Zucchini Pie Recipe That Even Picky Eaters Will Love

Zucchini pie is one of those unexpected delights that transforms a humble garden vegetable into a flavorful, crowd-pleasing dish. Whether you lean toward savory cheese-stuffed versions or prefer a hint of cinnamon and nutmeg for a sweet surprise, this pie is incredibly versatile. In this ultimate guide, we’ll break down everything you need to know—from choosing the right zucchini and avoiding a soggy crust to serving ideas and storage tips. You’ll also discover some creative ways to use up extra zucchini, and we’ll tackle frequently asked questions to help you become a true zucchini pie expert.

Looking for inspiration? Try The Best Hamburger Potato Casserole Recipe for a Hearty Meal to pair perfectly with savory pies.

Zucchini Pie Recipe

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• Author: Mr.Chef
• Total Time: 1 hour
• Yield: 6 slices 1x
• Diet: Vegetarian

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Description

A flavorful and versatile pie using fresh zucchini, perfect for breakfast, brunch, or dinner—savory or sweet!

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Ingredients

Scale 1x2x3x

• 2 cups grated, drained zucchini
• 3 large eggs
• 1/2 cup shredded cheese (cheddar or feta)
• 1/2 small onion, chopped
• 1/2 cup flour or breadcrumbs
• Salt, pepper, and herbs to taste
• Optional: prepared pie crust

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Instructions

1. Preheat oven to 375°F (190°C).
2. Grate and drain the zucchini thoroughly using a towel or cheesecloth.
3. In a large bowl, mix zucchini, eggs, cheese, onion, flour or breadcrumbs, and seasonings.
4. Pour into a greased pie pan or prepared crust.
5. Bake for 35–45 minutes until golden and center is set.
6. Let rest for 10 minutes before slicing and serving.

Notes

For a sweet variation, swap the cheese and herbs for 1/2 cup sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1 tsp vanilla. Add apples or raisins if desired.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Brunch
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 2g
• Sodium: 320mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 95mg

Keywords: zucchini, pie, savory pie, vegetable pie, zucchini recipes

Understanding Zucchini Pie

What Is Zucchini Pie?

This dish combines fresh, shredded or sliced zucchini with a mixture of eggs, cheese, herbs, and sometimes a flaky crust. Some versions are crustless, while others resemble a quiche or savory tart. It’s incredibly flexible—great for breakfast, dinner, or even as a potluck crowd-pleaser.

You’ll find both savory and sweet versions, depending on whether you add ingredients like garlic, onion, and cheddar or cinnamon, vanilla, and sugar. Regardless of your spin on it, this dish is a smart, delicious way to use up a generous garden supply.

History and Popularity of Zucchini in Baking

Zucchini found its way into American cooking in the mid-20th century and quickly became a garden staple due to its high yield and mild flavor. Home cooks began experimenting by adding it to quick breads and muffins, then eventually into savory and sweet pies.

The idea of baking with zucchini caught on fast. Not only does it add moisture and nutrition, but it also pairs well with bold flavors like cheese, herbs, or warm spices. Variations can be found in many cultures—such as the Greek kolokithopita or Italian-style savory tarts. Here in the U.S., it’s earned a spot in seasonal comfort food lineups and family recipe boxes alike.

Don’t miss our Golden Curry Chicken Recipe – The Best Homemade Version if you’re craving something exotic to go along with your zucchini-based meal.

Key Ingredients for the Perfect Zucchini Pie

Main Ingredients You Need

Creating a mouthwatering zucchini pie starts with gathering simple, fresh ingredients. Here’s a closer look at what you’ll typically need for a savory version, though you can tweak the elements depending on your flavor preferences:

For sweet zucchini pies, the base remains similar but incorporates ingredients like cinnamon, nutmeg, vanilla extract, brown sugar, and sometimes apples or raisins.

Zucchini itself has a mild taste, which makes it an excellent base for both flavor directions. It carries other ingredients well and helps balance richness.

Choosing the Best Zucchini for Baking

When selecting zucchini for your recipe, aim for small to medium-sized ones—usually around 6 to 8 inches long. These are typically more tender, contain fewer seeds, and offer better texture than oversized ones, which can be watery or stringy.

