There are days when I want dinner to feel special, but I don’t want a stack of dirty dishes or a long ingredient list to get there. That’s exactly where this simple zucchini pie comes in. It leans on basic pantry staples, a couple of fresh vegetables, and a bit of cheese to make something that looks impressive coming out of the oven, without a lot of effort going in.
I first started making this when I needed an easy dish that could work as both a light dinner and a side for guests. Zucchini is one of those vegetables that’s usually easy to find, especially in summer, and this recipe uses it in a way that feels a little different from the usual sauté or salad. You slice it thin, fold it into a quick batter, and let the oven do the rest. No crust to chill, no fancy techniques to learn.
What I like most is how flexible it is in real life. You can serve zucchini pie warm with a simple green salad for a balanced weeknight meal, or cut it into small wedges for a brunch or appetizer spread. It holds well at room temperature, so you’re not rushing to get it on the table. If you enjoy cooking with fresh, straightforward ingredients and appreciate recipes that don’t ask for constant attention, this one fits right in. It’s the kind of dish you can rely on when you want something fresh, comforting, and easy to share.
Why You’ll Love Zucchini Pie
This zucchini pie is a great example of doing more with less. It uses two types of flour for a tender, satisfying texture, plenty of zucchini for moisture and vegetables, and just enough cheese for flavor without feeling too heavy. There’s no pastry crust to fuss with, so prep stays simple and stress-free.
It also works beautifully for entertaining. You can bake it in advance, let it cool slightly, and it still slices cleanly and looks inviting. It’s an easy option if you’re feeding mixed eaters, because it fits as a vegetarian main, a side dish alongside grilled proteins, or a brunch centerpiece. Scaling for a crowd is straightforward, and the ingredients are affordable and easy to find.
Gathering Your Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup white whole wheat flour (or use 1/2 cup more all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 4 large eggs
- 1/4 cup unsalted butter
- 1/2 yellow onion, very thinly sliced
- 3 cups very thinly sliced zucchini (about 2 medium; aim for 1/8-inch or thinner)
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup plus 2 tablespoons grated Parmesan cheese (divided)
- Chopped fresh basil, optional for serving
Steps
- Preheat and prepare the pan. Place a rack in the center of your oven and preheat to 350°F (175°C). Lightly coat a 9-inch deep pie dish with nonstick spray so the pie releases easily and the edges brown nicely.
- Mix the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, dried thyme, black pepper, and kosher salt. Make sure there are no visible clumps of baking powder. This helps the pie rise evenly.
- Add the eggs. Crack the 4 eggs into the bowl with the dry ingredients. Whisk until the mixture is smooth and evenly combined. It will be very thick, almost like a stiff batter—that’s exactly what you want so the zucchini has something to hold it together.
- Sauté the onion. In a medium skillet, melt the butter over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until it’s soft and starting to brown in spots, about 10 minutes. If it starts to darken too quickly, lower the heat slightly. Let the onion cool for a few minutes so it doesn’t scramble the eggs.
- Combine onion with the batter. Scrape the slightly cooled onions and any butter from the skillet into the bowl with the egg mixture. Stir until the onions are evenly distributed. The mixture will still be thick and chunky.
- Fold in zucchini and cheese. Add the sliced zucchini, grated cheddar, and 1/4 cup of the Parmesan to the bowl. Use a spatula to gently fold everything together until the zucchini slices are coated and the cheese looks evenly spread out. The mixture should look full of vegetables with just enough batter to bind it.
- Fill the pie dish. Transfer the mixture to your prepared pie dish. Use a spatula or spoon to spread it into an even layer, nudging the zucchini slices down so there aren’t many pieces sticking straight up. Sprinkle the remaining 2 tablespoons of Parmesan over the surface.
- Bake until set. Place the dish on the center rack and bake for 30 to 40 minutes. The pie is done when it’s puffed, golden brown on top, and a butter knife inserted in the center comes out mostly clean with no wet batter. If the center still looks jiggly or the knife shows raw egg, give it a few more minutes.
- Rest and serve. Let the zucchini pie cool in the dish for about 10 minutes. This short rest helps it firm up so you get clean slices. Garnish with chopped fresh basil if you’d like, then slice and serve warm or at room temperature. It’s easy to plate as wedges on a platter for guests.
