There’s something magical about the combination of garden-fresh zucchini and sweet onions baked into a flaky, buttery crust. As I pull this savory pie from my oven, the aroma of herbs and melted cheese fills my kitchen, reminding me why this dish has become my go-to recipe for summer entertaining. Today, I’m sharing my favorite zucchini onion pie recipe that I’ve perfected over countless summer gatherings.
Why You’ll Love This Recipe
I discovered this recipe five years ago when my garden blessed me with an overwhelming abundance of zucchini. Since then, it’s become my most requested dish at potlucks and family dinners. What makes this pie special is its versatility – it works perfectly as a light main course, a side dish, or even a brunch centerpiece.
Key Ingredients
- 4 cups thinly sliced zucchini (about 3 medium)
- 1 large sweet onion, thinly sliced
- 2 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- 2 large eggs
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 prepared pie crust (homemade or store-bought)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 15g |
| Carbohydrates | 18g |
| Fiber | 2g |
| Fat | 22g |
| Saturated Fat | 11g |
| Cholesterol | 85mg |
| Sodium | 450mg |
| Potassium | 285mg |
| Vitamin A | 15% DV |
| Vitamin C | 20% DV |
| Calcium | 35% DV |
| Iron | 8% DV |
Step-by-Step Instructions
- Prepare the Vegetables
- Slice zucchini into thin, uniform rounds (about 1/8 inch thick)
- Cut onion into thin half-moons
- Mince garlic finely
- Pre-cook the Vegetables
- Heat olive oil in a large skillet over medium heat
- Add onions and cook until translucent (5-7 minutes)
- Add zucchini and garlic
- Season with salt and pepper
- Cook until zucchini is just tender (8-10 minutes)
- Drain excess liquid thoroughly
- Prepare the Filling
- In a large bowl, beat eggs
- Mix in both kinds of cheese
- Add Italian seasoning and fresh basil
- Fold in the cooled vegetable mixture
- Assemble and Bake
- Preheat oven to 375°F (190°C)
- Place pie crust in a 9-inch pie dish
- Pour in the filling mixture
- Smooth top with spatula
- Bake for 35-40 minutes until golden brown
Pro Tips from My Kitchen
After making this pie countless times, I’ve discovered some secrets to make it absolutely perfect:
- Salt and Drain
- Salt your sliced zucchini and let it sit for 15 minutes
- Pat dry with paper towels
- This prevents a watery pie
- Cheese Selection
- Use freshly grated cheese
- Pre-shredded cheese contains anti-caking agents that affect melting
- Mix up the cheese varieties for deeper flavor
- Temperature Matters
- Bring eggs to room temperature
- Let pie rest for 15 minutes before cutting
- Serves best warm, not hot
Serving Suggestions
I love serving this pie with:
- Fresh garden salad with cherry tomatoes
- Crusty sourdough bread
- Chilled sparkling water with lemon
- Iced mint tea
Storage Tips
- Refrigerator: Keeps for up to 4 days in an airtight container
- Freezer: Can be frozen for up to 2 months
- Reheating: Best in a 350°F oven for 10-15 minutes
Variations I’ve Tried
- Mediterranean Style
- Add kalamata olives
- Use feta cheese instead of cheddar
- Include sun-dried tomatoes
- Herb Garden Version
- Mix in fresh thyme
- Add rosemary
- Include fresh oregano
- Spicy Kick
- Add diced jalapeños
- Include red pepper flakes
- Use pepper jack cheese
Common Questions & Answers
Q: Can I make this ahead of time?
A: Yes! You can prepare the filling up to 24 hours in advance. Store it in the refrigerator and assemble just before baking.
Q: Why is my pie watery?
A: This usually happens when the zucchini isn’t properly drained. Make sure to salt and drain the zucchini, and cook until excess moisture evaporates.
Q: Can I make this crustless?
A: Absolutely! Grease your pie dish well and bake as directed. It becomes more of a frittata-style dish.
Q: Is this recipe freezer-friendly?
A: Yes, but freeze before baking for best results. Wrap well and freeze for up to 2 months. Thaw overnight before baking.
Q: Can I use yellow squash instead of zucchini?
A: Definitely! Yellow squash works perfectly as a 1:1 substitute for zucchini.
Budget-Friendly Tips
Making this pie doesn’t have to break the bank. Here’s how I save money:
- Grow your own zucchini and herbs
- Buy cheese in bulk when on sale
- Use frozen pie crust when it’s more economical
- Make during peak zucchini season when prices are lowest
Final Thoughts
This zucchini onion pie has become more than just a recipe in my kitchen – it’s a celebration of summer’s bounty. Whether you’re dealing with an overabundant garden or simply looking for a delicious way to incorporate more vegetables into your meals, this pie delivers both comfort and elegance. The combination of tender zucchini, sweet onions, and melted cheese creates a dish that’s simultaneously rustic and sophisticated.
I encourage you to make this recipe your own. Experiment with different cheese combinations, add your favorite herbs, or try new vegetables. The basic technique will serve you well no matter how you customize it. Happy baking!
Recipe developed and tested in my home kitchen. All cooking times are approximate and may need adjustment based on your specific oven and ingredients.