Here are some quick tips:

• Look for firm, blemish-free skin. Avoid soft spots or wrinkling.
• Use freshly picked zucchini if possible. The fresher the vegetable, the better the taste.
• Grate and drain. For most pie recipes, you’ll want to grate the zucchini and press out the excess water using a cheesecloth or towel to prevent sogginess.

If you’re unsure about whether to peel zucchini, the good news is: you don’t need to—the skin is soft and full of nutrients, and it blends well into the mixture once baked.

Check out Strawberry Crunch Cheesecake – The Best Homemade Dessert You’ll Ever Make for a sweet follow-up to your savory meal.

How to Make Zucchini Pie Step-by-Step

Preparing Zucchini Properly (Draining, Slicing, Peeling)

Prepping your zucchini the right way is essential to a well-textured, flavorful pie. Improper handling can lead to a watery center, bland taste, or uneven baking. Here’s how to get it right:

1. Wash thoroughly.
Start by rinsing the zucchini under cold water and patting them dry. No need to peel—keeping the skin on adds color, fiber, and a touch of bite.

2. Grate or slice.
Grating works best for smoother, cohesive pies. Use the large holes on a box grater. Sliced zucchini works well in layered or crusted pies, offering a more visible texture.

3. Remove moisture.
Zucchini holds a ton of water, which can ruin your crust or make the filling runny. After grating, salt the zucchini lightly and let it sit in a colander for 10–15 minutes. Then, wrap it in a clean towel or cheesecloth and squeeze out as much liquid as possible.

Pro Tip: Don’t skip the draining. Even just a little excess water can throw off the texture of your entire dish.

4. Add a binder.
If your mixture still feels wet, toss in a tablespoon of breadcrumbs or flour. This helps soak up any extra moisture while adding structure.

Baking Instructions for Both Sweet and Savory Zucchini Pies

Whether you’re in the mood for a cheesy dinner pie or a unique dessert twist, here’s a general method you can adapt:

For Savory Zucchini Pie:

Ingredients:

• 2 cups grated, drained zucchini
• 3 large eggs
• 1/2 cup shredded cheese (cheddar or feta)
• 1/2 small onion, chopped
• 1/2 cup flour or breadcrumbs
• Salt, pepper, and herbs to taste
• Optional: prepared pie crust

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix all ingredients in a large bowl until well combined.
3. Pour into a greased pie pan or prepared crust.
4. Bake for 35–45 minutes, or until golden and firm in the center.
5. Let it rest for 10 minutes before slicing.

For Sweet Zucchini Pie:

Ingredients:

• 2 cups grated zucchini
• 2 large eggs
• 1/2 cup sugar or brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla extract
• 1/2 cup flour
• Optional: raisins, chopped apples, or nuts

Instructions:

1. Preheat oven to 350°F (175°C).
2. Combine eggs and sugar, then add zucchini and flavorings.
3. Stir in flour last, mixing until smooth.
4. Pour into a greased pie dish and bake for 30–40 minutes.
5. Cool before serving; garnish with whipped cream or powdered sugar if desired.

Zucchini Pie Variations You’ll Love

Zucchini pie is a flexible dish that easily adapts to your mood, pantry, and meal plan. Whether you want something savory and comforting or a sweet surprise, here are two irresistible variations to inspire your next bake.

Savory Zucchini Pie with Cheese and Herbs

This version is a classic favorite—warm, filling, and packed with flavor. It’s perfect for breakfast, lunch, or as a side for dinner.

Key Additions:

• Shredded sharp cheddar or crumbled feta for a bold, salty contrast
• Fresh herbs like basil, parsley, or dill to brighten the flavor
• A bit of sautéed onion or garlic for richness
• Optional: cooked bacon or pancetta for a smoky twist

Flavor Combo Ideas:

Serving Tip: Pair it with a crisp salad or a light soup to balance the richness.
Texture Tip: For extra crispiness, sprinkle breadcrumbs on top before baking.

Sweet Zucchini Pie with Cinnamon and Nutmeg

Yes, zucchini works in dessert! This unique twist gives you all the cozy vibes of a spice cake—only in pie form.

