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+ servings
whole baked squash pie on round wooden pie plate

Cheesy Savory Zucchini Pie

This savory squash pie is a perfect side dish for any meal. Loaded with fresh zucchini and cheese, it's similar to a quiche and can easily be a main entree!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 261kcal
Author Anne Clark


  • 1 Pie shell, unbaked
  • 1 teaspoon Mustard
  • 2 Medium zucchini, thinly sliced into rounds (should resemble pickle chips)
  • 1 cup Onion, minced Minced is very small pieces, much smaller than diced or chopped!
  • 2 Tablespoon Butter
  • 1 teaspoon Oregano
  • 1 teaspoon Garlic powder
  • ¼ teaspoon Black pepper
  • 2 Eggs
  • 8 oz Muenster cheese, shredded
  • Salt to taste


  • Preheat oven to 350F.  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.


(or bake in a casserole dish for a crustless zucchini pie)


Serving: 1serving | Calories: 261kcal | Carbohydrates: 15g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 315mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 537IU | Vitamin C: 10mg | Calcium: 232mg | Iron: 1mg