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Cheesy Italian Zucchini Pie Recipe

Cheesy Italian Zucchini Pie Recipe
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★★★★★

5 from 18 reviews

This Cheesy Italian Zucchini Pie is a flavorful and comforting dish featuring tender sautéed zucchini and onions mixed with aromatic Italian herbs, rich cheeses, and a creamy egg custard baked in a flaky pie crust. Perfect for a light lunch, dinner, or a delightful brunch option.

Ingredients

Scale

Vegetables & Herbs

  • 3 cups sliced zucchini
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

Seasonings & Oils

  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cheeses

  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Other Ingredients

  • 3 large eggs
  • 1/2 cup milk
  • 1 prepared pie crust, 9-inch

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pie evenly.
  2. Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and chopped onion, sautéing for about 5 minutes until tender but not mushy.
  3. Add Herbs and Seasonings: Stir in the minced garlic, fresh or dried basil, oregano, thyme, salt, and black pepper. Continue cooking for another 2 minutes until the garlic becomes fragrant.
  4. Add Cheese and Cool: Remove the skillet from heat. Stir in the Parmesan and mozzarella cheeses. Allow the mixture to cool slightly to avoid cooking the eggs prematurely in the next step.
  5. Mix Eggs and Milk: In a medium bowl, whisk together the eggs and milk until fully combined to create a creamy custard for the filling.
  6. Assemble Pie: Place the prepared pie crust into a 9-inch pie dish. Evenly spread the zucchini and cheese mixture over the crust.
  7. Add Egg Mixture: Pour the egg and milk mixture gently over the zucchini filling, ensuring it settles evenly in the pie dish.
  8. Bake: Bake in the preheated oven for 35-40 minutes or until the pie is set in the center and the top is golden brown.
  9. Cool and Serve: Let the pie cool for a few minutes before slicing to allow it to firm up, then serve warm.

Notes

  • Use fresh herbs for a more vibrant flavor or dried herbs if fresh ones are not available.
  • Make sure not to overcook the sautéed vegetables; they should be tender but retain some firmness.
  • Allow the vegetable mixture to cool before adding the egg mixture to prevent scrambling.
  • Serve this pie with a fresh green salad for a complete meal.
  • This recipe can be made vegetarian if using a pie crust free from animal shortening or lard.

Nutrition

Keywords: zucchini pie, Italian pie, cheesy zucchini, vegetable pie, baked pie, vegetarian pie

Find it online: https://lucabites.com/cheesy-italian-zucchini-pie-recipe/