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zucchini pie with forkfull

Zucchini Pie Recipe

Fresh sliced zucchini baked in a pie shell with lots of cheese is a perfect summer side dish. In fact, this easy to make zucchini pie can be a main meal, too.  
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8


  • 1 Pie shell, unbaked
  • 1 tsp Mustard
  • 2 Zucchini, thinly sliced
  • 1 cup Onion, chopped
  • 2 tbsp Butter
  • 1 tsp Oregano
  • 1 tsp Garlic powder
  • 1/4 tsp Black Pepper
  • 2 Eggs
  • 8 oz Muenster cheese, shredded
  • Salt to taste


  • Preheat oven to 350.  Spread the mustard on the bottom and sides of pie crust.
  • Saute the onion in butter until soft.  Add zucchini slices and saute until softened.  Drain the onion/zucchini mixture and add to pie crust.  NOTE:  Draining the onion/zucchini mixture is very important as this keeps the bottom of the pie crust from getting too soft.
  • In a bowl, slightly beat the eggs then add the cheese and seasonings.  Pour over the onion and zucchini.  Bake for 20-30 minutes or until the top is bubbly and lightly browned.