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    Home » Side Dishes » Cheesy Savory Zucchini Pie

    Cheesy Savory Zucchini Pie

    Published: May 12, 2022 · Modified: Jun 30, 2022 by Anne Clark · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    pinterest pin

    This savory squash pie is easy to make and a charming side dish for any meal. Loaded with fresh zucchini and creamy Muenster cheese, it's a comforting side dish.

    When summer hits and you've got a plentiful supply of fresh zucchini, give this delectable pie a try!

    whole baked squash pie on round wooden pie plate
    Jump to:
    • Why You'll Love This
    • Why This Recipe Works
    • What Goes Into This
    • How to Make It
    • Frequently Asked Questions
    • Expert Tips
    • More Recipes to Try
    • Recipe
    • Comments

    Why You'll Love This

    This savory squash pie is similar to a casserole but baked in an easy, store-bought pie shell. It makes a unique zucchini side dish, or enjoy it as a main dish.

    The zucchini and cheese combination goes together perfectly! With just the right amount of herbs and seasonings, you'll want to make it over and over again.

    Why This Recipe Works

    This savory squash pie recipe couldn't be easier - just sautee your veggies, pour everything into a pie crust, and bake!

    When it comes to savory pie recipes, this one is easy and delicious. The thinly-sliced zucchini and Italian herbs make this a perfect side dish, or serve it with a salad for a light, healthy summer meal.

    Why Muenster cheese, you may be wondering? It's super creamy and melts perfectly! It's the perfect choice of cheeses when making cheesy-melty recipes. It has a mellow flavor which allows the seasonings' flavor to come alive!

    Another great cheesy side dish is my English Pea Salad. It's a great, no-cook summer side dish!

    What Goes Into This

    ingredients measured out in individual containers
    • Pie shell - unbaked, deep dish
    • Mustard - to brush the inside of the pie before filling to prevent a soggy crust and to add savory flavor
    • Onion - sweet yellow or red
    • Butter - for sauteing the onion and zucchini
    • Zucchini - fresh, unpeeled
    • Eggs - to bind everything together
    • Muenster cheese - shredded (make sure the cheese is very cold so that it will shred easier)
    • Seasonings - oregano, garlic powder, salt, pepper

    How to Make It

    photo collage of recipe steps

    Preheat the oven to 350F.  Spread the mustard all over the inside of the pie crust.

    Saute the onion in butter until soft.  Add zucchini slices and saute until softened. 

    Drain the onion/zucchini mixture. This step is very important! Draining the onions/zucchini will keep your pie from being too watery and prevent the bottom of the pie crust from getting soggy. After draining, pour the onion/zucchini mixture into the pie crust.

    In a bowl, slightly beat the eggs, then mix in the cheese and seasonings.  Pour over the onion and zucchini. 

    Bake for 20-30 minutes or until the top is bubbly and lightly browned.

    Frequently Asked Questions

    Can you make zucchini pie without crust?

    You can transform this pie to a crustless Italian zucchini bake by placing all the ingredients (except the pie crust of course) into a small casserole dish and baking as directed for the pie. 

    How do you keep pie crust edges from burning?

    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.

    How do you store leftovers?

    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.

    Expert Tips

    • Use a mandolin to slice the zucchini to get all the slices the same thickness.  I prefer to slice them thin, very thin - about the width of a dill pickle chip. It might seem thin, but this is just my preference to get all the flavors (seasonings and butter) absorbed into the zucchini.  Feel free to slice them thicker!
    • 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 the shredding/grating much easier.
    • Adding tomatoes is a great way to level up this recipe and turn it into Italian zucchini tomato pie! Zucchini and tomatoes just seem to "go together" don't they?
    • If you're looking for a crustless zucchini pie, simply bake this in a casserole dish for the perfect keto zucchini recipe. Spray the casserole dish with non-stick spray first.
    whole baked squash pie on round wooden pie plate with slice removed

    More Recipes to Try

    • Cooked Cajun spaghetti on white plate with two slices of buttered French bread on the side.
      Cajun Sausage Spaghetti
    • Baked cookies piled high in a large, black bowl.
      Homestyle Blueberry Oatmeal Cookies
    • Baked and sliced meatloaf on a white serving platter.
      Bacon Cheeseburger Meatloaf
    • Overhead view of a bowl of etoufee with white rice. Sliced green onions for garnish. With sliced, toasted French bread in the background.
      Cajun Crawfish Etouffee

    If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.

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    Recipe

    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!
    5 from 2 votes
    Print Pin For Later Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8
    Calories: 261kcal
    Author: Anne Clark | My Kitchen Serenity

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    (or bake in a casserole dish for a crustless zucchini pie)
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    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

    This recipe was originally published in 2018 and was updated in 2022.

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

    « Keto Brussels Sprouts with Bacon
    Crock Pot Mexican Casserole »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

    Reader Interactions

    Comments

    1. Ryan Biddulph

      June 11, 2018 at 5:51 pm

      5 stars
      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.

      Reply
      • lifeloveandblog

        June 15, 2018 at 9:26 am

        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

        Reply
    5 from 2 votes (1 rating without comment)

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

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