Zucchini Pie: A Light Yet Flavorful Vegetarian Meal

Zucchini Pie is a delightful and savory dish that showcases the versatility of this often-underappreciated vegetable. This recipe combines fresh zucchini with a creamy filling and a buttery crust, resulting in a flavorful and satisfying pie that can be enjoyed warm or at room temperature. Perfect for summer picnics or as a comforting weeknight dinner, zucchini pie brings a taste of home-cooked goodness to your table.

Why You Will Love This Recipe

You will adore this zucchini pie recipe for its incredible flavor and simplicity. The natural sweetness of the zucchini is complemented by the savory blend of cheeses and spices, creating a delightful balance in every bite. This dish is also incredibly easy to prepare, making it perfect for both novice cooks and seasoned chefs. It’s a fantastic way to incorporate more vegetables into your diet, fitting seamlessly into vegetarian and lighter meal plans. Plus, it’s a great way to use up that garden bounty!

Tips and Tricks

To make your zucchini pie even more delicious, here are some helpful tips and tricks:

• Squeeze out excess moisture: Grate the zucchini and let it sit with salt for 10-15 minutes. Then, squeeze out the water in a clean kitchen towel. This prevents a soggy pie crust.
• Experiment with cheeses: While mozzarella and parmesan are traditional, try adding feta for a tangy kick or cheddar for a sharper flavor.
• Herbs and spices: Don’t hesitate to add fresh herbs like basil, thyme, or dill to enhance the flavor profile. A dash of nutmeg can also add warmth to the filling.
• Pre-bake the crust: This ensures a crispy bottom and prevents it from getting soggy from the filling.

Make Ahead Tips

For those busy weeks, you can prep components of your zucchini pie ahead of time:

• Grate and salt the zucchini: Do this up to a day in advance, store it in an airtight container in the refrigerator, and squeeze out moisture just before assembling.
• Prepare the crust: You can make pie dough in advance and freeze it. Just thaw it overnight in the fridge before use.
• Assemble and chill: You can fully assemble the pie and refrigerate it for a day before baking. Just cover it tightly with foil or plastic wrap.

Recipe Variations

Feel free to customize your zucchini pie with these variations:

• Meat version: Add cooked ground beef or sausage for a heartier dish.
• Different vegetables: Swap out some zucchini for shredded carrots or bell peppers for added color and nutrients.
• Gluten-free option: Use a gluten-free pie crust or make a crustless version by baking the filling in a greased dish.
• Spicy kick: Add chopped jalapeños or red pepper flakes for a spicy version.

How to Serve

The best way to serve your zucchini pie is warm, right out of the oven. Allow it to cool for about 10 minutes before slicing to help it set. Garnish with fresh herbs like parsley or basil for a pop of color. Pair it with a light salad dressed in vinaigrette for a complete meal. For a rustic touch, serve it on a wooden cutting board or a colorful ceramic plate.

Pairing Suggestions

To elevate your meal, consider these drink pairings:

• White wine: A chilled Sauvignon Blanc or Pinot Grigio complements the flavors beautifully.
• Herbal tea: A refreshing mint or chamomile tea can balance out the savory notes.
• Complementary side dishes: Serve with a side of roasted vegetables or a quinoa salad for a nutritious touch.
• Dessert: A light lemon sorbet or fresh fruit salad would be a delightful finish to the meal.

How to Store

To store leftovers, allow the pie to cool completely, then cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, slice the pie into portions, wrap each slice in plastic wrap, and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through.

Equipment Needed

Here’s what you’ll need to make this zucchini pie:

• 9-inch pie dish: Essential for baking the pie.
• Box grater: For shredding zucchini easily.
• Mixing bowls: For combining ingredients.
• Whisk: To blend eggs and other filling components.

No specialized equipment is required, but a food processor can make grating zucchini even quicker.

Dietary Adaptations

To make this recipe suitable for various dietary needs:

• Vegan: Substitute eggs with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 2.5 tablespoons of water = 1 egg) and use a vegan cheese alternative.
• Dairy-free: Use dairy-free cheese and ensure your pie crust is dairy-free.
• Nut-free: Most recipes are nut-free, but always check your alternative products for hidden allergens.

Seasonal Adaptations

In the summer, opt for fresh, locally sourced zucchini and herbs. In the fall or winter, consider adding roasted butternut squash or sweet potatoes for a seasonal twist. You can also use frozen zucchini if fresh is unavailable, just make sure to squeeze out excess moisture.

Recipe FAQs

Can I use yellow squash instead of zucchini? Yes, yellow squash works wonderfully in this recipe!
How long does it take to cook? The total cooking time is approximately 45-55 minutes, depending on your oven.
Can I use a store-bought crust? Absolutely! A store-bought crust can save time, but homemade is always tastier.
What can I substitute for eggs? Use a flaxseed meal, as mentioned above, or a commercial egg replacer.

Yield: 8

Zucchini Pie

Print

Zucchini Pie is a delightful and savory dish that showcases the versatility of this often-underappreciated vegetable.

Prep Time 20 minutes

Cook Time 55 minutes

Additional Time 10 minutes

Total Time 1 hour 25 minutes

Ingredients

• 2 medium zucchinis, grated
• 1 teaspoon salt
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 large eggs
• 1/2 cup sour cream or Greek yogurt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 pre-made pie crust (or homemade if preferred)
• Fresh herbs (optional, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
   
2. In a large bowl, combine the grated zucchini and salt. Let it sit for 10-15 minutes to draw out moisture.
   
3. After resting, squeeze out excess moisture from the zucchini using a clean kitchen towel.
   
4. In a mixing bowl, whisk together the eggs, sour cream, garlic powder, onion powder, and black pepper. Stir in the grated zucchini, mozzarella, and Parmesan cheese until well combined.
   
5. Place the pie crust in a 9-inch pie dish and pour the filling into the crust, spreading it evenly.
   
6. Bake in the preheated oven for 45-55 minutes or until the top is golden and set in the center.
   
7. Let it cool for 10 minutes before slicing. Garnish with fresh herbs if desired. Serve warm or at room temperature.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 236Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 92mgSodium 581mgCarbohydrates 16gFiber 1gSugar 3gProtein 11g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

Zucchini pie is not only a delicious dish but also a fantastic way to celebrate the bounty of summer. It’s versatile, customizable, and sure to impress both family and friends. Whether you serve it as a light lunch or a side dish for dinner, this recipe is bound to become a staple in your kitchen. Enjoy the process of making it and savor every bite!