Fresh sliced zucchini baked in a pie shell with lots of cheese is a perfect side dish for any occasion. Is your garden overflowing with zucchini? Here's a delicious zucchini side dish recipe that's always a hit.
Ingredients
Pie shell - unbaked
Mustard
Onion
Butter
Zucchini - fresh, unpeeled
Eggs
Muenster cheese - shredded
Seasonings - oregano, garlic powder, salt, pepper
Easy Variations
You could transform this pie to a crustless zucchini casserole by placing all the ingredients (except the pie crust of course) into a small casserole dish instead of a pie crust and bake as directed for the pie.
Below is a picture of this zucchini pie served with tomatoes but you can actually add a small sliced tomato with the sliced zucchini and bake it as directed. Use a red or green tomato, it doesn't matter. But a red tomato seems to add a splash of color.
A zucchini and tomato pie is a great way to use up those tomatoes when your tomato plants are loaded with fresh tomatoes. Zucchini and tomatoes just seem to "go together" don't they?
Tips
- Use a mandolin to slice the zucchini to get all the slices the same thickness. I prefer to slice them thin, very thin. I would say about the width of a dill pickle chip. I know it seems thin, but this is just my preference as it seems to get all the flavors (seasonings and butter) absorbed into the zucchini. Feel free to slice them thicker!
- Use a pre-made pie crust to save yourself some time. Also, Muenster cheese is a soft cheese. If it seems too soft to shred, place it in the freezer for a few minutes to harden it a bit. This will make shredding/grating it much easier.
- If the pie crust edges start to brown too quickly before the pie is finished cooking, you can remove the pie from the oven and CAREFULLY place some foil around the edges. Do this carefully as the pie will be HOT!!! Return the pie to the oven to finish baking.
Storage/Shelf Life
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
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Zucchini Pie Recipe
Ingredients
- 1 Pie shell, unbaked
- 1 teaspoon Mustard
- 2 Zucchini, thinly sliced
- 1 cup Onion, 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
Instructions
- 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.
Need a great dessert recipe? You won't be disappointed with these treasures!
Brownie Trifle with Toffee Bits
Here are some Main Dish recipes you may like.
Ultimate Blue Cheese Stuffed Hamburgers
Chicken Broccoli Alfredo Pasta
One Pan Yogurt Marinated Chicken and Potatoes
Quick and Easy Red Beans and Rice with Sausage
Southern Shrimp and Rice Casserole
Family Favorite Stuffed French Bread
Other side dishes to try are:
Please leave me a comment if you make this recipe. I'd love to hear from you.
Ryan Biddulph
Delicious guys! Amazing fare here. Good note on the pie crust. My mom made pies from scratch for Turkey Day and goodness getting the crust right was challenging to here. And she was a kick ass baker.
lifeloveandblog
Thanks, Ryan! I'd love to try some of your mom's recipes; I'm sure they are top notch. And I'm all in for anything that shortens prep time and gets us to the dinner table quicker. Y'all take care.
Anne & Steve