I love cooking with zucchini because it is a versatile vegetable. It can be baked into cinnamon spiced muffins or shredded and added to an Italian inspired meatloaf. Thinly sliced and layered with warm from the garden beefsteak tomatoes, fresh milky mozzarella and drizzled with olive oil and balsamic vinegar makes for an impressive yet simple salad.
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Fresh Herb and Zucchini Pie
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Vegetarian, Omnivore
Description
A savory summer pie bursting with fresh herbs and zucchini. Perfect as a light lunch or side dish.
Ingredients
- 1 unbaked (9-inch) pie crust
- 2 tsp Dijon mustard
- 3 tbsp butter
- 4 cups (946 ml) sliced zucchini
- 1 cup (237 ml) diced onion
- 3 cloves garlic
- 0.5 tsp salt
- 0.5 tsp pepper
- 3 eggs, slightly beaten
- 0.5 cup (118 ml) chopped fresh parsley
- 0.25 cup (60 ml) chopped fresh oregano
- 2 cups (473 ml) shredded cheese, I used both sharp cheddar and mozzarella
Instructions
- Preheat oven to 375°F (190°C).
- Line a 9-inch pie plate with pie crust and brush with Dijon mustard. Set aside.
- In a large sauté pan over medium-high heat, melt butter. Add zucchini, onion, and garlic; sauté for about 8 minutes, or until onions are slightly translucent and zucchini is just starting to soften. Remove from heat and cool for 5–10 minutes.
- In a large bowl, combine salt, pepper, eggs, parsley, oregano, and cheese. Add the cooled zucchini mixture and stir to combine.
- Pour into the prepared pie crust and bake for 25–30 minutes, or until the crust and top of the pie are golden brown.
- Cool slightly before serving.
Notes
- To prevent a soggy bottom, pre-bake the pie crust for 10 minutes before adding the filling.
- Feel free to experiment with other herbs like thyme or basil to customize the flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 150
Frequently Asked Questions
Can I use frozen zucchini in this pie?
Fresh zucchini works best here since frozen zucchini releases too much water and can make the pie soggy. If fresh is unavailable, thaw frozen zucchini, squeeze out as much liquid as possible, and pat dry before using.
Which fresh herbs work well in a zucchini pie?
Parsley, dill, and mint are classic choices that pair well with zucchini. Use them generously since the herb flavor is central to this pie, not just a garnish. 
Should I salt the zucchini before adding it to the filling?
Yes, salting sliced or grated zucchini and letting it sit for 15 to 20 minutes draws out excess moisture. Rinse and pat dry before mixing into the filling so the pie bakes up firm rather than wet.
I’m sorry for the lengthy delay in my response Priya :( You can sub 8 ounces of silken tofu blended with 1/4 cup almond milk (or any non sweetened dairy free milk) for the eggs. I’d love to hear how your zucchini pie turns out.
Hi Amy, This pie looks DELICIOUS! I love this dish, esp because I grow all the required herbs & veggies in my garden. However, is there a way i can substitute the eggs with something else (heavy cream perhaps) and still get the pie to look like this? Would love to make it for dinner tomorrow
If you don’t mind, please leave me a response on my blog, one of my recipes on Honest cooking or I will check back here.
Cheers,
Priya