What You’ll Need:

• Brown sugar or honey for natural sweetness
• Warm spices like cinnamon, nutmeg, or cardamom
• Optional mix-ins: apples, raisins, or crushed nuts
• A light pie crust or graham cracker base

Topping Ideas:

• A dusting of powdered sugar
• A dollop of vanilla whipped cream
• Crumbled streusel for crunch

This version is especially loved at potlucks or as a non-traditional holiday dessert. It surprises guests—and disappears fast.

Avoiding a Soggy Zucchini Pie

Why Your Zucchini Pie Gets Soggy (and How to Fix It)

There’s nothing worse than pulling a freshly baked zucchini pie from the oven, only to find the bottom is soggy and the center’s too wet. This common issue can turn a light, flavorful dish into a disappointment—but with the right techniques, you can avoid it every time.

Common causes of soggy zucchini pie:

1. Too much moisture in the zucchini. Since this vegetable is made up of over 90% water, excess liquid can seep into your filling if not handled properly.
2. Underbaking. A zucchini pie pulled too early will stay loose and watery in the center.
3. Skipping structure. Without ingredients like flour, cheese, or breadcrumbs, the filling won’t hold.
4. Raw crust. Pouring filling into an unbaked crust invites sogginess right from the start.

Here’s how to fix it:

• Drain, then drain again. After grating the zucchini, salt it and let it sit for at least 10 minutes in a colander. Squeeze out every drop of water using a towel.
• Pre-bake your crust. A light blind bake (8–10 minutes at 375°F) ensures a crispy base before adding your zucchini pie filling.
• Use thickening agents. A tablespoon or two of flour, crushed crackers, or breadcrumbs absorbs moisture and firms up the bake.
• Don’t rush the bake time. Keep it in the oven until the center is set and lightly golden.

Tip: Let your zucchini pie rest for at least 10 minutes after baking. This helps it firm up and makes slicing easier.

Tips to Ensure a Crisp Crust Every Time

If your goal is a golden, flaky crust that contrasts beautifully with the creamy filling, these strategies make all the difference:

• Choose your dish wisely. A metal or glass pie plate will heat more evenly and crisp up the bottom better than ceramic.
• Egg wash the base. Brush the inside of your pie crust with a beaten egg before filling—it seals the dough and adds flavor.
• Vent for steam. If you’re topping your zucchini pie with a crust or cheese layer, allow airflow with slits or cut-outs to avoid steam buildup.
• Let it cool. Rushing to slice it while piping hot often leads to a messy, watery interior.

Whether you’re baking a crustless version or going all-in on a flaky shell, these tricks ensure your zucchini pie stays light, firm, and never soggy.

What to Serve with Zucchini Pie

Zucchini pie shines on its own, but pairing it with the right side dishes, drinks, or desserts can turn it into a complete, satisfying meal. Whether you’re hosting a brunch, planning a summer dinner, or packing lunch for the next day, here are the best ideas for serving it up right.

Perfect Side Dishes for a Savory Zucchini Pie Meal

When your pie leans savory—think cheese, herbs, and veggies—it pairs beautifully with light, crisp, and refreshing sides that balance out its richness.

Top Side Dish Pairings:

Pro tip: For a light lunch, pair a warm slice of zucchini pie with a simple tomato salad and a sparkling water with lemon.

Drinks and Desserts That Pair Well

No meal is complete without the right drink or sweet treat. Depending on the flavor profile of your zucchini pie (savory or sweet), choose pairings that enhance without overpowering.

If You’re Serving Savory:

• White wines like Sauvignon Blanc or Pinot Grigio—crisp and clean
• Iced herbal tea (mint or chamomile)
• Sparkling lemonade or cucumber water

If You’re Serving Sweet:

• Chai tea or cinnamon-spiced lattes
• Vanilla almond milk for a cozy non-dairy option
• Light dessert wines like Moscato

Best Dessert Matches:

• Fresh fruit salad with mint
• Lemon bars or fruit tarts
• Light custards or vanilla pudding

Zucchini Pie for Every Season and Occasion

Zucchini pie isn’t just a summer recipe—it’s one of those magical dishes that fits anywhere, anytime. With a few adjustments, it can work for breakfast or dinner, warm months or holidays, casual gatherings or formal dinners.

