Introduction: Ready for a Savory, Veggie-Packed Dish That’s Easy to Love?
Craving a comforting, versatile dish that’s perfect for breakfast, brunch, or a light dinner? Zucchini Pie is your answer! This savory pie combines tender zucchini, nutty Parmesan, and a fluffy, biscuit-like texture in a simple, one-bowl recipe. With a prep time of just 15 minutes and a total time of about 45 minutes, it’s ideal for busy days or when you want to use up summer zucchini. This beginner-friendly dish is wholesome, flavorful, and sure to impress with its golden crust and cheesy goodness. Let’s get baking!
Overview: Why Zucchini Pie Is a Must-Try
Zucchini Pie is a delicious, savory bake that’s like a cross between a quiche and a casserole, packed with fresh zucchini and cheesy flavor. It’s easy to make, requires minimal ingredients, and is perfect for any meal of the day. The biscuit mix creates a light, fluffy texture, while the Parmesan and garlic add depth and savoriness. This dish is great for meal prep, potlucks, or a cozy family meal, and it’s customizable to suit your tastes or dietary needs.
- Time Requirement: 15 minutes active prep, 25–35 minutes baking (total: ~40–50 minutes).
- Difficulty Level: Easy—ideal for beginners or quick meals.
- Why It’s Special: The combination of fresh zucchini, cheesy Parmesan, and a fluffy biscuit base makes this pie a versatile, crowd-pleasing dish that’s both hearty and light.
Essential Ingredients: What You’ll Need for Zucchini Pie
This recipe uses simple, pantry-friendly ingredients to create a flavorful, satisfying pie. Each component is key to building its unique texture and taste. Here’s the list, with why each matters and substitution ideas.
- Large Eggs (3): The binding base.
- Why it’s important: Eggs provide structure and help create the pie’s fluffy, quiche-like texture.
- Substitutions: Use flax eggs (3 tbsp flaxseed meal + 9 tbsp water) for a vegan option, though the texture may be slightly denser.
- Grated Parmesan Cheese (1 cup): Adds nutty, savory flavor.
- Why it’s important: Provides a cheesy, salty depth that complements the zucchini.
- Substitutions: Use Pecorino Romano, Asiago, or a vegan Parmesan alternative.
- Canola Oil (½ cup): Adds moisture and richness.
- Why it’s important: Keeps the pie tender and helps blend the ingredients smoothly.
- Substitutions: Use vegetable oil, avocado oil, or melted butter for a richer flavor.
- Fresh Parsley (1 tablespoon, minced): Adds freshness and color.
- Why it’s important: Brings a bright, herbaceous note to balance the richness.
- Substitutions: Use fresh basil, cilantro, or 1 teaspoon dried parsley.
- Garlic Clove (1, minced): Adds savory depth.
- Why it’s important: Infuses the pie with a subtle, aromatic garlic flavor.
- Substitutions: Use ¼ teaspoon garlic powder or pre-minced garlic.
- Salt (¼ teaspoon): Enhances flavors.
- Why it’s important: Brings out the natural taste of the zucchini and cheese.
- Substitutions: Use sea salt or kosher salt, or reduce for a lower-sodium option.
- Pepper (⅛ teaspoon): Adds mild heat.
- Why it’s important: Balances the flavors with a touch of spice.
- Substitutions: Use white pepper or a pinch of red pepper flakes for a kick.
- Sliced Zucchini (3 cups): The star veggie.
- Why it’s important: Provides moisture, texture, and a mild, fresh flavor that makes the pie light and wholesome.
- Substitutions: Use yellow squash, shredded carrots, or a mix of both.
- Biscuit/Baking Mix (1 cup): Creates the fluffy base.
- Why it’s important: Acts as a quick, all-in-one flour and leavening agent for a tender crust.
- Substitutions: Use a homemade mix (1 cup flour + 1½ tsp baking powder + ¼ tsp salt) or a gluten-free baking mix.
- Small Onion (1, chopped): Adds savory sweetness.
- Why it’s important: Enhances the flavor with a subtle oniony bite.
- Substitutions: Use shallots, green onions, or ½ teaspoon onion powder.
Pro Tip: Slice zucchini thinly (about ⅛-inch thick) for even cooking, and use freshly grated Parmesan for the best flavor and melt.
Step-by-Step Instructions: How to Make Zucchini Pie
This one-bowl recipe is quick, simple, and perfect for a fuss-free meal. Follow these steps, with tips for success.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate with cooking spray or a light coating of oil.
- Tip: Use a glass or ceramic pie plate for even baking and a golden crust.
- Mix the Wet Ingredients:
- In a large bowl, whisk together 3 large eggs, ½ cup canola oil, 1 cup grated Parmesan cheese, 1 tablespoon minced fresh parsley, 1 minced garlic clove, ¼ teaspoon salt, and ⅛ teaspoon pepper until well combined.
- Tip: Whisk thoroughly to ensure the oil and eggs emulsify for a smooth batter.
