Go Back

Zucchini Pie

A cheesy and savory pie filled with grated zucchini and flavorful cheeses, perfect for a nutritious weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Filling
  • 3 medium Zucchinis Grated
  • 1 cup Ricotta cheese
  • 1.5 cups Shredded mozzarella cheese
  • 2 large Eggs
  • 0.5 cup Grated Parmesan cheese
  • 2 tablespoons Fresh parsley Chopped
  • 1 teaspoon Dried oregano
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper
For the Crust
  • 1 9-inch Pie crust Pre-made

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. Grate the zucchinis and drain them by twisting them in a kitchen towel to remove excess liquid.
  3. In a large mixing bowl, combine the drained zucchini with ricotta cheese, shredded mozzarella, and eggs. Mix until evenly combined.
  4. Add the Parmesan, parsley, oregano, salt, and black pepper. Mix until creamy.
  5. Unroll the pre-made pie crust into a 9-inch pie dish and press it into the corners.
  6. Pour the zucchini filling into the prepared crust, smoothing the top.
Baking
  1. Bake the pie for 35 to 40 minutes, checking at 30 minutes for a golden top and firm filling.
  2. Cover edges with foil if they brown too quickly.
  3. After baking, remove from oven and let it rest for 10 minutes before slicing.

Notes

To avoid watery filling, make sure to drain the zucchini thoroughly. Fresh herbs enhance flavor. Pre-baking the crust can help achieve a crispier bottom.