There’s something magical about a dish that transforms humble garden zucchini into a golden, puffy masterpiece. This zucchini pie is exactly that kind of kitchen alchemy—where simple ingredients become something extraordinary, and your summer squash surplus turns into dinner gold.
Why This Dish Will Win Over Everyone at Your Table
Picture this: layers of tender zucchini nestled in a creamy, cheese-laden custard that puffs up beautifully in the oven. It’s like a quiche decided to have a passionate affair with a soufflé, and their offspring is this incredibly satisfying zucchini pie.
The beauty of this recipe lies in its simplicity. No fussy pastry crusts to roll out (thank goodness), no complicated techniques to master. Just mix, pour, and bake your way to a dish that looks impressive but feels wonderfully approachable.
What makes this zucchini pie particularly brilliant is how it bridges the gap between vegetarian main and crowd-pleasing side dish. Meat-eaters won’t miss the protein for a second, while vegetarians finally have something substantial and satisfying to call their own at dinner parties.
Ingredients Needed for the Recipe
The ingredient list reads like a love letter to simplicity. You probably have most of these items sitting in your pantry and refrigerator right now:
- ½ cup all-purpose flour
- ½ cup white whole wheat flour (or just use more all-purpose if that’s what you have)
- 1½ teaspoons baking powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 teaspoon kosher salt
- 4 large eggs
- ¼ cup unsalted butter
- ½ yellow onion, very thinly sliced
- 3 cups thinly-sliced zucchini (about 2 medium zucchini, sliced ⅛-inch or finer)
- ½ cup grated sharp cheddar cheese
- ¼ cup plus 2 tablespoons grated Parmesan cheese, divided
- Chopped fresh basil for serving (optional)
The flour combination creates a lovely texture—not too dense, not too light. That white whole wheat flour adds a subtle nuttiness, but don’t stress if you don’t have it on hand. The sharp cheddar brings personality to every bite, while the Parmesan adds that nutty, salty finish we all crave.
How to make Zucchini Pie?
Getting Your Oven and Pan Ready
Start by positioning a rack in the center of your oven and heating it to 350°F. This moderate temperature ensures your pie cooks evenly without browning too quickly on top.
Grab a 9-inch deep pie dish and give it a generous coating of nonstick spray. Don’t skimp here—this pie gets beautifully puffy, and you want clean slices that release easily from the pan.
Creating the Batter Foundation
In a large bowl, whisk together both flours, baking powder, thyme, pepper, and salt. These dry ingredients form the backbone of your pie, providing structure and flavor.
Crack in those four eggs and whisk everything together until you have a smooth, thick mixture. Don’t worry if it seems almost paste-like at this point—that’s exactly what we want. The zucchini will release moisture as it bakes, creating the perfect consistency.
Sautéing the Onions to Perfection
Melt the butter in a medium skillet over medium heat. Add your thinly sliced onions and cook them slowly, stirring occasionally, until they’re softened and developing those lovely golden-brown edges. This takes about 10 minutes, but it’s worth every second for the sweet, caramelized flavor they’ll add.
Let the onions cool for a few minutes before stirring them into your egg mixture. This prevents the hot onions from scrambling your eggs.
Bringing Everything Together
Now comes the fun part. Add your carefully sliced zucchini, the sharp cheddar, and ¼ cup of the Parmesan to the bowl with your egg and onion mixture. Fold everything together gently but thoroughly, making sure each zucchini slice gets coated with that creamy batter.
The mixture might look a bit unwieldy at this point, with zucchini slices poking out everywhere. That’s perfectly normal and exactly what creates the beautiful layered texture in the finished pie.
Assembly and the Final Touch
Transfer this gorgeous mess to your prepared pie dish, using a spatula to smooth the zucchini slices into an even layer as best you can. Some artistic irregularity is welcome—it adds character to the finished dish.
Sprinkle the remaining 2 tablespoons of Parmesan over the top. This creates a beautiful golden crust as it bakes.
The Magic Happens in the Oven
Slide your pie into the preheated oven and bake for 30 to 40 minutes. You’ll know it’s ready when the top is gloriously puffed and golden brown, and a butter knife inserted in the center comes out clean or with just a few moist crumbs.
Resist the urge to cut into it immediately. Let it cool for 10 minutes—this allows the custard to set properly and makes slicing much easier. The pie is delicious served warm, at room temperature, or even cold the next day.
What Time of Day Works Best for This Dish?
This zucchini pie is wonderfully flexible when it comes to timing. For brunch, it pairs beautifully with fresh fruit and coffee, offering a savory counterpoint to sweet morning treats.
Lunch is perhaps its most natural home—light enough not to weigh you down, but substantial enough to keep you satisfied through the afternoon. Pack a slice for work lunches or serve it with a simple salad for a perfect midday meal.
