Why is my zucchini pie soggy?

A soggy result is often due to excess moisture in the zucchini. This vegetable naturally holds a lot of water, and if it’s not drained properly before mixing, that water seeps into your filling as it bakes. To avoid this, grate the zucchini, salt it lightly, let it sit for about 10–15 minutes, then squeeze out the liquid using a clean kitchen towel or cheesecloth. You can also stir in a spoonful of flour or breadcrumbs to help absorb any remaining moisture.

What goes with zucchini pie?

Zucchini pie is versatile enough to stand alone, but it pairs well with light and refreshing sides. Consider a crisp garden salad, a quinoa and cucumber bowl, or even roasted seasonal vegetables. For drinks, sparkling lemonade or herbal iced tea make great choices. And if you’re going savory, a side of fresh bread or a soft poached egg can elevate the meal. If it’s a sweet version, fruit salad, cinnamon tea, or a scoop of vanilla ice cream can complement it beautifully.

Does zucchini need to be peeled for baking?

Nope, you can skip the peeling. Zucchini skin is tender and edible, especially on small to medium-sized ones. It softens during baking and adds a little color and texture to your dish. Plus, the skin contains a lot of nutrients—another good reason to keep it on. Just give the vegetable a good wash before grating or slicing.

What can I make with lots of zucchini?

Beyond zucchini pie, you’ve got endless options. Some favorites include: -Zucchini muffins or bread -Grilled or sautéed zucchini with garlic -Spiralized “zoodles” tossed in pesto or marinara -Stuffed zucchini boats with quinoa, sausage, or veggies -Cheesy zucchini casserole or fritters -Crustless zucchini quiche or egg muffins You can also freeze shredded zucchini for future use in soups, stews, and baked goods.

Zucchini Pie Recipes – The Best 7 Savory & Sweet Variations to Try

Description

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

Ingredients

Scale

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

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