zucchini pie recipe
The Best zucchini pie recipe
The health benefits make it even more appealing. Zucchini is packed with vitamins A and C, and it’s low in calories compared to traditional pie fillings. It’s a great way to use up summer produce without sacrificing flavor. Plus, it’s versatile—you can make it a dessert for dessert or even a savory dish if you tweak the seasoning. My family’s favorite part is how it feels like a treat without the guilt, and honestly, that’s a win every time.
Classic Zucchini Pie with Crispy Topping
A comforting baked dish featuring tender zucchini encased in a savory tomato sauce and topped with a flaky, buttery crust. Perfect for a light yet satisfying meal.
🥘Ingredients
- 4 medium zucchinis, sliced into half-moons
- 1 cup tomato sauce
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 cup heavy cream
- Salt and black pepper to taste
- 2 cups all-purpose flour
- ½ cup cold butter, cubed
- 1 egg
- 1 tsp salt
- 1 tbsp ice water
👨🍳Directions
-
1
Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. -
2
In a large bowl, combine zucchini slices, tomato sauce, onion, garlic, oregano, red pepper flakes, salt, and pepper. Stir well. -
3
In a separate bowl, mix flour and salt. Cut cold butter into the flour until the mixture resembles coarse crumbs. Stir in the egg and ice water until a dough forms. Chill for 15 minutes. -
4
Roll the dough out to about ⅛-inch thickness and fit it into the prepared baking dish, pressing gently to cover the bottom and sides. Trim excess dough if needed. -
5
Pour the zucchini mixture evenly over the dough. Top with the remaining dough, pressing it down to seal. Cut decorative slits in the top crust. -
6
Add ½ cup heavy cream to the dish, then bake for 30 minutes. Remove from oven, drizzle with remaining cream, and return to the oven for 5–10 minutes until golden.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe baking dish
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, sprinkle a pinch of sugar on the dough before baking.
- Let the pie cool for 10 minutes before slicing to prevent a soggy crust.
Watch Video Of How Classic Zucchini Pie with Crispy Topping Works
❓ Frequently Asked Questions About Zucchini Pie with Crispy Topping
How do I substitute ricotta cheese for the traditional filling?
You can replace ricotta with a mix of 1 cup sour cream or Greek yogurt and ½ cup shredded mozzarella for a similar creaminess. Stir in 1 tablespoon lemon juice or a pinch of salt to balance the tanginess. If using ricotta alone, ensure it’s full-fat for the best texture.
What if I don’t have a pie crust?
Skip the crust entirely and bake the zucchini filling in a 9-inch oven-safe skillet lined with parchment paper. Press the mixture down gently, then bake at 350°F (175°C) for 25–30 minutes until set. For a crispier top, sprinkle ¼ cup crushed graham crackers or almond flour before baking.
Can I make this ahead of time?
Yes! Assemble the pie, cover loosely with foil, and refrigerate for up to 4 hours before baking. For best texture, bake within 12 hours of serving. Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months.
How do I adjust the sweetness if I prefer less sugar?
Reduce the sugar to ¾ cup and balance with 1 extra tablespoon of vanilla extract or a pinch of cinnamon. For a deeper flavor, add ½ teaspoon of maple syrup or honey. Taste as you mix—sweetness is subjective!
What’s the best way to serve this pie?
Pair with a simple vanilla ice cream or whipped cream for a classic combo. For a lighter option, top with crumbled pecan pie crust or a dollop of whipped coconut cream. Serve warm or at room temperature—it’s best enjoyed fresh!
