This Zucchini Pie Is Destined to Be a New Summer Favorite

Zucchini Pie

Overhead view of whole zucchini pie in dish

My oh my, would you look at that Zucchini Pie! Layers of tender zucchini are baked with a creamy filling and plenty of cheese to create a summery meatless main that’s puffy, golden brown, and totally irresistible.

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Your New Go-To Use-the-Zucchini Recipe. Because one can only eat so much Zucchini Bread. This zucchini pie is something a little different—kind of like a mashup of Crustless Quiche and a soufflé—and its puffy-fluffy texture and cheesy flavor make it positively swoon-worthy.
Super Easy. The lack of a crust makes this zucchini pie oh-so-simple to make! Just mix together the batter, add the zucchini, sautéed onions, and cheese, and bake to puffy perfection.
The Vegetarian Main Meat Eaters Will Love. Make this zucchini bake for a party and your vegetarian friends will devour it as their main dish and everyone else will enjoy a slice as a side. Zucchini pie is a uniter, not a divider!
Simple Ingredients. This recipe relies on pantry staples and everyday ingredients like cheese and zucchini. There’s nothing fussy or complicated here, which makes it the ideal dinner for lazy summer days. (This Sauteed Zucchini Recipe is another effortless way to put zucchini to use.)

Slice of zucchini pie on plate, with side view to show height and texture

How to Make Zucchini Pie

The Ingredients

Flour. I like to use a combination of all-purpose flour and white whole wheat flour, but you can use all all-purpose flour if you don’t have white whole wheat on hand.
Dried Thyme. If you happen to have fresh thyme in the garden, you can use that instead! Use triple the amount and mince it well.
Eggs. These combine with the flour to create the batter that holds our zucchini pie together.
Yellow Onion. Slice this as thinly as you can. A sweet onion like Walla Walla or Vidalia would be fabulous too.
Zucchini. Or yellow squash! Or another summer squash variety! They’re pretty much interchangeable.
Sharp Cheddar Cheese. Sharp cheddar has a sassy flavor that adds some oomph to the filling.
Grated Parmesan Cheese. Nutty Parmesan is always an excellent pairing with zucchini.
Fresh Basil. For garnish, if you’d like.

The Directions

Make the Batter. Whisk together the dry ingredients, then beat in the egg.

Sauté the Onion. Cook the onion in the butter until it’s softened and just beginning to brown. Cool slightly, then stir it into the batter.

Put It All Together. Add the zucchini, cheddar, and most of the Parm to the batter and stir to coat the zucchini.

Bake. Transfer the zucchini mixture to a pie plate and smooth it into an even layer. Sprinkle on the remaining Parm and bake the zucchini pie at 350ºF for 30 to 40 minutes, or until it’s puffy and golden brown. Cool for 10 minutes, then slice and ENJOY!

What to Serve with Zucchini Pie

Salad. A fabulous combo! Serve this zucchini pie on a bed of greens (like this Arugula Salad) or alongside Salad with Burrata.
Soup. Instant Pot Tomato Soup or Tomato Bisque would be delish.
Vegetables. For a meatless meal, pair your zucchini pie with Oven Roasted Vegetables or Grilled Broccoli.
Meat. Make this recipe a side dish for Lemon Butter Chicken or Air Fryer Pork Chops.
Seafood. Garlic Butter Shrimp pairs beautifully with zucchini.

Recipe Tips and Tricks

Cut Even Slices of Zucchini. A mandoline is your BFF here (also for this Zucchini Casserole). Thicker slices won’t soften up as the zucchini pie bakes and while that’s not the end of the world, it creates an unwelcome textural issue with crunchy zukes ruining your fluffy, tender pie situation.
No Salting Needed. You do not need to salt or dry the zucchini; the liquid baking out of it will make the pie moist, not runny (it’s why the batter will seem so thick prior to baking).
Shred Your Own Cheese. Just say no to the green bottles of Parmesan! Cheese shredded off the block is much more flavorful and meltier than store-bought grated Parmesan and shredded cheddar.
Grease the Pan Well. Make sure you go all the way up the sides because this pie gets puffy! Since there’s no crust here, you want the slices to be easy to remove.

Top-down view of crustless zucchini pie with slice removed

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Zucchini Pie

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This easy zucchini pie recipe is a summertime staple! It bakes up golden brown and puffy, with layers of tender zucchini and plenty of cheese.

Course Dinner, Side Dish

Cuisine American

Prep Time 20

Cook Time 55

Total Time 1 25

Servings slices

Calories 191kcal

Author Erin Clarke / Well Plated

Ingredients

½ cup all-purpose flour
½ cup white whole wheat flour or additional all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon kosher salt
¼ teaspoon dried thyme
4 large eggs
¼ cup unsalted butter
½ yellow onion very thinly sliced
3 cups thinly-sliced zucchini ⅛-inch or finer; about 2 medium zucchini
½ cup grated sharp cheddar cheese
¼ cup plus 2 tablespoons grated Parmesan cheese divided
Chopped fresh basil optional for serving

Instructions

Place a rack in the center of your oven and preheat to 350°F. Coat a 9-inch deep pie dish with nonstick spray.
In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, thyme, pepper, and salt. Whisk in the eggs until evenly combined. The mixture will be very thick.
In a medium skillet, melt the butter over medium heat. Add the onion. Sauté until the onion is softened and browning in places, about 10 minutes. Let cool for a few minutes, then transfer to the bowl with the flour mixture.
To the bowl with the egg mixture, add the zucchini, cheddar, and ¼ cup of the Parmesan. Fold to combine, distributing the ingredients as evenly as you can.
Transfer the mixture to the prepared pie dish, using a spatula to smooth the zucchini slices into an even layer. Sprinkle the remaining 2 tablespoons Parmesan over the top.
Bake zucchini pie until it is cooked through, puffed and golden brown on top, and a butter knife inserted in the center reveals that it is set, 30 to 40 minutes. Garnish with fresh basil. Let cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.

Notes

TO STORE: Wrap leftovers in the pie dish or transfer them to an airtight container. Refrigerate for up to 4 days.
TO REHEAT: Warm up the zucchini pie in the microwave or in a 350ºF oven until it’s heated through. You can also take out a slice and let it come to room temperature or eat it cold.
TO FREEZE: Freeze this recipe in an airtight container for up to 3 months. Thaw it in the refrigerator before reheating.

Nutrition

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This Zucchini Pie Is Destined to Be a New Summer Favorite

Zucchini Pie