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1 pre-made pie crust or 1 homemade savory crust (unbaked)
Preparation
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Preheat the Oven:
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Preheat your oven to 375°F (190°C).
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Sauté the Vegetables:
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Heat olive oil in a skillet over medium heat.
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Add onion and cook until softened (about 3–4 minutes), then add garlic and sliced zucchini.
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Cook for another 5–7 minutes until zucchini is tender and moisture has mostly evaporated. Season with salt, pepper, and herbs. Set aside to cool slightly.
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Prepare the Batter:
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In a large bowl, whisk together the eggs, milk, flour, baking powder, and cheeses until smooth.
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Combine and Fill:
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Fold the sautéed zucchini mixture into the egg batter.
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Pour the mixture into a greased pie dish or into an unbaked crust, smoothing out the top.
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Bake:
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Bake for 35–45 minutes, or until the top is golden and the center is set.
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Let cool for at least 10 minutes before slicing.
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Serving and Storage Tips
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Serving: Serve warm, at room temperature, or chilled. Perfect with a fresh salad or a bowl of soup.
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Storage: Store in an airtight container in the fridge for up to 4 days.
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Reheating: Reheat slices in the oven at 325°F (165°C) for 10 minutes, or microwave for 1–2 minutes.
Variants
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Crustless Zucchini Pie: Skip the crust for a lower-carb, gluten-free version.
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Add Protein: Add chopped cooked bacon, ham, or shredded chicken for a heartier dish.
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Cheese Swaps: Try feta, Swiss, or goat cheese for different flavor profiles.
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Vegetable Mix: Add bell peppers, mushrooms, or spinach for extra color and nutrition.
FAQ
Q: Do I need to peel the zucchini?
A: No, the skin is tender and adds color and nutrients. Just wash well before slicing.
Q: My pie is watery—what went wrong?
A: Make sure to cook off excess moisture from the zucchini before adding it to the batter. Salting and draining sliced zucchini ahead of time can also help.
Q: Can I freeze zucchini pie?
A: Yes. Bake fully, let cool, then wrap tightly and freeze for up to 2 months. Reheat in the oven straight from frozen.
Q: Can I make this pie dairy-free?
A: Use plant-based milk and cheese alternatives, and make sure your crust is dairy-free if using one.
Conclusion
This Golden Garden Zucchini Pie brings together comfort, simplicity, and the goodness of garden-fresh vegetables in one easy-to-make dish. Whether you enjoy it hot out of the oven or chilled for lunch the next day, it’s a flexible and delicious way to celebrate the humble zucchini. A recipe worth making again and again—especially when your garden is overflowing!
