old fashioned zucchini pie recipe

Written BySheba G Updated On
old fashioned zucchini pie recipe
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The Best old fashioned zucchini pie recipe

I’m so excited to share with you my family’s old-fashioned zucchini pie recipe. This classic dessert has been a staple in our household for generations, and I’m thrilled to pass it down to you.

The moment I take a slice of this pie, I’m transported back to my childhood summers spent at my grandparents’ farm. The combination of the tender zucchini, sweet spices, and flaky crust is simply irresistible.

As a busy mom, I love that this recipe is easy to make and always a crowd-pleaser. My kids can’t get enough of it, and I’ve even converted some picky eaters into zucchini pie lovers!

Whenever we have family gatherings or potlucks, this pie is always the first to disappear. Plus, it’s an amazing way to get in some extra veggies (don’t worry, the sweetness of the pie will fool everyone into thinking they’re getting a treat!)

My grandmother used to tell me that zucchini was a ‘poor man’s pumpkin,’ but trust me, it’s so much more than that – it’s a taste of tradition and comfort that never goes out of style. So grab your apron and let’s get baking!

As I always say, there’s nothing like a warm slice of homemade pie to bring people together. Whether you’re hosting a dinner party or just need a sweet treat for your family, this old-fashioned zucchini pie recipe is sure to become a new favorite.

Old Fashioned Zucchini Pie

Old Fashioned Zucchini Pie

4.9 from 1761 votes

This classic zucchini pie recipe is a comforting dish featuring a savory filling of zucchini, cheese, and herbs, all nestled in a flaky pie crust. It’s perfect for a family dinner or a potluck gathering.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Filling

2 medium zucchinis, thinly sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
2 large eggs, beaten
2 tbsp all-purpose flour

👨‍🍳Directions

1Preheat the oven to 425°F 220 °C.
2In a mixing bowl, combine flour and salt.
3Add the cold, cubed butter and mix using your fingers until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes.
6On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
7Press the dough into the pie dish, ensuring it covers the bottom and sides evenly.
8Trim any excess dough from the edges.
Set aside.
9In a sauté pan heat 1 tsp olive oil over medium heat.
10Add the chopped onion and sauté until translucent, about 3-4 minutes.
11Add the minced garlic and cook for an additional 1 minute, until fragrant.
12Remove from heat and set aside.
13In a large mixing bowl, combine the sliced zucchini, cooked onion and garlic mixture, cheddar cheese, Parmesan cheese, parsley, salt, black pepper, oregano, and basil.
14Mix well to combine.
15In a separate bowl, beat the eggs and add the 2 tbsp flour.
16Pour the egg mixture over the zucchini mixture and stir until well combined.
17Transfer the zucchini filling into the prepared pie crust, spreading it evenly.
18Fold the edges of the dough over the filling, creating a rustic look.
19Brush the top of the dough with a bit of milk or egg wash for a golden crust.
20Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
21Allow the pie to cool for 10-15 minutes before serving to let it set.
22This will ensure a neat slice and prevent the filling from spilling out.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Sauté pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Adding a bit of cream cheese to the filling can make the pie even creamier.

Watch Video Of How Old Fashioned Zucchini Pie Works

This old-fashioned zucchini pie recipe is truly a timeless classic that never fails to impress family and friends alike. It’s an amazing way to incorporate more veggies into your diet while still enjoying a delicious dessert.

Plus, its ease of preparation makes it perfect for busy days when you need something quick yet satisfying. When storing leftovers in an airtight container in the fridge for up to 5 days or freezing for up to 3 months will ensure they stay fresh until ready to devour again.

❓ Frequently Asked Questions About Old Fashioned Zucchini Pie

Q: What is old-fashioned zucchini pie?

A: Old-fashioned zucchini pie is a classic dessert made with grated zucchini, sugar, eggs, flour, and spices baked in a flaky crust. It’s a traditional recipe that has been passed down through generations and remains a staple in many households today.

Q: Can I use fresh or frozen zucchini for this recipe?

A: Yes, you can use either fresh or frozen zucchini for this recipe. If using fresh zucchini, make sure to grate it finely so it blends in with the other ingredients. If using frozen zucchini, thaw it first before grating.

Q: How do I prevent the crust from becoming too soggy?

A: To prevent the crust from becoming too soggy, make sure to not overfill the crust with the zucchini mixture and also bake the pie at the right temperature (usually around 375°F). You can also brush the crust with an egg wash (beaten egg mixed with water) before baking for an extra golden finish.

Q: Can I substitute other types of squash or vegetables for zucchini?

A: While you can experiment with other types of squash or vegetables in place of zucchini, keep in mind that each will change the flavor and texture of the final product. For example, using butternut squash will give you a sweeter and creamier pie.

Q: How long does this pie keep in the fridge or freezer?

A: This pie can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. When reheating, thaw overnight in the fridge before baking again at 375°F until warm and golden brown.

Q: Can I make individual servings of this pie instead of one large one?

A: Yes! Simply divide the filling mixture among individual ramekins or muffin tins and top with your favorite pastry dough or crumble topping.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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