Homemade Zucchini Pie with Cheese | Easy Baked Recipe

If you’re looking for a cozy, crowd-pleasing zucchini pie, this one is truly hard to beat. It’s the kind of recipe I make when I want something comforting, easy, and just a little bit special without spending all day in the kitchen. With tender zucchini, a creamy cheesy filling, and a golden flaky crust, every slice tastes like pure homemade comfort.

I love this recipe because it turns simple ingredients into something that feels bakery-worthy. The zucchini bakes into the filling until soft and savory, the cheese melts into all the little layers, and the top gets those irresistible golden spots that make you want to sneak a bite before it has even fully cooled. It’s perfect for lunch, dinner, brunch, or honestly any time you need a reliable savory bake.

If you’ve got fresh zucchini to use up, this baked pie is one of my favorite ways to do it. I think you’ll love how approachable it is, and once you make it once, you’ll probably find yourself coming back to it again and again.

Quick Recipe Info Card

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Servings: 8 slices
• Difficulty: Easy

Why You’ll Love It

• It’s a delicious way to use fresh zucchini.
• The combination of flaky crust, creamy filling, and melty cheese is so satisfying.
• It works for brunch, lunch, or a light dinner.
• You can serve it warm, room temperature, or chilled.
• It feels impressive, but the steps are simple and beginner-friendly.
• Leftovers reheat beautifully for an easy next-day meal.

Nutritional Benefits and Adaptable Variations

• Zucchini adds freshness and moisture while keeping the pie lighter than many heavier savory bakes.
• Eggs and cheese provide protein, which helps make each slice more filling.
• You can add herbs like dill, parsley, basil, or chives to change the flavor profile.
• Try different cheeses such as mozzarella, cheddar, Monterey Jack, or fontina depending on what you have.
• For extra flavor, add sautéed onion or a little minced garlic to the filling.
• You can make it crustless by baking the filling in a well-greased pie dish if you want a lower-carb option.
• It’s easy to make vegetarian as written, and you can also add cooked bacon or ham if you want a heartier version.

Step-by-Step Instructions

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1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie plate and crimp the edges if desired.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
3. Add the sliced zucchini to the skillet and cook for 4 to 5 minutes, stirring occasionally, just until it begins to soften and release some moisture. Remove from the heat and let it cool slightly.
4. In a large bowl, whisk together the eggs and milk until smooth.
5. Stir in the mozzarella, cheddar, Parmesan, parsley, oregano, salt, pepper, and nutmeg if using.
6. Fold the cooked onion and zucchini into the egg mixture.
7. Pour the filling into the prepared pie crust and spread it into an even layer. Arrange a few zucchini slices on top if you want a prettier finish.
8. Bake for 40 to 45 minutes, until the center is set and the top is lightly golden with browned cheesy spots.
9. Let the pie rest for at least 10 to 15 minutes before slicing so the filling can firm up properly.

Nutrition Information

Nutrition values are approximate estimates per serving and can vary based on the crust, cheese, and exact ingredient brands you use.

Storage & Make-Ahead Tips

Store leftover zucchini pie covered in the refrigerator for up to 4 days. For food safety, let it cool before refrigerating, but do not leave it out at room temperature for more than 2 hours. Reheat slices in the oven at 325°F or in the microwave until warmed through.

If you want to make it ahead, you can sauté the onion and zucchini and mix the filling a day in advance. Store them separately in the refrigerator, then assemble and bake when you’re ready. You can also fully bake the pie, chill it, and reheat before serving.

FAQ

1. Can I make zucchini pie ahead of time?

Yes, absolutely. You can bake it earlier in the day or even the day before. Just refrigerate it once cooled and reheat before serving, or enjoy it chilled or at room temperature.

2. How do I keep zucchini pie from getting watery?

The best way is to sauté the zucchini first so some of its moisture cooks off. If needed, you can also blot the cooked zucchini gently before mixing it into the filling.

3. Can I freeze this pie?

Yes, after baking and cooling completely, wrap it tightly and freeze it for up to 2 months. Thaw in the refrigerator before reheating. The texture may be slightly softer, but it will still taste great.

4. Can I use a different cheese?

Definitely. Mozzarella, Swiss, Monterey Jack, fontina, or even feta can work nicely here. I like using a combination for the best flavor and melt.

5. Is this served warm or cold?

It’s most comforting warm, but it’s also delicious at room temperature and straight from the fridge. That’s one of the reasons I love it for meal prep and casual entertaining.

Homemade Cheesy Zucchini Pie: An Easy Baked Zucchini Recipe Everyone Loves

A savory baked zucchini pie with a flaky crust, creamy egg filling, and plenty of melted cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Brunch, Dinner, Lunch

Cuisine American

Servings 8 slices

Calories 285 kcal

Equipment

• 1 9-inch pie plate
• 1 large skillet
• 1 Large mixing bowl
• 1 Whisk

Ingredients

  

Pie Crust

• 1 unbaked 9-inch pie crust

Vegetables

• 2 medium zucchini thinly sliced
• 1/2 small yellow onion finely chopped
• 1 teaspoon olive oil

Filling

• 3 large eggs
• 3/4 cup milk
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley chopped
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch nutmeg optional

Instructions

 

• Preheat the oven to 375°F. Fit the pie crust into a 9-inch pie plate and crimp the edges if desired.
• Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
• Add the sliced zucchini to the skillet and cook for 4 to 5 minutes, stirring occasionally, until it begins to soften and release some moisture. Remove from the heat and let cool slightly.
• In a large bowl, whisk together the eggs and milk until smooth.
• Stir in the mozzarella, cheddar, Parmesan, parsley, oregano, salt, pepper, and nutmeg if using.
• Fold the cooked onion and zucchini into the egg mixture.
• Pour the filling into the prepared pie crust and spread it into an even layer. Arrange a few zucchini slices on top if desired.
• Bake for 40 to 45 minutes, until the center is set and the top is lightly golden with browned cheesy spots.
• Let the pie rest for 10 to 15 minutes before slicing and serving.

Notes

Sautéing the zucchini first helps reduce excess moisture. If the zucchini seems watery, pat it dry after cooking. Let the pie rest before slicing for the neatest pieces.