How thin is thin? Slicing the zucchini so the pie actually sets up
The thickness of your zucchini slices makes a big difference in how this pie turns out. Aim for slices about 1/8-inch thick or slightly thinner. You can use a mandoline, the slicing side of a box grater, or a sharp knife and a steady hand. If the slices are too thick, they release more moisture and take longer to soften, which can keep the center from setting and make the pie feel watery. With thinner slices, the zucchini layers cook quickly, become tender, and blend into the egg and flour mixture so you get a cohesive slice instead of separate chunks. As you prep, stack a few slices and check: if they bend easily without snapping, and you can almost see light through them, you’re in a good range.
Fresh zucchini only, or can I use frozen and other easy swaps
Fresh zucchini is the best choice here because it holds its texture and doesn’t add too much extra liquid. Frozen sliced zucchini tends to be softer and wetter, which can make the pie dense unless you thaw it fully and squeeze out as much moisture as possible. If you do experiment with frozen, reduce the amount slightly and be ready to add a few extra minutes of baking time. For flour, you can stick with all all-purpose if that’s what you have; the pie will still be tender. Sharp cheddar can be swapped for another flavorful, good-melting cheese like Gruyère or a medium cheddar. Parmesan adds a salty, nutty finish, but a similar hard cheese will also work. Just keep the total cheese amount roughly the same so the pie doesn’t become too heavy.
Frequent Asked Questions:
Can I make zucchini pie ahead of time for a party?
Yes, this zucchini pie works well made ahead, which is helpful when you’re hosting. You can bake it up to a day in advance, let it cool completely, and then refrigerate it covered. To serve, reheat it in a 300°F oven until warmed through, about 15–20 minutes. Avoid microwaving for long periods, as that can make the texture rubbery and the top soggy. You can also serve it at room temperature, which is convenient for buffets or brunch spreads.
How do I keep the bottom from getting soggy?
If you’re concerned about a soggy bottom, there are a few simple steps that help. First, make sure your zucchini is sliced thinly so it cooks through quickly and doesn’t sit in the pie releasing excess moisture. Second, don’t underbake—wait until the center is set and the top is well browned. You can also place the pie dish on a preheated baking sheet, which gives extra heat to the base and encourages a firmer texture. Letting the pie rest 10 minutes before slicing also helps it finish setting.
What should I serve with zucchini pie to make it a complete meal?
This zucchini pie is fairly light on its own, so pairing it smartly turns it into a balanced meal. A simple green salad with a vinaigrette works really well and keeps the plate fresh. For added protein, you can serve it alongside grilled chicken or fish, or add a bean salad or lentils on the side for a vegetarian option. When entertaining, I like to cut the pie into smaller wedges and serve it with a platter of roasted vegetables and a grain like quinoa or farro. Keep sides simple so the flavors stay clean and the meal doesn’t feel heavy.
Zucchini Pie
Equipment
- 9-inch deep pie dish
- Large mixing bowl
- Medium skillet
- spatula
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup white whole wheat flour or additional all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 4 large eggs
- 1/4 cup unsalted butter
- 1/2 yellow onion very thinly sliced
- 3 cups thinly-sliced zucchini 1/8-inch or finer; about 2 medium zucchini
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese plus 2 tablespoons more; divided
- chopped fresh basil optional for serving
Instructions
- Position a rack in the oven center and preheat to 350°F. Grease a 9-inch deep pie dish with nonstick spray and set aside.
Mix:
- In a large bowl, combine both flours, baking powder, thyme, black pepper, and salt. Whisk the eggs into the dry mix until a very thick batter forms.
Saute:
- Melt the butter in a medium skillet over medium heat, add the sliced onion, and cook until softened and browned in spots, about 10 minutes. Let the onion cool briefly, then fold it into the batter.
Fold:
- Gently fold the thinly sliced zucchini, grated cheddar, and 1/4 cup of the Parmesan into the egg-flour mixture until the ingredients are evenly distributed.
- Spoon the mixture into the prepared pie dish, smoothing the zucchini slices into an even layer. Sprinkle the remaining 2 tablespoons of Parmesan evenly over the top.
- Bake until the pie is puffed, golden on top, and set in the center—about 30 to 40 minutes. A butter knife inserted into the middle should come out clean when done.
- Remove from the oven and garnish with chopped fresh basil if using. Let the pie rest for 10 minutes before slicing. Serve warm or at room temperature.