old fashioned zucchini pie recipe

Written ByJenny Smyth Posted on
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The Best old fashioned zucchini pie recipe

I’ve been making this old-fashioned zucchini pie recipe for years, and it’s always a hit with my family. The first time I made it, I was amazed at how well the flavors came together – the sweetness of the zucchini, the tanginess of the cheese, and the flaky crust all combined to create a truly delicious dessert.

My kids love helping me in the kitchen, and this recipe is always a favorite task for them. They love watching the filling cook down and the crust bake to a golden brown.

We often make it for special occasions like holidays or family gatherings, but it’s also a regular part of our weeknight meals. One of the best things about this pie is that it’s incredibly easy to make – just chop up some zucchini, mix it with some cheese and spices, and pour it into a pre-made crust.

It’s a great way to get your daily dose of veggies in a tasty and satisfying way. Plus, it’s perfect for using up those summer zucchinis that are overflowing from your garden.

I’ve even been known to freeze it for later use, so you can enjoy it year-round.

Old-Fashioned Zucchini Pie

4.6 from 634 votes

A savory pie that makes the most of summer zucchini, with a flaky crust and a creamy, cheesy filling. It is a comforting side dish or light main course, perfect for using up a garden bounty.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

4 cups grated zucchini (about 2 medium)
1 teaspoon salt
1/2 cup chopped onion
2 tablespoons olive oil
3 large eggs
1 cup grated sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon dried oregano

👨‍🍳Directions

1Make the crust.
2In a large bowl, whisk together the flour and salt.
3Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle with ice water, one tablespoon at a time, stirring with a fork until the dough just holds together when pressed.
5Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6Prepare the zucchini.
7Place the grated zucchini in a colander and toss with 1 teaspoon of salt.
8Let it sit for 10 minutes to draw out excess moisture.
9Then, using your hands or a clean kitchen towel, squeeze out as much liquid as possible from the zucchini.
10Cook the onion.
11In a medium skillet, heat the olive oil over medium heat until shimmering.
12Add the chopped onion and cook, stirring occasionally, for 5 to 7 minutes until softened and translucent.
13Remove from heat and let cool slightly.
14Preheat the oven to 375°F (190°C).
15On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/8-inch thick.
16Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides.
17Trim the overhanging edges and crimp the edge with a fork or your fingers.
18Make the filling.
19In a large bowl, beat the eggs.
20Stir in the squeezed zucchini, cooked onion, cheddar cheese, Parmesan cheese, parsley, black pepper, and oregano until well combined.
21Pour the filling into the prepared pie crust and spread it evenly.
22Bake the pie.
23Place the pie dish on a baking sheet to catch any drips.
24Bake for 40 to 45 minutes, until the filling is set and the top is golden brown.
25A knife inserted into the center should come out clean.
26Let the pie cool on a wire rack for at least 10 minutes before slicing and serving.

🔧Equipment

9-inch pie dish
Mixing bowls
Cheese grater
Skillet
Rolling pin
Fork

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 125mg🧂Sodium: 680mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 14g

📝Notes

For a lighter version, you can use a store-bought pie crust. The zucchini must be well-drained to prevent a soggy pie. This pie is delicious served warm or at room temperature.

Watch Video Of How Old-Fashioned Zucchini Pie Works

This old fashioned zucchini pie is always a good idea for any occasion because it is easy to make and uses simple ingredients. It works great for family gatherings because you can make it ahead and serve it warm or at room temperature.

The pie stores well in the fridge for a few days and reheats nicely in the oven. I like to serve it with a side salad or some fresh fruit for a complete meal.

It is a recipe that brings everyone to the table and makes use of summer zucchini in a delicious way.

❓ Frequently Asked Questions About Old-Fashioned Zucchini Pie

Q: What type of cheese should I use?

In this recipe, we recommend using cheddar cheese as it melts beautifully and adds an excellent flavor profile.

Q: Can I substitute other types of squash?

While other types of squash may work in place of zucchinis in this recipe.

Q: How do I store leftover slices?

Slice leftovers individually before freezing them.

Q: Can I make this pie ahead?

This pie freezes beautifully; simply thaw overnight before baking again.

Q: What if my filling isn’t thick enough?

Add more cornstarch gradually until desired consistency achieved

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