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.
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.