Zucchini Pie
I’m having fun cooking and drinking through the bounties of other people’s gardens this summer! I have a garden but it’s small — raised beds my son built for me, which are amazing, and filled with tomatoes, herbs, and lettuces. In my yard, I have two more galvanized containers with peppers, cucumbers, and peas, but that’s it for me! So, I most graciously accept veggies from anyone who offers.
My wonderful neighbor gave me beautiful zucchinis, and of course, my girlfriend Michelle — who has the most amazing garden — has been supplying my appetizers and cocktails all summer long!
If you have the space, zucchinis produce tons of fruit and are incredibly versatile. That’s how I came up with Zucchini Pie — a recipe that’s as flexible as it is delicious. You can serve it as an appetizer, a light dinner with a salad, or even breakfast. Honestly, I could eat it all day long, all season!
Set up your kitchen station! Here’s how to make this garden-fresh zucchini pie…
The Beauty of Garden-to-Table Cooking
There’s something special about cooking with ingredients that are grown right in your backyard — or your neighbor’s! The flavor is brighter, the texture is better, and you feel just a little more connected to what you’re eating.
Zucchini Pie is the perfect example of how seasonal produce can be transformed into something comforting and crave-worthy.
What Goes Into Zucchini Pie
I start with a buttered pie plate and a skillet of sizzling veggies. My version includes onion, mushrooms, zucchini, and fresh corn — plus eggs from the local farmer. But here’s the best part: you can swap in whatever you have on hand.
Cheese lovers, rejoice — I mix mozzarella and Swiss into the filling, then stir in a generous spoonful of Dijon mustard for that bright pop of flavor.
The Seasoning Magic
When frying the veggies, I season with salt, pepper, oregano, basil, garlic powder, and — if you like a little heat — red pepper flakes.
If spice isn’t your thing, simply leave them out. Before baking, I sprinkle the pie with Parmesan or Romano for a golden, savory finish.
Baking & Serving
Bake at 375°F for about 40 minutes until the pie is set and beautifully golden.
You can enjoy it straight from the oven, at room temperature, or even cold from the fridge (trust me, it’s just as good chilled).
Final Slice
Whether you’re lucky enough to have friends and neighbors bringing you baskets of fresh zucchini or you pick yours up at the farmers market, this Zucchini Pie is a must-make for summer.
It’s light yet satisfying, full of flavor, and perfect for brunch, lunch, or snacking all week long.
Make it now while summer produce is at its peak — because sweater weather will be here before we know it!
Zucchini Pie
Equipment
- 1 Pie Plate
Ingredients
- 5 TB Butter Divided
- 1/2 Cup Diced Onion
- 2 Ears Sweet Corn Cut off the cobs
- 4 Cups Sliced Zucchini
- 8 Oz Sliced Mushrooms
- 1 TB Dried Basil
- 1 TB Dried Oregano
- 1 Tsp Garlic Powder
- 1 Tsp Red Pepper Flakes
- 8 Oz Shredded Mozzarella
- 6 Oz Shredded Swiss Cheese
- 4 Eggs
- 1 Heaping TB Dijon Mustard
- 1 TB Parm Sprinkled on top before baking
Instructions
- Using 1 TB of the Butter generously grease your pie plate
- Melt remaking 4 TB Butter in large skillet and add Onions and cook for 2-3 minutes
- Add Diced Mushrooms and Cook for 3 minutes
- Add Zucchini and Corn Kernals, Spices and Salt and Pepper and cook for 8 Minutes then cool completely
- In a large Mixing Bowl add both Shredded Cheeses, Eggs and Mustard and Stir
- Add cooled veggies to the Cheese Mixture and pour into prepared Pie Plate and top with Parm Cheese. Cook in a preheated oven at 375 degrees for 35-40 minutes
My absolute favorite from growing up. If you see this: please try this recipe. You will not be disappointed!