking dish either with the filling spread into the crust base or directly pour the mixture over the greased surface.
- Heat to 190°C (375°F) and bake your dish for 25 to 30 minutes until its surface turns brown while the inner layer sets.
- Test the pie by inserting a toothpick or knife to see if both come out clean.
- Cool Before Serving
- Let your Zucchini Pie Recipe rest for 5–10 minutes.
- Cooling helps the pie hold its shape, ensuring neat slices.
Can You Make This Zucchini Pie Recipe Ahead of Time?
Absolutely. Busy lives demand versatile solutions, and this Zucchini Pie Recipe is happy to oblige:
- Option A: Prep the Filling Early
- Combine chopped sautéed zucchini and onions with eggs plus your chosen seasonings and cheese.
- Place the dish in an airtight container for food storage at refrigeration temperatures no longer than 24 hours.
- Option B: Par-Bake for Later
- Partially bake your Zucchini Pie Recipe for about 15 minutes.
- Cool, cover, and refrigerate.
- When you’re ready to serve, pop it back into the oven for another 10–15 minutes.
- Option C: Assemble, Then Chill
- Line your pie dish with crust (if using), fill with the mixture, and cover.
- Refrigerate for a few hours before baking.
- The blending technique ensures both top-quality tastes and fresh zucchini results.
Kitchen Wisdom: By cooking ahead each week you get dinner on the table fast without scrambling to find all the needed ingredients.
A Quick Reference Table: Baking Times
Wondering how long to bake your Zucchini Pie Recipe based on crust type or pie thickness? Use this convenient table as your preparing guide. Look at your cooking result because different ovens work differently.
Pie Variation | Oven Temp | Baking Time | Notes |
Crustless (Thin Layer) | 375°F (190°C) | 20–25 minutes | Great if you want a lighter, gluten-free Zucchini Pie Recipe. |
Crustless (Thicker Pie) | 375°F (190°C) | 25–30 minutes | Ideal when you add extra zucchini or mix in more veggies. |
Classic Crust (Store-Bought) | 375°F (190°C) | 25–30 minutes | Keep an eye on crust edges; cover with foil if they brown too quickly. |
Deep-Dish Homemade Crust | 375°F (190°C) | 30–35 minutes | Heavier crust demands a few extra minutes; ensure the center is fully set. |
Food Safety Reminder: As per the U.S. Food & Drug Administration, your filling should reach an internal temperature of at least 160°F (71°C) when eggs are involved.
How to Store Your Zucchini Pie Recipe
Even the best leftovers risk turning soggy or stale if not stored properly. Here’s how to safeguard each slice of your Zucchini Pie Recipe:
- Cool Completely
- Allow the pie to reach room temperature before storing.
- Trapping steam can lead to soggy crusts or watery fillings.
- Cover & Refrigerate
- cover the pie dish completely with plastic wrap before storage.
- Keep the pie in your fridge for 4 days.
- Reheat with Care
- Use your kitchen microwave for 30-second heating sessions as needed.
- To heat the entire pie place foil over it then bake at 350 F (175 C) for 10-15 minutes.
- Pairing Ideas
- A side salad of mixed greens can complement the rich flavors.
- Tomato soup or vegetable broth also pairs nicely with this Zucchini Pie Recipe.
Can You Freeze This Zucchini Pie Recipe?
Want to make a big batch and save some for later? Freezing is a breeze:
- Bake and Cool
- Fully bake your Zucchini Pie Recipe.
- Allow it to cool to room temperature, preventing ice-crystal formation.
- Wrap Properly
- Use an airtight container or place a layer of plastic wrap and then foil on top.
- Remember to add the storage date and item details when you seal the package.
- Freeze for Up to 3 Months
- For best taste and texture, consume within three months.
- After that, the zucchini’s texture may degrade.
- Thaw & Reheat
- Refrigerate the frozen pie overnight before serving.
- Place the cooled pie in a preheated oven at 350°F (175°C) for 15 to 20 minutes until the center is full
Elevating Your Zucchini Pie Recipe with Variations
Having the same meal routine gets old and your taste buds yearn for new tastes. Here are a few ways to shake up the standard Zucchini Pie Recipe:
- Bisquick Twist
- Combine your baking mix into the egg mixture for a self-crusting pie.
