Okay, I know what you’re probably thinking: Zucchini pie? Really? But trust me, this zucchini pie recipe will change your mind. If you’ve ever looked at a zucchini and thought, “What on earth am I supposed to do with this?” — you’re not alone. This recipe is the perfect way to transform that humble green veggie into something delicious! It’s an easy-to-make dish that’s a great way to enjoy zucchini, offering a surprising blend of flavors that will leave you craving more.
Why Zucchini Pie?
Now, you may be asking; zucchini is not exactly the sort of pie ingredient most people would think of, is it? When you think of pies, you think of apple pies and pumpkin pies and, if you’re really feeling fancy, perhaps even a pecan cream pie.. But zucchini? That’s like the underdog of the veggie world. But here’s the thing: zucchini is incredibly versatile. It can creep into so many recipes, and here it really does take center stage in that pie.
So let’s think about texture for a second: when cooked down, zucchini becomes soft and absorbs any flavor around it, making it the ideal basis for a light yet warm piece of a pie. It possible be that spinach, concealed by lasagna-maybe you would not even notice-boosts nutrition quite a bit without depriving the flavor. Here’s magic in zucchini pie.
for other creative pie ideas, check out these Crisco Pie Crust Recipe for inspiration.
What You’ll Need for This Zucchini Pie Recipe:
Before you roll up your sleeves and get to work, you’re going to need a few ingredients. But don’t worry, most of these are pantry staples, and you probably have most of them already. Here’s what you’ll need:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup cold water (you might need a little more depending on dough consistency)
- 1 tablespoon sugar (optional, if you want a touch of sweetness in your crust)
For the Filling:
- 2 medium zucchinis (about 2 cups shredded)
- 3 large eggs
- 1/2 cup grated Parmesan cheese (or a mix of Parmesan and mozzarella for extra creaminess)
- 1/2 cup sour cream (full-fat for the best texture)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano (fresh works if you’ve got it!)
- 1/2 cup breadcrumbs (this will help absorb some of that zucchini moisture)
- 1/2 teaspoon ground cinnamon (this is the secret ingredient—trust me!)
How to Make Zucchini Pie Recipe : Step-by-Step
Let’s get started then. While this zucchini pie is not exactly hard work, there are some essential steps that need to be followed for best results. Don’t even think of skipping the prep. Your pie will thank you later.
- Prepare the Zucchini:
Start by washing your zucchinis and trimming off the ends. Then, grab a box grater (or a food processor if you’re feeling fancy) and shred the zucchinis. You’ll need about 2 cups of shredded zucchini for this recipe. Place the shredded zucchini in a clean kitchen towel or cheesecloth, and wring out as much moisture as you can. Zucchini can hold a lot of water, and the last thing you want is a soggy pie!
- Make the Crust:
Let’s talk crust now. Sure, you can use store-bought pie crust if you’re really in a pinch, but boy, making your own really is a game changer. It’s that simple and it just makes the pie feel so much more special.
In a food processor (or a large mixing bowl if you’re doing it by hand), combine the flour, salt, and sugar. Add in the cold cubed butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs. Slowly add in the cold water, a tablespoon at a time, and pulse until the dough just comes together. If it’s too dry, add a little more water until it sticks together when pressed.
Roll dough into rounds, and fit them to your pie pan (grease it first). Press the dough into the pan and trim any excess; then pop it into the fridge while you prep the filling. This helps keep the crust from shrinking while it bakes.
- Make the Filling:
Now, let’s get to the good part—the filling. In a large bowl, crack the three eggs and whisk them together. Add in the shredded zucchini, Parmesan, sour cream, garlic powder, onion powder, salt, pepper, oregano, breadcrumbs, and cinnamon. Yes, cinnamon! It’s a little unexpected, but it gives the pie that cozy, savory-sweet flavor that will have everyone asking, “What’s in this?”
Mix everything until it’s well combined. The mixture will be a little thicker than you might expect, but that’s totally normal.
- Assemble the Pie:
Take your chilled crust out of the fridge, and pour the zucchini filling right into it. Use a spatula to spread it out evenly. The filling should just about fill the pie crust to the top.
- Bake It:
Preheat your oven to 375°F (190°C). Bake the pie for about 35-40 minutes, or until the top is golden brown and the filling is set (no jiggles!). If the crust starts to brown too much before the filling is fully set, you can cover the edges with some aluminum foil to prevent over-browning.
Once it’s done, let the pie cool for at least 15 minutes before serving. I know, I know, it’s hard to wait, but trust me, it’ll set better, and you won’t burn your tongue in the process.
