Zucchini Pie with Fresh Herbs

This Zucchini Pie recipe is packed with fresh zucchini and herbs, 2 kinds of cheese and eggs. Think of it as a close cousin to a quiche, but with more vegetables and less eggs. It makes a delicious breakfast, lunch or side dish to go along with any entrée.

What is a zucchini pie?

A zucchini pie (it's also known as a courgette pie) is a savory pie that's delicious for breakfast lunch or dinner. No matter how many times I make my zucchini pie recipe, it is always a welcome sight around the dinner table.

What's to love about this zucchini pie recipe?

• It's a little like a quiche, but not so eggy. And it is overloaded with vegetables and 2 kinds of cheese. I usually make 2 pies at a time to ensure I have a leftover slice or two in the refrigerator for a late night snack or quick lunch.
• This savory zucchini pie recipe screams of summer with farm's market zucchini, fresh parsley and thyme, and creamy cheddar and mozzarella cheeses. A few eggs to hold it all together.
• The pie also makes for a filling yet light lunch or dinner. Pair it with a salad of mixed greens, cherry tomatoes, diced cucumbers tossed with red wine vinaigrette. The whole family will love this pie.

Ingredients & substitutions

This easy vegetable pie is at it's most deliciousness when made with summertime zucchini. But as the green squash is readily available year round, there's not need to wait for the summer to make it. Head to the grocery store for all the ingredients. If substitutions can be made, they're listed. Scroll to the recipe card for full quantities of the ingredients.

• 9 inch unbaked pie crust ~ Use your favorite recipe. Or pick up a store bought refrigerated or frozen pie crust.
• Dijon mustard ~ A spicy brown or yellow mustard are alternatives.
• Salted butter ~ Unsalted butter is an option, but not my preference.
• Zucchini ~ The summer squash is the star of the recipe. But yellow squash is a tasty alternative.
• Yellow onion ~ Vidalia onion can also be used in this recipe.
• Garlic ~ Fresh garlic cloves are recommended for this dish.
• Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
• Freshly ground black pepper ~ Grinding your own pepper from peppercorns results in the most flavorful spice.
• Large eggs ~ Use the freshest eggs available.
• Parsley ~ Pick up a bunch at the grocery store.
• Thyme ~ Fresh is best! In a pinch use ¼ teaspoon of dried thyme.
• Sharp cheddar cheese ~ Mild cheddar or monterey jack cheese are options.
• Mozzarella cheese ~ Also try Havarti or muenster cheese.

How to make zucchini pie

There are just a few simple steps to make this easy zucchini pie recipe. Scroll to the recipe card for complete details.

1. Make the crust ~ Either make a homemade pie crust or use a store bought one. Line a pie plate with the crust and brush with mustard.

2. Sauté the vegetables ~ Slightly precook the zucchini, onion and garlic.

3. Mix the filling ~ Combine eggs, kosher salt, pepper, cheese and the cooked vegetables for the filling. Pour it into the pie crust.

4. Bake the pie ~ Bake the zucchini pie until golden brown.

Expert tips

• Homemade vs. store bought crust ~ The zucchini pie recipe calls for an unbaked pie crust. Hands down my first choice would be to make a homemade crust. But when the sun is shining and the warm temperatures are calling me to the outdoors, I resort to substituting a store bought crust.
• Precook the vegetables ~ Make sure to slightly precook the thin slices of zucchini, onion and garlic. If the vegetables aren't sauteed before baking in the pie, the filling will be too runny and watery.
• Freshly shred the cheese ~ Shred the cheese by hand with a box grater, with these KitchenAid slicer/shredder attachments or with a food processor. This is one of my top cooking tips. Preshredded cheese that's available in packages at the grocery store contains additives. These additives ensure that the cheese does not clump together. They also prevent the cheese from melting smoothly.

Frequently asked questions

There is no need to make this pie recipe right before it is serving it. Make the zucchini pie up to a day in advance and reheat in a 350 degree F oven for 15-20 minutes or serve it at room temperature. You can store this easy zucchini pie in the refrigerator for up to 3 days.

I don't recommend freezing this savory pie. As it's mostly filled with vegetables, they don't hold up well to freezing and thawing.