For dinner, this pie shines as either a vegetarian main course or an elegant side dish. Summer evenings call for it served alongside grilled vegetables or a crisp white wine.
The beauty of this dish is that it tastes just as good at room temperature as it does warm, making it ideal for potluck dinners and picnics where timing can be tricky.
Tips
The secret to perfect zucchini pie lies in the details, and a few key techniques will elevate your results from good to absolutely spectacular.
Slice with precision. A mandoline is your best friend here, creating uniformly thin zucchini slices that cook evenly. Aim for ⅛-inch thickness or even thinner. Thicker slices stay crunchy and disrupt the smooth, custard-like texture we’re after.
Skip the salt prep. Unlike many zucchini recipes, you don’t need to salt and drain your zucchini first. The moisture it releases during baking actually helps create the perfect texture—moist but not soggy.
Choose your cheese wisely. Freshly grated cheese melts better and tastes infinitely better than pre-shredded options. Take the extra few minutes to grate your own cheddar and Parmesan. Your taste buds will thank you.
Grease generously. This pie puffs up impressively, so make sure you coat your pie dish all the way up the sides. Nothing’s more frustrating than a beautiful pie that sticks to the pan.
Trust the timing. Don’t rush the cooling period. Those 10 minutes allow the custard to set properly, making clean slicing possible and preventing a runny mess on your serving plates.
Can You Make Substitutions Without Ruining Everything?
Absolutely! This recipe is remarkably forgiving and welcomes creative substitutions.
Yellow squash works perfectly in place of zucchini—same cooking time, same delicious results. Pattypan squash, crookneck squash, or any summer squash variety will work beautifully.
For the herbs, fresh thyme is lovely if you have it growing in your garden. Use triple the amount and mince it finely. Fresh oregano or basil in the batter itself (not just as garnish) adds wonderful Mediterranean flair.
Cheese substitutions open up exciting possibilities. Gruyère instead of cheddar creates a more sophisticated flavor profile, while goat cheese mixed with herbs brings tangy complexity. Sharp white cheddar, aged Gouda, or even crumbled feta can work wonderfully.
The flour blend is flexible too. All-purpose flour works perfectly if that’s what you have. For gluten-free versions, a cup-for-cup gluten-free flour blend substitutes well, though the texture might be slightly different.
Sweet onions like Vidalia or Walla Walla create an even more mellow flavor, while red onions add a bit more bite and beautiful color flecks throughout the pie.
Zucchini Onion Pie Recipe
Description
Layers of tender zucchini baked with a creamy, fluffy filling and a generous amount of sharp cheddar and Parmesan cheese create a golden, puffy pie that's perfect for summer. This easy, crustless zucchini pie is like a cross between a soufflé and a quiche—vegetarian, satisfying, and totally irresistible. It's the ultimate way to use up garden zucchini and a dish that even meat lovers will love.
Ingredients
Instructions
-
Preheat Oven
Place a rack in the center of your oven and preheat to 350°F. Coat a 9-inch deep pie dish with nonstick spray or butter. -
Make the Batter
In a large bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, dried thyme, black pepper, and salt. Whisk in the eggs until evenly combined. The mixture will be very thick. -
Sauté the Onion
In a medium skillet, melt the butter over medium heat. Add the onion and sauté until softened and lightly browned, about 10 minutes. Let cool slightly, then stir into the flour-egg mixture. -
Combine with Zucchini and Cheese
Add the sliced zucchini, shredded cheddar, and 1/4 cup Parmesan to the bowl. Gently fold everything together until the zucchini is evenly coated. -
Transfer to Pie Dish
Pour the mixture into the prepared pie dish. Use a spatula to smooth the top and arrange the zucchini in an even layer. Sprinkle the remaining 2 tablespoons of Parmesan over the top. -
Bake
Bake for 30 to 40 minutes, or until the pie is puffed, golden brown on top, and a butter knife inserted in the center comes out clean. -
Cool and Serve
Let the zucchini pie cool for 10 minutes before slicing. Garnish with chopped fresh basil if desired. Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 6g30%
- Trans Fat 0.3g
- Cholesterol 130mg44%
- Sodium 380mg16%
- Potassium 320mg10%
- Total Carbohydrate 18g6%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 10g20%
- Calcium 180 mg
- Iron 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No need to salt the zucchini: The moisture released during baking helps create a moist, fluffy texture. No pre-salting or draining required!
- Use fresh, firm zucchini: Avoid oversized or soft zucchini, which can be watery and less flavorful.
- Shred your own cheese: Pre-grated cheese contains anti-caking agents that can affect meltability and flavor. Freshly grated cheddar and Parmesan make a noticeable difference.
- Grease the pan well: Since there’s no crust, a well-greased dish ensures easy removal and clean slices.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm in the oven at 350°F or microwave individual slices until heated through.
- Freezing: Freeze slices in an airtight container for up to 3 months. Thaw in the fridge before reheating.