Summer BBQs, Brunches, and Holiday Dinners

Warm Weather Favorite:
Zucchini is in peak season during the summer, making it the perfect centerpiece for backyard gatherings and weekend brunches.

Ideas for Summer Settings:

• Serve a cold or room-temperature zucchini pie with a pitcher of iced herbal tea.
• Pair mini pies or squares with fruit skewers and grilled vegetables.
• Use muffin tins to create individual servings for easy BBQ or picnic portions.

Brunch Staple:
Zucchini pie feels right at home on a brunch table. Serve it with fresh berries, croissants, and chilled mimosas. You can even prep the mix the night before and bake it fresh in the morning.

Holiday-Friendly Dish:
Come fall and winter, it becomes a cozy, baked side that’s a welcome change from heavier casseroles.

For Thanksgiving or Christmas:

• Add a touch of nutmeg or sage.
• Use a blend of cheeses like parmesan and sharp white cheddar.
• Serve alongside turkey, roast chicken, or a vegetarian spread.

Making It Ahead and Freezing Tips

Want to simplify your week or prepare in advance for a party? Zucchini pie freezes beautifully and stores well in the fridge.

Make-Ahead Options:

• Prepare the entire pie up to one day in advance and refrigerate it unbaked. When ready, bake as directed.
• Fully bake the pie, cool it completely, and store it covered in the fridge for 3–4 days.

Freezing Tips:

• Let the pie cool to room temperature before freezing.
• Wrap tightly in foil and place in a freezer-safe bag or container.
• Label with the date. It keeps well for up to 2 months.

To Reheat:
Thaw overnight in the fridge. Reheat in the oven at 350°F for 15–20 minutes, uncovered, until warmed through and the crust is crisp.

Other Creative Recipes for Excess Zucchini

If you’ve got more zucchini than you know what to do with, you’re not alone—summer gardens often overflow with it. But the good news? Zucchini is one of the most versatile ingredients around. Whether you want to stay on the savory side or experiment with sweet treats, here are easy, delicious ways to make the most of your extra supply.

Beyond Pie: Casseroles, Muffins, and More

Zucchini fits naturally into all kinds of comfort foods. These dishes work great as meal prep, lunchbox fillers, or quick weeknight dinners.

Savory Zucchini Ideas:

• Zucchini Casserole: A hearty bake with cheese, breadcrumbs, and maybe a protein like chicken or sausage.
• Zucchini Fritters: Mix shredded zucchini with flour, egg, and seasoning—then pan-fry until golden.
• Stuffed Zucchini Boats: Hollow out and fill with grains, meat, or veggies. Top with marinara and cheese.
• Zoodle Pasta: Spiralize zucchini into “noodles” and serve with garlic butter or pesto sauce.

Baked in for Brunch? Toss shredded zucchini into quiche or egg muffins for a low-carb breakfast option.

Using Zucchini in Low-Carb and Gluten-Free Meals

Zucchini is a goldmine for people following low-carb, keto, or gluten-free diets. It absorbs flavors well and keeps dishes light yet satisfying.

Low-Carb and GF Zucchini Recipes:

Sweet Tooth Tip: Zucchini makes desserts moist without adding sugar or fat. Try it in brownies, pancakes, or banana bread for a sneaky veggie boost.

FAQs About Zucchini Pie

Conclusion

Zucchini pie is more than just a clever way to use up extra garden produce—it’s a comforting, flavorful, and surprisingly versatile dish that fits into every season and occasion. From cheesy savory bakes to cinnamon-kissed sweet pies, there’s no limit to how you can customize it. With the right prep techniques—especially draining your zucchini and using flavorful add-ins—you’ll never have to worry about soggy slices or bland bites again.

Whether you’re making brunch for friends, planning a holiday dinner, or just prepping ahead for the week, this pie is sure to become a staple in your rotation. Don’t forget to try some of the variations and creative uses for extra zucchini shared in this guide.

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