Cheese and Zucchini Pie
This Cheese and Zucchini Pie is a savory masterpiece that blends tender zucchini, sharp cheddar, and nutty Parmesan into a creamy, herb-infused filling nestled in a flaky pie crust. Perfect for brunch, dinner, or any occasion that calls for comfort food, this pie features a delightful mix of fresh parsley and dill that elevates its flavor to gourmet territory. A simple yet elegant dish, it uses grated zucchini that's perfectly seasoned and drained to ensure a silky texture, while sautéed onions and garlic add depth. Ready in just 60 minutes and serving up to six, this recipe is a great way to showcase seasonal zucchini and create a meal that's as satisfying as it is wholesome. Serve warm with a crisp side salad for a complete, crowd-pleasing meal. Keywords: cheese and zucchini pie, zucchini recipes, savory pie, vegetarian dinner ideas, zucchini cheddar tart.
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Recipe Information
Ingredients
- 3 medium-sized (about 500g total) Zucchini
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium (finely diced) Yellow onion
- 2 cloves (minced) Garlic
- 4 large Eggs
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 cup Whole milk
- 1.5 cups (shredded) Cheddar cheese
- 0.5 cup (grated) Parmesan cheese
- 3 tablespoons (chopped) Fresh parsley
- 2 tablespoons (chopped) Fresh dill
- 0.5 teaspoon Black pepper
- 1 9-inch crust Premade pie crust
Instructions
Preheat the oven to 375°F (190°C).
Wash the zucchinis and grate them using the large holes of a box grater.
Place the grated zucchini in a colander over a bowl, sprinkle with 1 teaspoon of salt, and let it sit for 10 minutes to draw out excess moisture.
While the zucchini is draining, heat olive oil in a medium skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until soft and translucent. Add the minced garlic and sauté for another minute. Set aside to cool.
Using your hands or a clean kitchen towel, squeeze out the liquid from the grated zucchini and transfer it to a large mixing bowl.
In a separate small bowl, whisk together eggs, flour, baking powder, and milk until smooth. Pour this mixture into the large bowl with the zucchini.
Add the cheddar cheese, Parmesan cheese, cooked onion and garlic, parsley, dill, and black pepper to the zucchini mixture. Stir everything together until evenly combined.
Place the premade pie crust into a 9-inch pie dish and carefully pour the filling into the crust, spreading it out evenly.
Bake the pie in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is set.
Allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.2 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 364 mg | 28% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
