Cheesy Italian Zucchini Pie Recipe

There is something irresistibly comforting about a warm slice of Cheesy Italian Zucchini Pie that feels like a gentle hug from a beloved Italian Nonna. This rustic dish blends tender zucchini with fragrant herbs, tender onions, and not one but two kinds of melty cheese—all nestled into a flaky pie crust. Whether you’re seeking a hearty vegetarian main or a standout side dish, this Cheesy Italian Zucchini Pie offers layers of vibrant flavor and texture that will brighten up any meal and leave your taste buds singing for more.

Ingredients You’ll Need

Simple, fresh ingredients are the secret to this pie’s magic—each one plays a key role in building up those delicious layers of taste, texture, and that beautiful golden finish.

• 3 cups sliced zucchini: Fresh zucchini bring a mild, slightly sweet vegetable base that becomes tender yet retains a subtle bite after cooking.
• 1 cup chopped onion: Adds a savory sweetness that deepens the pie’s flavor as it softens in the skillet.
• 1 tablespoon olive oil: Essential for sautéing and bringing out the natural flavors of the zucchini and onion.
• 2 cloves garlic, minced: Infuses the pie with that classic aromatic punch every Italian dish benefits from.
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil: Offers a sweet, peppery note balancing the cheese and veggies beautifully.
• 1/2 teaspoon dried oregano: Brings a warm, slightly bitter herbal undertone, perfect for an Italian-inspired pie.
• 1/2 teaspoon dried thyme: Adds earthy depth and complexity without overpowering the other flavors.
• 1/2 teaspoon salt: Enhances and rounds out all the ingredients harmoniously.
• 1/4 teaspoon black pepper: A gentle heat that lifts the overall profile just enough.
• 1/4 cup grated Parmesan cheese: Gives a sharp, nutty richness that complements mozzarella’s creaminess.
• 1 cup shredded mozzarella cheese: Melts into ooey-gooey goodness contributing that luscious cheesy texture.
• 3 large eggs: Bind everything together and help set the pie filling in a custardy way.
• 1/2 cup milk: Keeps the filling moist and silky without being runny.
• 1 prepared pie crust, 9-inch: The flaky, buttery foundation that cradles the filling and creates a lovely contrast.

How to Make Cheesy Italian Zucchini Pie

Step 1: Prepare Your Oven and Vegetables

Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready for your pie, so it bakes evenly into a golden masterpiece. While it warms, slice your zucchini and chop onions to ready them for sautéing.

Step 2: Sauté Zucchini and Onions

Heat olive oil in a large skillet over medium heat, then toss in your sliced zucchini and onions. Sauté for about 5 minutes until these veggies turn tender. This step softens the vegetables and brings out their natural sweetness, which is essential before mixing in your spices and cheese.

Step 3: Add Garlic and Herbs

Stir in the minced garlic, fresh or dried basil, oregano, thyme, salt, and black pepper. Cook for an additional 2 minutes so the aromatic garlic and herbs can bloom, filling your kitchen with that classic Italian aroma you’ll love.

Step 4: Mix in the Cheeses and Cool Down

Remove the skillet from heat and sprinkle in the grated Parmesan and shredded mozzarella cheese. Stir gently until the cheeses start melding into the warm veggies—it’s okay if it’s a bit gooey! Then let the mixture cool slightly so it won’t scramble your eggs in the next step.

Step 5: Whisk Together Eggs and Milk

In a separate bowl, whisk the eggs and milk together until well combined. This simple custard base turns the pie filling silky smooth and ensures it sets beautifully once baked.

Step 6: Assemble the Pie

Place your prepared pie crust into a 9-inch pie dish and evenly spread the zucchini and cheese mixture into it. Carefully pour the egg and milk custard over the filling, letting it seep into all the nooks and crannies.

Step 7: Bake Until Golden and Set

Pop the pie into your preheated oven for 35 to 40 minutes. You’ll know it’s done when the filling is firm to the touch and the crust edges have turned a gorgeous golden brown. The top will have a lovely, slightly crunchy finish from the melted cheeses.

Step 8: Cool and Serve

Let your pie cool for a few minutes outside the oven; this helps it set further and makes slicing easier. Then cut into generous wedges—and savor every cheesy, flavorful bite!

How to Serve Cheesy Italian Zucchini Pie

Garnishes

Fresh herbs like basil or parsley sprinkled on top immediately brighten the look and add a fresh flavor contrast to the rich pie. A dusting of extra Parmesan right before serving can also amp up that cheesy punch.

Side Dishes

This pie pairs beautifully with a crisp green salad lightly dressed in lemon vinaigrette or a bowl of warm tomato soup to keep things nicely Italian-themed. You could also serve it alongside roasted garlic bread for a more indulgent meal.

Creative Ways to Present

Consider serving individual mini pies in ramekins for a fun dinner party or cut the pie into small squares to create delightful finger foods for brunch or buffet tables. Leftover pie can even be transformed into a savory sandwich filling the next day!

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftover Cheesy Italian Zucchini Pie tightly with plastic wrap or place it in an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days—perfect for quick lunches or light dinners.

Freezing

This pie freezes wonderfully. Wrap it securely in foil and place it in a freezer bag or container. It can be frozen for up to 2 months, offering you a delicious homemade meal ready whenever you need it.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm slices in a 350°F oven for 15 to 20 minutes until heated through and the crust perks back up. You can also reheat in a microwave, though the crust won’t stay as crisp.

FAQs

Can I use frozen zucchini instead of fresh?

Fresh zucchini is best for this pie as it retains better texture and flavor. If you must use frozen, be sure to thaw and squeeze out excess water thoroughly to avoid a soggy crust.

Is this recipe vegetarian-friendly?

Absolutely! This Cheesy Italian Zucchini Pie contains no meat and relies on vegetables, cheese, and herbs for a satisfying vegetarian entrée or side.

Can I substitute the pie crust?

Certainly! You can use a homemade crust, gluten-free options, or even a phyllo pastry for a lighter crunch. Just adjust baking times slightly if needed.

What if I don’t have fresh herbs?

Dried herbs work beautifully in this recipe. Just remember dried herbs are more concentrated, so use about one-third the amount of fresh specified.

How can I make this pie vegan?

For a vegan version, substitute the eggs with a flax or chia egg, use plant-based milk, and replace dairy cheeses with vegan cheese alternatives. Keep in mind the texture and flavor will vary slightly.

Final Thoughts

If you’re craving a dish that combines cozy, comforting qualities with fresh Italian flair, the Cheesy Italian Zucchini Pie is exactly what you need in your cooking repertoire. It’s straightforward to make, endlessly versatile, and packed with flavors that will delight everyone at your table. Give it a whirl—you might just find your new favorite way to celebrate zucchini and cheese all in one beautiful slice.

Print