Zucchini Pie Recipe
Zucchini Pie Recipe
Table of Contents
Zucchini Pie Recipe
This delectable zucchini pie recipe is the perfect dish for any occasion. Combining fresh zucchini, savory cheese, and a flaky crust, it’s a versatile option for breakfast, brunch, or dinner. Packed with nutrients and flavor, this zucchini pie is a crowd pleaser that’s simple to make and impossible to resist.
Description
Looking for the ultimate zucchini pie recipe. This savory pie is a delightful way to use up fresh zucchini from your garden or the farmers’ market. The combination of tender zucchini, creamy cheese, and a golden crust makes it a dish that’s both hearty and delicious.
Zucchini is a nutrient powerhouse, packed with vitamins A and C, potassium, and fiber. It’s low in calories, making it an excellent base for this satisfying recipe. Whether you’re a seasoned cook or a beginner, you’ll appreciate how easy this pie is to prepare.
In this recipe, we’ll guide you step by step through making a zucchini pie that’s perfectly seasoned and baked to perfection. With a prep time of just 20 minutes and a total time of under an hour, you’ll have a scrumptious pie ready to serve in no time. Ideal for family gatherings, potlucks, or simply a cozy meal at home, this zucchini pie recipe is sure to become a staple in your kitchen.
Ingredients
- 2 medium zucchinis, thinly sliced
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup all purpose flour
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 pre made pie crust (optional, for added convenience)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or line it with the pre made pie crust if using.
- Prepare the Zucchini: Heat the olive oil in a large skillet over medium heat. Add the zucchini slices and chopped onion. Sauté for 5-7 minutes, or until softened. Remove from heat and let cool slightly.
- Mix the Filling: In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, Italian seasoning, salt, and black pepper. Stir in the shredded cheddar cheese and grated Parmesan cheese.
- Combine Ingredients: Add the sautéed zucchini and onions to the egg mixture. Stir until well combined.
- Assemble the Pie: Pour the zucchini mixture into the prepared pie dish. If using a pie crust, ensure the crust edges are crimped for a decorative touch.
- Bake the Pie: Place the pie in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is golden brown.
- Cool and Serve: Allow the zucchini pie to cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Notes
- Make it Gluten Free: Substitute the all purpose flour with a gluten free flour blend to make this pie suitable for gluten free diets.
- Add Protein: Incorporate cooked bacon bits or diced ham for a heartier option.
- Cheese Options: Experiment with different cheeses such as mozzarella, Swiss, or feta for varied flavors.
- Storage: Store leftover zucchini pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven before serving.
- Freezing: This pie freezes well. Wrap tightly and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Zucchini Pie Recipe
Ingredients
- 2 medium zucchinis thinly sliced
- 1 small onion finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup all purpose flour
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 pre made pie crust optional, for added convenience
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or line it with the pre made pie crust if using.
- Prepare the Zucchini: Heat the olive oil in a large skillet over medium heat. Add the zucchini slices and chopped onion. Sauté for 5-7 minutes, or until softened. Remove from heat and let cool slightly.
- Mix the Filling: In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, Italian seasoning, salt, and black pepper. Stir in the shredded cheddar cheese and grated Parmesan cheese.
- Combine Ingredients: Add the sautéed zucchini and onions to the egg mixture. Stir until well combined.
- Assemble the Pie: Pour the zucchini mixture into the prepared pie dish. If using a pie crust, ensure the crust edges are crimped for a decorative touch.
- Bake the Pie: Place the pie in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is golden brown.
- Cool and Serve: Allow the zucchini pie to cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Notes
- Make it Gluten Free: Substitute the all purpose flour with a gluten free flour blend to make this pie suitable for gluten free diets.
- Add Protein: Incorporate cooked bacon bits or diced ham for a heartier option.
- Cheese Options: Experiment with different cheeses such as mozzarella, Swiss, or feta for varied flavors.
- Storage: Store leftover zucchini pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven before serving.
- Freezing: This pie freezes well. Wrap tightly and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
