Zucchini Pie

If you’re anything like me, every summer ends up with an overload of zucchini in the fridge—whether it’s from your garden, the neighbor’s garden, or an overenthusiastic trip to the farmers’ market. And while zucchini bread has its place, sometimes I want something a little more savory, a little more cheesy, and a whole lot easier. That’s where this Zucchini Pie comes in.

This recipe has quickly become one of my go-to solutions for zucchini overload. It’s simple to make, packed with cheesy goodness, and it works for just about any meal of the day. Whether I’m hosting brunch for friends or just trying to whip up a quick weeknight dinner, this pie never fails me. Plus, it’s one of those magical dishes that tastes just as good warm out of the oven as it does served at room temperature—which makes it perfect for potlucks or meal prep.

The texture is almost like a crustless quiche, though you can absolutely use a buttery pie crust if you’re feeling indulgent (and honestly, some days you just have to). I’ve also made this recipe both with and without the crust, and it turns out beautifully either way. Crustless is ideal when I’m leaning low-carb or just want to simplify things.

But let’s be real—the real hero here is the zucchini. It adds just the right amount of moisture and texture without overpowering the dish. And paired with sharp cheddar, salty Parmesan, and a touch of garlic powder, it becomes something pretty magical.

Let’s jump into the recipe and I’ll walk you through the first steps to making this savory Zucchini Pie.

this recipe

Ingredients You’ll Need

• 2 medium zucchinis, grated and excess moisture squeezed out

• 1 small onion, finely chopped

• 1 cup shredded cheddar cheese

• 1/2 cup grated Parmesan cheese

• 3 large eggs

• 1/2 cup all-purpose flour

• 1/2 cup vegetable oil

• 1/2 tsp baking powder

• 1/2 tsp garlic powder

• Salt and black pepper to taste

• 1 tbsp chopped fresh parsley or basil (optional)

• 1 9-inch unbaked pie crust (optional)

STEP 1: Prep Your Zucchini Like a Pro

This is the most important step in the entire recipe—don’t skip it. Zucchini holds a ton of water, and if you don’t squeeze that excess moisture out, you’re going to end up with a soggy pie that never quite sets.

After grating the zucchini (I just use a standard box grater), I like to place it in a clean kitchen towel and wring it out over the sink. You’ll be surprised at how much water comes out. You want the zucchini to be damp, not dripping.

STEP 2: Mix the Filling

Now comes the easy part. In a large mixing bowl, combine the grated and drained zucchini, finely chopped onion, cheddar cheese, Parmesan cheese, and eggs. Stir in the flour, vegetable oil, baking powder, garlic powder, and a good pinch of salt and pepper.

If you’re using herbs like parsley or basil, go ahead and toss them in here. They add a fresh brightness that really balances the richness of the cheese.

Stir everything until it’s well combined. You should have a thick, almost batter-like consistency. The flour and eggs help bind everything together, while the baking powder gives it just a tiny lift in the oven.

STEP 3: Prepare Your Pie Dish

Preheat your oven to 350°F (175°C). While it heats, grease a 9-inch pie dish or line it with a pie crust if you’re using one.

If you’re going crustless, just make sure your dish is well-greased—this helps create a slightly crisp edge and makes for easy slicing later. If you’re using a store-bought pie crust, no need to pre-bake it. Just lay it into the dish and pour the filling right on top.

STEP 4: Fill and Smooth

Pour your zucchini mixture into the prepared pie dish and spread it out evenly with a spatula. You want it to be level so it bakes uniformly.

How to Bake Zucchini Pie to Golden, Cheesy Perfection

Now that your zucchini pie mixture is all prepped and nestled into the pie dish, it’s time to pop it into the oven and let the magic happen. This is the part where your kitchen starts to smell like a cozy mix of melted cheese, fresh herbs, and just a hint of garlic. Honestly, it’s worth making the recipe for that aroma alone.

This pie bakes up with a beautifully golden top and a tender, slightly firm center that slices like a dream. Whether you’re serving it for brunch, packing it for lunch, or enjoying it as a light dinner with a side salad, it’s the kind of recipe that feels a little special—without requiring anything fancy.

Let’s finish off the baking steps and then I’ll share a few of my go-to tips and variations that make this zucchini pie even more versatile.

STEP 5: Bake Until Golden and Set

Place the filled pie dish into your preheated oven (350°F / 175°C). Bake for 35 to 40 minutes, or until the top is golden brown and the center is fully set.

You can check doneness by inserting a toothpick or knife into the center—if it comes out clean, your pie is ready. The edges should be slightly crisp and golden, especially if you’re going the crustless route.

If you notice the top browning a bit too quickly around the 30-minute mark, you can loosely tent it with foil to prevent over-browning while the center finishes cooking.

STEP 6: Let It Cool Before Slicing

Once the pie is done baking, remove it from the oven and let it sit for at least 10 to 15 minutes. This rest time allows the pie to firm up, making it easier to slice neatly.

It also gives the flavors a moment to meld together. I find that it actually tastes better after sitting for a little while. You can serve it warm or let it come to room temperature—it’s delicious either way.

STEP 7: Add a Fresh Finishing Touch

If you’re using fresh herbs like chopped parsley or basil, now’s the time to sprinkle them over the top. It adds a nice pop of color and a fresh contrast to the rich, cheesy filling.

This step is optional, but if you have the herbs on hand, don’t skip it—it really elevates the final presentation and flavor.

Tips and Variations for the Best Zucchini Pie Ever

I’ve made this zucchini pie a dozen different ways depending on what I have in the fridge. It’s a really flexible recipe, which is one of the reasons I love it so much. Here are some of my favorite tips and easy swaps to keep things interesting:

• Crust vs. Crustless: If you’re going for a more indulgent feel (hello, weekend brunch), a traditional pie crust adds a flaky, buttery layer that’s hard to resist. But for a lighter, low-carb version, the crustless option works just as well and is even easier.

• Add Protein: Want to bulk it up a bit? Try folding in about 1/2 cup of cooked, crumbled bacon or sausage into the batter. It adds amazing flavor and turns this into a heartier main dish.

• Veggie Boost: I sometimes toss in diced red bell peppers or even a handful of chopped spinach. Just make sure to sauté the veggies first to remove excess moisture.

• Cheese Swaps: Cheddar and Parmesan are a perfect combo, but you can play with the cheeses. Mozzarella makes it extra melty, while feta adds a salty, tangy bite.

• Make-Ahead Friendly: This pie stores beautifully. Let it cool completely, cover, and refrigerate for up to 3 days. You can reheat slices in the microwave or warm the whole pie in the oven at 300°F for about 10–15 minutes.

• Freezer Option: Yes, you can freeze it! Bake the pie, let it cool, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.