- It saves time if you don’t want to fuss with a separate crust.
- Crustless Low-Carb
- Eliminate the crust entirely for a lighter, gluten-free version.
- Amp up the cheese for extra flavor if you’re skipping the crust.
- Herb Explosion
- Stir in fresh basil oregano thyme and rosemary to enhance the smells.
- The meal works best if you appreciate Mediterranean tastes.
- Spicy Kick
- Add chopped jalapeños or a pinch of cayenne.
- Top with pepper jack cheese for an extra punch.
- Mixed Veggie Medley
- Add peas or tomato wedges to your cooking mixture.
- This alternative preparation lets you use any seasonal veggies you have on hand.
Tips & Tricks for the Best Zucchini Pie Recipe
Here’s how to achieve a picture-perfect Zucchini Pie Recipe every single time:
- Drain the Zucchini: Patting and salting dry the zucchini removes built-up moisture.
- Cheese Matters: Sharp cheeses like cheddar or Swiss add great flavor to meals made with fresh zucchini.
- Watch the Bake Time: Overbaking can dry out the filling. Pull it once the center sets.
- Crust Care: Blind-bake or sprinkle breadcrumbs to avoid a soggy bottom.
- Rest Before Serving: Cutting too soon can result in messy slices.
FAQs About Zucchini Pie Recipe
1) Why is my zucchini pie soggy?
Excess water in the zucchini often leads to a soggy Zucchini Pie Recipe. Salt and drain the slices to remove moisture. Also, bake until the center is fully set.
2) Should I peel zucchini for this recipe?
No need to peel for your Zucchini Pie Recipe. Zucchini skin adds both color and nutrients. Just wash well, slice, and bake.
3) How do I prevent mushy zucchini?
For a firm Zucchini Pie Recipe, avoid overcooking the zucchini. Briefly sauté or salt to remove moisture. Then bake until just set for the best texture.
4) Do I need to drain zucchini before baking?
Yes, draining helps your Zucchini Pie Recipe stay firm and not watery. Lightly salt the zucchini and pat it dry. This extra step improves the final result.
5) How can I make zucchini taste better?
Your Zucchini Pie Recipe shines with herbs, garlic, and cheese. Salt it correctly to bring out sweetness. The right seasoning combo makes zucchini stand out.
6) How do I keep the pie crust from turning soggy?
Blind-bake or sprinkle breadcrumbs in the crust before adding Zucchini Pie Recipe filling. This barrier cuts down on moisture. Aim for a golden, crisp base.
7) Can I freeze zucchini?
Yes, and it’s great for later Zucchini Pie Recipe use. Slice or shred, then blanch and freeze. Thaw before adding to your recipe.
8) Why is my zucchini slimy when I cut it?
Overly mature zucchini or poor storage can create sliminess, spoiling your Zucchini Pie Recipe. Pick firm, fresh zucchini with bright skin. If it’s slimy, discard it.
Final Slice: Your Path to Zucchini Pie Bliss
Cooking should be fun, and this Zucchini Pie Recipe proves you can get a restaurant-worthy dish with minimal fuss. Whether you prefer a buttery crust or a crustless, low-carb spin, your pie will taste like a work of love. Share it at family gatherings, pack it for a potluck, or enjoy a quiet slice at home—just don’t be surprised when everyone starts asking for the recipe.
Key Takeaways
- Freshness First: Choose firm, vibrant zucchini to enhance taste and texture.
- Sogginess Prevention: Salt and drain the zucchini, or sauté it lightly to remove excess moisture.
- Versatile Options: Go crustless or load up on herbs and spices to suit your palate.
- Meal Prep Friendly: Assemble ahead, freeze portions, and reheat easily for quick meals.
Restaurant Quality at Home: With just a few tweaks, your Zucchini Pie Recipe can rival any café quiche.
Print
Zucchini Pie Recipe: 7 Irresistible Secrets for Crisp Flavor
- Total Time: 45 minutes
- Yield: 6 slices 1x
- Diet: Vegetarian
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
- 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