Zucchini Pie

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This savory pie blends the earthy freshness of zucchini with the rich flavor of Parmesan cheese for a satisfying dish. Whisked eggs provide a tender base while a bit of biscuit mix creates a light, sturdy structure. Fresh parsley and garlic add vibrant herbal notes, and a touch of onion rounds out the flavor. Simply combine the ingredients, pour into a deep-dish pie plate, and bake until golden and set. Enjoy warm or at room temperature for a delicious meal that celebrates the best of seasonal vegetables and cheese.

Barbara Chef
Updated on Fri, 04 Jul 2025 02:18:24 GMT
A slice of quiche is on a plate. Pin it
A slice of quiche is on a plate. | gracefulflavors.com

There is nothing quite like a golden zucchini pie bubbling right out of the oven The combination of tender zucchini nutty Parmesan and a fluffy biscuit crust makes this recipe a go to when summer gardens are overflowing I love how quickly it comes together and how it lets you use up fresh produce in the most satisfying way

The first time I baked this it was a summer evening with family crowding the kitchen The aroma got everyone curious and every slice vanished before it could even cool completely

Ingredients

  • Large eggs: provide the structure that binds this pie together use the freshest possible for a rich taste
  • Grated Parmesan cheese: adds that nutty savory punch opt for real Parmesan if you can
  • Canola oil: gives moistness and keeps the texture light choose a neutral oil so the flavor stays clean
  • Minced fresh parsley: lifts the dish with a bit of green brightness select bright perky leaves
  • Fresh garlic clove: infuses depth do not use prechopped as it loses flavor
  • Salt and pepper: season every bite classic pantry spices
  • Sliced zucchini: is the hearty base aim for small firm zucchini which are tender and not watery
  • Baking mix: creates the light biscuit style crust look for one with real butter in the ingredient list if possible
  • Small onion: brings in sweet and savory depth yellow onions are especially nice when gently cooked

Step by Step Instructions

Prepare the egg mixture:
Whisk eggs Parmesan oil parsley garlic salt and pepper in a large bowl until completely blended This is your flavor base and ensures everything mixes evenly
Combine the vegetables:
Stir in sliced zucchini baking mix and chopped onion Use a spatula to make sure the zucchini slices are evenly coated You want a thick batter with all the vegetables distributed
Assemble and bake:
Pour the mixture into a well greased deep dish pie plate gently smoothing the top Bake in a preheated oven at three hundred fifty degrees for twenty five to thirty five minutes What you are looking for is a faint golden brown top and the center puffing slightly Check with a toothpick if unsure it should come out clean
Cool and serve:
Let the pie rest for a few minutes before slicing This helps it set so you do not lose those beautiful layers when serving
A slice of quiche with a green topping. Pin it
A slice of quiche with a green topping. | gracefulflavors.com

Parmesan has always been my secret favorite in this dish Its nutty salty kick turns every bite into a little celebration My kids think it is magic how hidden zucchini becomes so tasty tucked in cheesy layers

Storage tips

Store leftover zucchini pie covered in the fridge for up to three days For best texture reheat slices in the oven or toaster oven uncovered to bring back the gentle crispness on top Microwave reheating works but the crust may soften a bit

Ingredient substitutions

If you have no canola oil light olive oil or even melted unsalted butter works well For the Parmesan sharp cheddar or Asiago are tasty twists Try adding chopped fresh basil or dill when you want a different flavor profile

Serving suggestions

Serve the pie warm or at room temperature with a crisp salad for lunch It also makes a hearty breakfast with a side of fruit If you want something special try a dollop of Greek yogurt on the side

A slice of zucchini quiche. Pin it
A slice of zucchini quiche. | gracefulflavors.com

Cultural context

Zucchini pie is a clever adaptation of classic European vegetable pies where home cooks make use of garden abundance and stretch eggs and cheese into a satisfying main Its simplicity captures the spirit of family kitchen ingenuity

Frequently Asked Questions

→ Can I use a different cheese instead of Parmesan?

Yes, you can substitute Parmesan with similar hard cheeses like Pecorino Romano or even a sharp cheddar for a different flavor profile.

→ How do I prevent the pie from becoming too watery?

If your zucchini is especially moist, try patting it dry with paper towels or salting and draining excess liquid before mixing it in.

→ Is it possible to make this pie gluten-free?

Absolutely! Use a gluten-free baking mix in place of standard biscuit or baking mix to keep it gluten-free.

→ Can I add more vegetables?

Certainly! Try mixing in chopped bell pepper, spinach, or mushrooms for added texture and color.

→ What’s the best way to serve this pie?

Serve it warm or at room temperature with a simple green salad or a light soup to complete the meal.

Zucchini Parmesan Savory Pie

Zucchini, Parmesan, and herbs combine in a savory pie perfect for casual meals or potlucks.

Prep Time
5 Minutes
Cook Time
30 Minutes
Total Time
35 Minutes
By: Barbara

Category: Hearty Mains

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (1 zucchini pie)

Dietary: Vegetarian

Ingredients

→ Main Ingredients

01 3 large eggs
02 1 cup grated Parmesan cheese
03 1/2 cup canola oil
04 1 tablespoon minced fresh parsley
05 1 garlic clove, minced
06 1/4 teaspoon salt
07 1/8 teaspoon ground black pepper
08 3 cups zucchini, thinly sliced
09 1 cup biscuit or baking mix
10 1 small onion, finely chopped

Instructions

Step 01

In a large mixing bowl, whisk together the eggs, Parmesan cheese, canola oil, parsley, minced garlic, salt, and black pepper until thoroughly combined.

Step 02

Incorporate the sliced zucchini, biscuit or baking mix, and chopped onion into the egg mixture, stirring gently until evenly distributed.

Step 03

Lightly grease a 23-centimetre (9-inch) deep-dish pie plate with canola oil or non-stick spray.

Step 04

Pour the zucchini mixture into the prepared pie plate, spreading it evenly.

Step 05

Bake in a preheated oven at 175°C (350°F) for 25 to 35 minutes, or until the surface is golden brown and a knife inserted in the centre comes out clean.

Step 06

Allow to cool for several minutes before slicing. Serve warm.

Notes

  1. For enhanced flavour, consider adding extra fresh herbs or substituting some Parmesan with Gruyère cheese.

Tools You'll Need

  • Large mixing bowl
  • Whisk
  • 23-centimetre deep-dish pie plate
  • Oven
  • Kitchen knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs, dairy, and wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 353
  • Total Fat: 27 g
  • Total Carbohydrate: 18 g
  • Protein: 9 g