Savory Zucchini Pie
Dive into the rich and satisfying flavors of our **Savory Zucchini Pie**, a delightful twist on a classic savory tart that's perfect for any occasion. Made with tender slices of zucchini layered over a buttery homemade crust, this dish is elevated with a creamy egg filling infused with tangy feta cheese, nutty parmesan, and the aromatic freshness of basil. A touch of sautéed onion and garlic adds depth, while the flaky crust provides the perfect complement to the velvety, golden filling. Ready in just a little over an hour, this zucchini pie makes a fantastic brunch centerpiece, light dinner, or impressive side dish. Serve it warm or at room temperature for a crowd-pleasing dish that celebrates the delicate flavors of zucchini at their finest. Keywords: zucchini pie, savory tart, feta and parmesan, homemade pie crust, easy zucchini recipe.
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Recipe Information
Ingredients
- 2 medium zucchini
- 0.5 teaspoon salt
- 1 cup all-purpose flour
- 4 tablespoons butter
- 2 tablespoons cold water
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 3 large eggs
- 0.5 cup heavy cream
- 0.75 cup feta cheese
- 0.25 cup parmesan cheese
- 2 tablespoons fresh basil
- 0.25 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C).
Thinly slice the zucchini and place in a colander. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture.
In a medium bowl, combine flour and a pinch of salt. Cut in butter until the mixture resembles coarse crumbs. Add cold water gradually, mixing until dough comes together. Form into a disk, wrap in plastic, and chill while preparing the filling.
Heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute. Remove from heat.
Pat the zucchini slices dry with paper towels.
In a large bowl, beat eggs and stir in heavy cream. Add crumbled feta, grated parmesan, sautéed onions, garlic, chopped basil, and black pepper. Mix well.
Roll out the dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trimming excess edges. Prick bottom with a fork.
Layer the zucchini slices in the crust, then pour the egg mixture over the top, spreading it evenly.
Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
Allow the pie to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 6906 mg | 300% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 35.5 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1005 mg | 77% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1572 mg | 33% | |
*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.
