Zucchini Pie

Zucchini Pie brings back fond memories of summer afternoons, with its golden crust and cheesy filling emerging from the oven, wafting delightful aromas throughout the kitchen. This recipe takes about an hour from start to finish and offers a fantastic way to incorporate fresh vegetables into a comforting dish. Its creamy cheese mixture harmonizes perfectly with tender zucchini, making it a family favorite.

This dish is perfect for anyone seeking a delicious way to enjoy zucchini, particularly during the harvest season. It’s an excellent choice for lunch or dinner, and you can easily make it ahead of time and reheat it for busy days.

Why You’ll Love This Recipe

• The combination of ricotta, mozzarella, and Parmesan creates a rich, creamy texture.
• Fresh herbs elevate the flavor, making every bite vibrant and refreshing.
• The pie crust offers a satisfying crunch that contrasts with the soft filling.
• It’s versatile enough to be served warm or at room temperature.

What You’ll Need

Gather these ingredients to create a delightful Zucchini Pie:

For the Filling

• 2 medium zucchinis, thinly sliced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 eggs
• 1/4 cup fresh herbs, chopped (such as basil, thyme, or parsley)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Crust

• 1 pie crust, store-bought or homemade

Use zucchini that feels firm for the best texture.

Substitutions & Swaps

• Ricotta can be replaced with cottage cheese.
• Fresh herbs can be swapped for dried herbs (use less).
• Any cheese blend can be used instead of mozzarella.

How to Make It

Follow these steps to create your Zucchini Pie:

Preheat

1. Preheat your oven to 375°F (190°C).
   This ensures that the pie will bake evenly and thoroughly.

Mix

2. Combine the cheeses and eggs in a large bowl.
   Add the ricotta, mozzarella, Parmesan, eggs, fresh herbs, salt, and pepper, mixing until well combined.

Layer

3. Layer the zucchinis in the bottom of the pie crust.
   Ensure they cover the base evenly for optimal flavor and texture.

Pour

4. Pour the cheese mixture over the zucchini.
   Use a spatula to spread it evenly for consistent cooking.

Bake

5. Bake in the oven for about 40-45 minutes.
   Keep an eye on the pie until the top is golden and the filling is set.

Cool & Serve

6. Allow to cool slightly before slicing.
   This helps the filling firm up, making it easier to serve.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, wrap tightly for up to 2 months.
Reheat: Bake at 350°F (175°C) for 15-20 minutes.

Tips for Best Results

• Use a mandoline slicer for even zucchini slices.
• Allow the pie to rest before cutting for cleaner slices.
• Experiment with different cheeses for unique flavors.

Serving Suggestions

• Pair with a fresh green salad for a light meal.
• Serve as a side dish with grilled meats.
• Offer it at brunch alongside fresh fruit and pastries.