Summer brings an abundance of zucchini, and this creamy zucchini pie is one of the best ways to enjoy it! It’s a delightful dish that’s perfect for using up those extra garden veggies. The rich flavors combined with a hint of spices make it irresistible, and it quickly becomes a family favorite—everyone asks for seconds! Not only is it easy to prepare, but it’s also a wonderful option for a light lunch or a side dish at dinner. Plus, it’s a healthy recipe you can feel good about serving.
Why You’ll Love This Recipe
- Delivers a creamy texture that’s satisfying without being heavy.
- Perfect for a quick weeknight meal or a casual gathering.
- Uses simple ingredients that are often found in your kitchen.
- A great way to sneak in some veggies for the kids or picky eaters.
- Can be served warm or at room temperature, making it versatile for any occasion.
Ingredients
- 2 cups (300 g) grated zucchini, packed
- 1 cup (240 ml) milk
- 2 large eggs
- 1 cup (100 g) shredded cheese (cheddar or your choice)
- 1 cup (80 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) black pepper
- 1 tablespoon (15 ml) olive oil
- Optional: fresh herbs (like dill or parsley) for added flavor
Ingredient Notes
Zucchini is the star here. Look for small to medium ones for best flavor and texture. Using fresh herbs can elevate the flavor profile, so don’t hesitate to toss in whatever you have on hand.
Kitchen Tools Needed
- Grater for the zucchini
- Mixing bowls
- Whisk or fork for mixing
- 9-inch (23 cm) pie dish
- Oven
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Grate the zucchini using a grater. If it’s very watery, gently squeeze out some of the excess moisture using a clean kitchen towel.
- In a mixing bowl, whisk together the milk, eggs, and olive oil until combined.
- Add the grated zucchini and mix well.
- In a separate bowl, combine the flour, baking powder, salt, and black pepper. Gradually stir this dry mixture into the wet ingredients until just combined.
- Fold in the shredded cheese and fresh herbs if using.
- Pour the mixture into a greased 9-inch (23 cm) pie dish.
- Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before slicing and serving.
Pro Tips
- To enhance the flavor, consider adding a pinch of nutmeg or garlic powder to the mix.
- Letting the pie sit for a few minutes before serving allows it to set, making slicing easier.
- If you prefer a crispier bottom crust, pre-bake the crust for 5 minutes before adding the filling.
Common Mistakes
- Don’t skip squeezing out excess moisture from the zucchini; it helps prevent a soggy pie.
- Ensure the baking powder is fresh for the best rise.
- Overmixing can lead to a dense texture; mix until just combined.
Variations
- Swap out the cheese for feta or goat cheese for a different flavor.
- Add cooked bacon or sausage for a heartier version.
- Incorporate other vegetables like bell peppers or corn for added color and nutrition.
Serving Suggestions
This zucchini pie is delicious warm, but it can also be served at room temperature as a brunch item or picnic dish. Pair it with a simple green salad for a light meal.
Storage Instructions
Store leftovers in the refrigerator in an airtight container for up to 3 days. The flavors actually get better the longer it sits!
Reheating Tips
To reheat, place slices in a microwave for 30 seconds or warm in a toaster oven until heated through.
Nutrition Estimate
- Calories: 180
- Protein: 10 g
- Carbohydrates: 15 g
- Fat: 8 g
Recipe Summary
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Cuisine: American
Course: Main or Side Dish
Calories: 180
Frequently Asked Questions
Can I freeze zucchini pie?
Yes, you can freeze it! Just wrap slices tightly in plastic wrap and store them in an airtight container for up to 2 months.
What can I serve with zucchini pie?
It pairs well with a light salad or a side of roasted vegetables.
Can I use other vegetables?
Absolutely! Feel free to replace half of the zucchini with grated carrots or other veggies.
How do I know when it’s done?
The pie should be golden brown on top and a toothpick inserted in the center should come out clean.
This creamy zucchini pie is more than just a great way to use up summer squash; it’s a recipe sure to please anyone at the table. Enjoy making this dish for your family and friends!
Creamy Zucchini Pie
A delightful creamy zucchini pie perfect for using up garden vegetables, ideal for lunch or as a side dish.
Main ingredients
- 2 cups grated zucchini, packed (Look for small to medium zucchini for best flavor.)
- 1 cup milk
- 2 large eggs
- 1 cup shredded cheese (cheddar or your choice) (Can substitute with feta or goat cheese.)
- 1 cup all-purpose flour
- 1 teaspoon baking powder (Ensure it’s fresh for best rise.)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh herbs (like dill or parsley) for added flavor (Optional, to enhance flavor.)
Preparation
- Preheat your oven to 350°F (175°C).
- Grate the zucchini using a grater. If it’s very watery, gently squeeze out some of the excess moisture using a clean kitchen towel.
- In a mixing bowl, whisk together the milk, eggs, and olive oil until combined.
- Add the grated zucchini and mix well.
- In a separate bowl, combine the flour, baking powder, salt, and black pepper. Gradually stir this dry mixture into the wet ingredients until just combined.
- Fold in the shredded cheese and fresh herbs if using.
- Pour the mixture into a greased 9-inch (23 cm) pie dish.
Baking
- Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before slicing and serving.
To enhance flavor, consider adding a pinch of nutmeg or garlic powder. Letting the pie sit for a few minutes before serving allows it to set for easier slicing. For a crispier bottom crust, pre-bake the crust for 5 minutes before adding the filling. Leftovers can be stored in the refrigerator for up to 3 days.
