Zucchini Pie Recipe: Zucchini pie is one of those comforting, all-purpose dishes that quietly earns a permanent spot in your recipe collection. It’s savory, satisfying, budget-friendly, and incredibly flexible. Whether you’re making it for breakfast, lunch, dinner, or meal prep, zucchini pie fits right in.
At its core, zucchini pie is a baked dish made with fresh zucchini, eggs, cheese, and simple pantry ingredients, all combined into a soft yet structured pie. Some versions include a crust, while others are completely crustless, making them lighter and quicker to prepare.
This guide walks you through everything—from selecting zucchini to baking a perfectly set pie—so even if this is your first time, you’ll get excellent results.
Why Zucchini Is Perfect for Savory Pies
Zucchini is mild, tender, and absorbs flavors beautifully. That makes it an ideal base for baked dishes.
Flavor Profile
Zucchini has a neutral taste, which means it:
- Works well with cheese
- Pairs nicely with herbs
- Adapts to many cuisines
Texture Benefits
When grated and properly drained, zucchini:
- Adds moisture without heaviness
- Keeps the pie soft inside
- Helps bind ingredients together
Nutritional Advantages
Zucchini is:
- Low in calories
- High in fiber
- Rich in vitamins A and C
- Easy to digest
Types of Zucchini Pie
Zucchini pie isn’t just one recipe—it’s a whole category.
Crustless Zucchini Pie
- No pastry required
- Lighter and faster
- Naturally gluten-free (with substitutions)
Classic Crust Zucchini Pie
- Uses shortcrust or pie dough
- More filling and hearty
- Perfect for formal meals
Mediterranean-Style Zucchini Pie
- Includes onions, herbs, olive oil
- Inspired by Greek and Italian cooking
Cheesy Zucchini Pie
- Extra cheese for richness
- Kid-friendly and crowd-pleasing
Ingredients You’ll Need
Core Ingredients
- 4 medium zucchini, grated
- 3 large eggs
- 1 cup cheese (cheddar, mozzarella, or mixed)
- ½ cup onion, finely chopped
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Add-Ins
- Garlic
- Bell peppers
- Herbs (parsley, thyme, basil)
- Chili flakes
Ingredient Substitutions
- Flour → almond flour or oat flour
- Cheese → dairy-free alternatives
- Onion → spring onions or leeks
Equipment & Tools Required
- Mixing bowl
- Box grater
- Clean kitchen towel
- Whisk
- 9-inch baking dish or pie pan
- Oven
Step-by-Step Zucchini Pie Preparation
Step 1 – Selecting Fresh Zucchini
Choose firm, medium-sized zucchini with smooth skin and no soft spots. Smaller zucchini are less watery and have better flavor for pie.
Step 2 – Washing and Grating the Zucchini
Wash the zucchini thoroughly and trim the ends. Grate using the coarse side of a box grater. Peeling isn’t necessary—the skin is tender and nutritious.
Step 3 – Removing Excess Moisture
Place the grated zucchini in a clean towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is crucial to prevent a soggy pie.
Step 4 – Preparing the Filling
In a large bowl, combine the drained zucchini with eggs, cheese (such as cheddar, mozzarella, or feta), onion or garlic, salt, pepper, and optional herbs. Mix until evenly combined. Add a small amount of flour or breadcrumbs to help bind.
Step 5 – Preparing the Pie Crust (If Using)
If using a crust, fit it into a pie dish and crimp the edges. For extra insurance against sogginess, pre-bake (blind bake) for 8–10 minutes until lightly set. A crustless version works just as well.
Step 6 – Assembling the Zucchini Pie
Pour the filling into the prepared crust or greased pie dish. Spread evenly and smooth the top. Sprinkle extra cheese on top if desired.
Step 7 – Baking the Pie
Bake in a preheated 375°F (190°C) oven for 40–50 minutes, until the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
Step 8 – Cooling and Setting
Let the pie cool for 10–15 minutes before slicing. This allows it to set fully and makes clean slices easier.
Serve warm or at room temperature—perfect for lunch, dinner, or brunch.
How to Tell When Zucchini Pie Is Done
- Center doesn’t jiggle
- Toothpick comes out clean
- Edges pull slightly from the dish
Common Mistakes to Avoid
- ❌ Not draining zucchini
- ❌ Overbaking (dry texture)
- ❌ Too little seasoning
Flavor Variations & Add-Ins
- Cheese: feta, parmesan, gouda
- Veggies: spinach, mushrooms, carrots
- Protein: beans, lentils, tofu
Serving Suggestions
- Breakfast: with toast or fruit
- Lunch: with salad
- Dinner: alongside roasted vegetables
- Snack: chilled or reheated
Storage & Reheating Tips
Refrigeration
Store in an airtight container for up to 4 days.
Freezing
Freeze slices individually for up to 2 months.
Reheating
- Oven: best texture
- Microwave: quick option
Health & Nutrition Benefits
Zucchini pie is:
- Balanced
- Family-friendly
- Customizable for dietary needs
Zucchini Pie for Meal Prep
- Bakes well in advance
- Easy to portion
- Tastes great reheated
FAQs about Zucchini Pie Recipe
1. Why is my zucchini pie watery?
This is almost always due to excess moisture in the zucchini. Make sure to squeeze the grated zucchini thoroughly before mixing it into the filling.
2. Can I make zucchini pie ahead of time?
Yes. You can bake the pie, let it cool, refrigerate it, and reheat when needed. It holds its texture and flavor well.
3. Can zucchini pie be frozen?
Absolutely. For best results, freeze individual slices and reheat them in the oven to maintain structure.
4. Do I need a crust?
No. A crustless zucchini pie is lighter and just as satisfying, making it a great low-effort option.
5. What cheese works best for zucchini pie?
Cheddar and mozzarella are reliable choices, but any cheese that melts well—such as Swiss or Monterey Jack—will work.
These tips help ensure a firm, flavorful zucchini pie every time.
Conclusion
Zucchini pie is proof that simple ingredients can create something truly satisfying. With the right preparation—especially draining the zucchini—you’ll get a pie that’s soft, flavorful, and perfectly set every time. Whether you keep it classic or customize it with your favorite add-ins, this recipe deserves a place in your regular rotation.
