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Zucchini Pie Easy Comfort Food For Your Family T 2026 05 10 002203 819x1024 1

Zucchini Pie

A comforting and nutritious dish made with grated zucchini and topped with cheese, perfect for using up summer produce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Can substitute with grated yellow squash.
  • 1 cup shredded cheese (cheddar or mozzarella) You can also use a blend or low-fat versions for a lighter option.
  • 1/2 cup diced onions Shallots can be used as a substitute.
  • 3 pieces eggs Can substitute with flax eggs for a vegan variant.
  • 1 cup milk Almond or oat milk can work as a dairy-free option.
  • 1 cup all-purpose flour Whole wheat or gluten-free flour can be alternatives.
  • 1 tsp baking powder Ensure freshness for the best results.
  • to taste salt and pepper Add herbs like thyme or basil for an added zest.
  • 1 tsp garlic powder (optional) Fresh minced garlic is also a great addition.
  • 1/2 cup green onions or herbs for garnish (optional) Parsley, dill, or chives works well.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). This is critical to ensure the pie cooks evenly.
  2. In a large bowl, combine the grated zucchini, cheese, and diced onions. Set aside.
  3. In another bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, and garlic powder until smooth.
  4. Pour the wet mixture into the zucchini mixture and stir until well combined; the consistency should resemble a thick batter.
  5. Pour the mixture into a greased pie dish and spread it evenly.
Baking
  1. Bake for 35-40 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  2. Let it cool for a few minutes before slicing and garnish with green onions or herbs if desired.

Notes

To store, let cool completely before slicing, then cover with plastic wrap or use an airtight container for up to four days. This dish can be frozen for up to three months.