Nope, this is not just for summer. You can prepare this Zucchini Pie any time you want! A flavorful savory pie that’s great for brunch, appetizer or as a main dish!
I know that zucchini is a summer vegetable, but nowadays, I see them in the supermarket the whole year-round – and they’re not bad looking either. This means that nothing stops me from making this zucchini recipe any time of the year, and same goes for you. 🙂
Unlike other vegetable pies that I make regularly, I only use one kind of cheese in this pie. I feel that it makes the flavor of the zucchini shine more – so, you get subtle sweetness, moderate saltiness, creaminess and the refreshing reprieve of the basil in every serving.
HOW TO MAKE ZUCCHINI PIE
CAN I USE OTHER HERBS FOR THIS ZUCCHINI PIE?
I’ve added rosemary and thyme sometimes, but I ALWAYS make sure basil is there. Parsley will also work, but not the flat-leaf ones (at least for me, it didn’t). I feel it’s a bit too strong for the rest of the ingredients in this zucchini recipe.
CAN I REPLACE PARMESAN WITH OTHER KINDS OF CHEESE?
Yep. I have used gouda, manchego and grana padano. Manchego and grana padano worked out well, but gouda is too mild for me. I felt it got lost in the cream. I think the trick is to use a strong and mature type of cheese – so it balances out the cream
CAN I REPLACE THE SAVORY PIE CRUST WITH OTHER TYPES OF PIE CRUST?
As long as your pie crust is not too buttery, it should be fine. I know we all LOVE buttery and flaky crusts for our fruit pies, but it’s not the right one for this savory pie. The simpler the crust, the better the result.
WHAT TO SERVE WITH ZUCCHINI PIE?
If you want to serve this as a main dish, or for brunch — a leafy vegetable salad (with some crunch like nuts, etc..) on the side would be perfect. But it you would serve a small slice as an appetizer, then just a glass of wine would do. Enjoy! 😀
For another zucchini recipe, check out Potato and Zucchini Bites.
Or for other vegetable recipes, check out these posts –
VIDEO ON HOW TO MAKE ZUCCHINI PIE
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MY AMAZON PICKS:
- 1 pc 8-inch savory pie crust, fully-baked
- 1 large zucchini, peeled & grated (about 2 cups)
- 3 eggs
- 1/2 cup half & half
- 3/4 cup parmesan, grated
- 1 tsp salt
- 1/2 tsp ground pepper
- 12 to 15 pcs fresh basil leaves, roughly chopped
- Preheat oven to 180°C (350°F).
- In a bowl, combine eggs, half & half, parmesan, salt and pepper. Mix.
- Add grated zucchini. Mix to combine.
- Add basil leaves. Mix.
Pour zucchini mixture on pre-cooked savory pie crust.
- Place in middle of the oven for 45-50 minutes, or until the top has turned slightly darker.
Set aside for at least 10 minutes.
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