- Add the Dry and Veggie Ingredients:
- Stir in 3 cups sliced zucchini, 1 cup biscuit/baking mix, and 1 small chopped onion until evenly mixed. The batter will be thick but moist.
- Tip: Fold gently to avoid crushing the zucchini slices, and ensure the baking mix is fully incorporated.
- Bake the Pie:
- Pour the mixture into the greased 9-inch deep-dish pie plate, spreading it evenly.
- Bake at 350°F for 25–35 minutes, until lightly browned and set in the center (a toothpick inserted should come out clean or with a few moist crumbs).
- Tip: Check at 25 minutes, as oven times vary. Cover with foil if the top browns too quickly.
- Serve:
- Let the pie cool for 5–10 minutes before slicing to make cutting easier. Serve warm or at room temperature.
- Tip: Garnish with extra parsley or Parmesan for a fresh, appealing presentation.
Cooking Tip: Ensure the zucchini is sliced thinly and evenly to avoid a watery pie. If your zucchini is very moist, pat it dry with paper towels before adding to the batter.
Assembly: Serving Your Zucchini Pie with Style
Your Zucchini Pie is ready to enjoy! Here’s how to present and serve it for maximum flavor and appeal.
- Serve It Up: Serve warm for a cozy, quiche-like experience or at room temperature for a picnic or potluck.
- Plate with Flair: Slice into wedges and serve on a platter or individual plates. Garnish with a sprinkle of fresh parsley or extra Parmesan for a pop of color.
- Presentation Tip: The golden crust and green zucchini flecks make this pie visually appealing—serve with a side salad for a complete meal.
- Serving Suggestion: Pair with a green salad, roasted veggies, or a light soup like tomato basil. It also goes well with a glass of white wine or iced tea.
Pro Tip: For a brunch spread, serve with fresh fruit or a yogurt parfait to balance the savory flavors.
Storage and Make-Ahead Tips: Keeping Your Zucchini Pie Fresh
This pie is great for meal prep or leftovers. Here’s how to store and reheat it properly.
- Storing Leftovers:
- Store in an airtight container or wrap tightly in foil in the fridge for up to 3–4 days.
- For longer storage, freeze individual slices in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Tip: Wrap slices tightly to prevent drying out in the fridge or freezer.
- Re-Serving:
- Reheat in the oven at 325°F for 8–10 minutes or in the microwave for 1–2 minutes until warmed through.
- Tip: Reheat in the oven for the best texture, as microwaving can soften the crust.
- Make-Ahead Tips:
- Prepare the batter (without zucchini) up to a day in advance and refrigerate. Add zucchini just before baking to prevent excess moisture.
- Slice zucchini and onion a day ahead and store in the fridge to save time.
- Tip: Bake the pie a day ahead and reheat before serving for stress-free entertaining.
Pro Tip: Make a double batch and freeze one pie for a quick meal later—just bake, cool, wrap tightly, and freeze.
Recipe Variations: Get Creative with Your Zucchini Pie
This pie is versatile and easy to customize! Here are some fun ways to switch it up.
- Cheesy Zucchini Pie: Add ½ cup shredded cheddar or mozzarella to the batter for extra cheesiness.
- Spicy Zucchini Pie: Mix in a pinch of red pepper flakes or diced jalapeños for a spicy kick.
- Veggie-Packed Pie: Add shredded carrots, diced bell peppers, or spinach for more color and nutrition.
- Vegan Zucchini Pie: Use flax eggs, vegan Parmesan, and a plant-based baking mix. Replace oil with melted vegan butter.
- Herb-Infused Pie: Add fresh basil, dill, or thyme to the batter for a more herbaceous flavor.
- Meat-Lover’s Pie: Stir in ½ cup cooked, crumbled bacon or sausage for a heartier dish.
Experiment Tip: Try a gluten-free baking mix or add a sprinkle of breadcrumbs on top before baking for extra crunch.
Conclusion: Savor Your Zucchini Pie!
You’ve just created a Zucchini Pie that’s savory, fluffy, and packed with fresh flavor! This easy, versatile dish is perfect for breakfast, brunch, dinner, or meal prep, delivering cheesy, veggie-packed goodness with minimal effort. With its golden crust and tender zucchini, every slice is a delight. Play with veggies, cheeses, or herbs to make it your own. Serve it up, garnish with parsley, and enjoy the deliciousness—you’ve earned it! Share your pie creations in the comments or on social media. Happy baking!
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Zucchini Pie
Description
Craving a comforting, versatile dish that’s perfect for breakfast, brunch, or a light dinner? Zucchini Pie is your answer! This savory pie combines tender zucchini, nutty Parmesan, and a fluffy, biscuit-like texture in a simple, one-bowl recipe.
Ingredients
- Large Eggs (3): The binding base.
- Why it’s important: Eggs provide structure and help create the pie’s fluffy, quiche-like texture.
- Substitutions: Use flax eggs (3 tbsp flaxseed meal + 9 tbsp water) for a vegan option, though the texture may be slightly denser.