Tips for the Perfect Zucchini Pie Recipe
- Get Rid of Excess Moisture: Don’t skip the step where you squeeze out the moisture from the zucchini! Otherwise, your pie might end up soggy.
- Add Some Heat: If you like a little spice, feel free to add a pinch of red pepper flakes to the filling. It gives the pie a nice kick without overwhelming it.
- Crust Option: You can make this pie gluten-free by using a gluten-free crust, or even a pre-made puff pastry for a more flaky, buttery crust.
- Make it Ahead: This pie actually tastes even better the next day. So, if you’re prepping for a party or family dinner, make it the night before and refrigerate. Just reheat it in the oven when you’re ready to serve.
- Add Some Fresh Herbs: You can sprinkle fresh basil, parsley, or even dill on top for an extra burst of flavor right before serving.
How to Serve Zucchini Pie Recipe
Honestly, you can serve this zucchini pie as a main or a side. It’s versatile like that. Here are a few ideas for serving:
- Brunch: Serve it alongside some scrambled eggs, bacon, and fresh fruit for a delicious brunch spread.
- Lunch or Dinner: Pair it with a crisp green salad or some roasted veggies for a complete meal.
- Picnics or Potlucks: It’s easy to transport, and it holds up well at room temperature, making it a great dish for gatherings.
- As a Snack: If you have leftovers (and let’s face it, you probably will), slice it up and pack it for an on-the-go snack the next day.
Why You’ll Love This Zucchini Pie Recipe
I get it—it might sound a little strange at first. But zucchini is one of those ingredients that’s sneaky in the best way. It adds moisture, texture, and even a bit of nutrition, without stealing the show. Plus, This zucchini pie is an extremely versatile one! You can change the ingredients, add cheese of your choice, or make it spicy.
Amazing. It’s a great way to eat vegetables without even realizing it. When you can make something like this, it’s a win in my book.
Try this zucchini pie! There are great ways to reinvent pie assets or simply a great way to use zucchini. Either way, do not disappoint. It will become new in your kitchen, and it’s for any season and any occasion, I promise.
If you’re looking for a more traditional pie, you can also try our pecan cream pie recipe. It’s another crowd-pleasing dessert that’s rich and satisfying.
Conclusion :
If you’re still on the fence about zucchini pie, let me tell you—it’s time to give it a go. This dish is the perfect balance of comfort food and sneaky nutrition, with zucchini adding moisture and texture without overpowering the flavor. Whether you’re looking to use up extra zucchini from your garden or just want something new to impress your family, this pie is a total winner.
What’s great about it is how versatile it is! Serve it at brunch, as a side dish for dinner, or even pack it up for a picnic. Plus, it’s simple to make, and you can easily customize it to your liking—add more cheese, a bit of spice, or even throw in some fresh herbs.
So, don’t wait! Whip up this zucchini pie today. It’s the perfect way to enjoy your veggies in a whole new light, and trust me, it’ll be a hit with everyone who tries it!
FAQs :
Why is my zucchini pie soggy?
Zucchini contains a lot of water, and when it’s used in a pie or casserole, that moisture can be released during cooking, making the dish soggy. If your zucchini pie is soggy, it’s likely because the excess water from the zucchini hasn’t been properly removed before baking.
Should I dry out zucchini before baking?
Yes, it’s important to dry out zucchini before baking to prevent it from releasing too much moisture. You can do this by grating the zucchini, then placing it in a clean kitchen towel or cheesecloth and squeezing out as much liquid as possible. Alternatively, you can salt the grated zucchini, let it sit for 10-15 minutes, and then squeeze out the excess moisture. This helps to prevent sogginess in baked dishes.
How do you make zucchini not soggy?
To prevent zucchini from becoming soggy in recipes, follow these steps:
- Salt and drain: Grate the zucchini, then sprinkle it with salt and let it sit for 10-15 minutes. Afterward, squeeze out the excess water using a clean kitchen towel or cheesecloth.
- Bake at a higher temperature: Baking at a higher temperature for a shorter period can help the zucchini retain its texture and prevent the moisture from turning the dish soggy.
- Use thicker cuts: If you’re slicing zucchini, opt for thicker slices that won’t release as much liquid compared to thin ones.
- Pre-cook the zucchini: For certain dishes, you can sauté or roast the zucchini before adding it to a recipe, which reduces its moisture content.
Is it better to peel zucchini before cooking?
Peeling zucchini is optional. The skin is edible and contains fiber and nutrients, so if you’re making dishes like casseroles or stir-fries, it’s often better to leave the skin on. However, if you prefer a smoother texture or if the skin is tough (which can happen with larger zucchini), you can peel it. In most cases, leaving the skin on is the preferred option as it adds color and nutrition to your dish.