Is your garden overflowing with zucchini? Have you been to the farmer’s market and bought a lot of beautiful, fresh zucchini and now you’re wondering what to do with it? This zucchini pie recipe is a perfect way to prepare zucchini.
Easy Zucchini Pie or Casserole
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. I like to serve it with fresh sliced tomatoes and some buttery crackers. 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.
I 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!
Tips: 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.
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.
- 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.
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Please leave me a comment if you make this recipe. I’d love to hear from you.