- Grated Parmesan Cheese (1 cup): Adds nutty, savory flavor.
- Why it’s important: Provides a cheesy, salty depth that complements the zucchini.
- Substitutions: Use Pecorino Romano, Asiago, or a vegan Parmesan alternative.
- Canola Oil (½ cup): Adds moisture and richness.
- Why it’s important: Keeps the pie tender and helps blend the ingredients smoothly.
- Substitutions: Use vegetable oil, avocado oil, or melted butter for a richer flavor.
- Fresh Parsley (1 tablespoon, minced): Adds freshness and color.
- Why it’s important: Brings a bright, herbaceous note to balance the richness.
- Substitutions: Use fresh basil, cilantro, or 1 teaspoon dried parsley.
- Garlic Clove (1, minced): Adds savory depth.
- Why it’s important: Infuses the pie with a subtle, aromatic garlic flavor.
- Substitutions: Use ¼ teaspoon garlic powder or pre-minced garlic.
- Salt (¼ teaspoon): Enhances flavors.
- Why it’s important: Brings out the natural taste of the zucchini and cheese.
- Substitutions: Use sea salt or kosher salt, or reduce for a lower-sodium option.
- Pepper (⅛ teaspoon): Adds mild heat.
- Why it’s important: Balances the flavors with a touch of spice.
- Substitutions: Use white pepper or a pinch of red pepper flakes for a kick.
- Sliced Zucchini (3 cups): The star veggie.
- Why it’s important: Provides moisture, texture, and a mild, fresh flavor that makes the pie light and wholesome.
- Substitutions: Use yellow squash, shredded carrots, or a mix of both.
- Biscuit/Baking Mix (1 cup): Creates the fluffy base.
- Why it’s important: Acts as a quick, all-in-one flour and leavening agent for a tender crust.
- Substitutions: Use a homemade mix (1 cup flour + 1½ tsp baking powder + ¼ tsp salt) or a gluten-free baking mix.
- Small Onion (1, chopped): Adds savory sweetness.
- Why it’s important: Enhances the flavor with a subtle oniony bite.
- Substitutions: Use shallots, green onions, or ½ teaspoon onion powder.
Pro Tip: Slice zucchini thinly (about ⅛-inch thick) for even cooking, and use freshly grated Parmesan for the best flavor and melt.
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate with cooking spray or a light coating of oil.
- Tip: Use a glass or ceramic pie plate for even baking and a golden crust.
- Mix the Wet Ingredients:
- In a large bowl, whisk together 3 large eggs, ½ cup canola oil, 1 cup grated Parmesan cheese, 1 tablespoon minced fresh parsley, 1 minced garlic clove, ¼ teaspoon salt, and ⅛ teaspoon pepper until well combined.
- Tip: Whisk thoroughly to ensure the oil and eggs emulsify for a smooth batter.
- Add the Dry and Veggie Ingredients:
- Stir in 3 cups sliced zucchini, 1 cup biscuit/baking mix, and 1 small chopped onion until evenly mixed. The batter will be thick but moist.
- Tip: Fold gently to avoid crushing the zucchini slices, and ensure the baking mix is fully incorporated.
- Bake the Pie:
- Pour the mixture into the greased 9-inch deep-dish pie plate, spreading it evenly.
- Bake at 350°F for 25–35 minutes, until lightly browned and set in the center (a toothpick inserted should come out clean or with a few moist crumbs).
- Tip: Check at 25 minutes, as oven times vary. Cover with foil if the top browns too quickly.
- Serve:
- Let the pie cool for 5–10 minutes before slicing to make cutting easier. Serve warm or at room temperature.
- Tip: Garnish with extra parsley or Parmesan for a fresh, appealing presentation.
Cooking Tip: Ensure the zucchini is sliced thinly and evenly to avoid a watery pie. If your zucchini is very moist, pat it dry with paper towels before adding to the batter.
FAQs: Your Zucchini Pie Questions Answered
Q: Can kids help make this dish?
A: Yes! Kids can whisk the batter, stir in veggies, or sprinkle Parmesan. Supervise when using the oven or knives.
Q: How long does it take to make this pie?
A: Active prep takes about 15 minutes, baking takes 25–35 minutes (total: ~40–50 minutes).
Q: Are there health benefits to this dish?
A: Zucchini provides fiber and vitamins, eggs offer protein, and Parmesan adds calcium. Use less oil or a low-fat baking mix for a lighter option, and enjoy in moderation.
Q: Can I use frozen zucchini?
A: Yes, but thaw and pat dry thoroughly to avoid a watery pie.
Q: How doós I store leftovers?
A: Refrigerate in an airtight container for 3–4 days or freeze for 2 months.
Q: What if I don’t have a deep-dish pie plate?
A: Use a 9-inch square baking dish or a standard pie plate, but adjust baking time (check at 20 minutes).
Q: Can I make it vegetarian or vegan?
A: It’s already vegetarian! For vegan, use flax eggs, vegan Parmesan, and a plant-based baking mix.