Ultimate Zucchini Pie Recipes: Sweet & Savory Delights

Zucchini, that prolific summer squash, often overwhelms gardens and farmers’ markets. While zucchini bread is a classic, its versatility extends far beyond sweet treats. This article explores the world of zucchini pie, offering both savory and sweet variations to satisfy any craving. Prepare to discover how this humble vegetable can transform into delectable and satisfying dishes.

Why Zucchini Pie?

Zucchini’s mild flavor and high water content make it an ideal ingredient for pies. It blends seamlessly with other flavors, adding moisture and a subtle sweetness without overpowering the overall taste. Its adaptability allows it to be used in both savory and sweet applications, making it a versatile choice for various palates. Plus, using up extra zucchini is always a bonus!

Savory Zucchini Pie Recipes

Savory zucchini pies are excellent as appetizers, side dishes, or even main courses. They can be filled with cheese, herbs, vegetables, and even meat. Here are a few delicious recipes to try:

Recipe 1: Classic Zucchini and Cheese Pie

This recipe is a simple yet satisfying way to enjoy zucchini. The combination of cheese and herbs creates a flavorful and comforting pie.

**Ingredients:**

* 1 pie crust (store-bought or homemade)
* 2 medium zucchini, grated
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 cup shredded cheese (cheddar, mozzarella, or a blend)
* 1/4 cup grated Parmesan cheese
* 2 eggs, beaten
* 1/4 cup milk or cream
* 2 tablespoons olive oil
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* Salt and pepper to taste

**Instructions:**

1. **Prepare the zucchini:** Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 15-20 minutes to drain excess moisture. Press the zucchini to remove as much liquid as possible. This step is crucial to prevent a soggy pie.
2. **Sauté the vegetables:** Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the drained zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until slightly softened.
3. **Prepare the filling:** In a large bowl, combine the sautéed vegetables, shredded cheese, Parmesan cheese, beaten eggs, milk or cream, oregano, basil, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
4. **Assemble the pie:** Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish. Pour the zucchini and cheese mixture into the crust.
5. **Bake the pie:** Bake for 30-40 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with foil.
6. **Cool and serve:** Let the pie cool for at least 15 minutes before slicing and serving. Enjoy warm or at room temperature.

**Tips and Variations:**

* Add other vegetables like bell peppers, mushrooms, or spinach to the filling.
* Use different types of cheese, such as Gruyere, feta, or goat cheese, for a unique flavor.
* For a richer flavor, use cream instead of milk.
* Add a pinch of red pepper flakes for a little heat.
* Sprinkle breadcrumbs on top of the filling before baking for a crispy topping.

Recipe 2: Zucchini, Ricotta, and Herb Pie

This pie is a lighter and more refreshing option, featuring the creamy texture of ricotta cheese and the bright flavors of fresh herbs.

**Ingredients:**

* 1 pie crust (store-bought or homemade)
* 2 medium zucchini, thinly sliced
* 1 cup ricotta cheese
* 1/4 cup grated Parmesan cheese
* 1 egg, beaten
* 1/4 cup chopped fresh herbs (basil, parsley, chives)
* 2 tablespoons olive oil
* 1 clove garlic, minced
* Salt and pepper to taste

**Instructions:**

1. **Prepare the zucchini:** Thinly slice the zucchini. You can use a mandoline for even slices. Lightly salt the zucchini slices and let them sit for 10-15 minutes to draw out excess moisture. Pat them dry with paper towels.
2. **Sauté the garlic:** Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Remove from heat.
3. **Prepare the filling:** In a bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, chopped fresh herbs, salt, and pepper. Mix well.
4. **Assemble the pie:** Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish. Spread a thin layer of the ricotta mixture on the bottom of the crust. Arrange the zucchini slices in a circular pattern over the ricotta mixture. Continue layering the ricotta mixture and zucchini slices until all ingredients are used, finishing with a layer of zucchini.
5. **Drizzle with garlic oil:** Drizzle the garlic-infused olive oil over the top of the pie.
6. **Bake the pie:** Bake for 35-45 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with foil.
7. **Cool and serve:** Let the pie cool for at least 15 minutes before slicing and serving. Enjoy warm or at room temperature.

**Tips and Variations:**

* Add a sprinkle of lemon zest to the ricotta mixture for a brighter flavor.
* Use different herbs, such as thyme, oregano, or dill.
* Add a layer of sliced tomatoes or sun-dried tomatoes for added flavor.
* For a creamier filling, add a tablespoon of heavy cream to the ricotta mixture.
* Brush the crust with egg wash before baking for a shinier finish.

Recipe 3: Zucchini and Sausage Pie

For a heartier option, add sausage to your zucchini pie. This recipe is perfect for a satisfying lunch or dinner.

**Ingredients:**

* 1 pie crust (store-bought or homemade)
* 2 medium zucchini, grated
* 1/2 pound Italian sausage, removed from casing
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 2 eggs, beaten
* 1/4 cup milk or cream
* 1 tablespoon olive oil
* 1 teaspoon Italian seasoning
* Salt and pepper to taste

**Instructions:**

1. **Prepare the zucchini:** Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 15-20 minutes to drain excess moisture. Press the zucchini to remove as much liquid as possible.
2. **Cook the sausage:** Heat olive oil in a skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
3. **Sauté the vegetables:** In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the drained zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until slightly softened.
4. **Prepare the filling:** In a large bowl, combine the cooked sausage, sautéed vegetables, shredded mozzarella cheese, Parmesan cheese, beaten eggs, milk or cream, Italian seasoning, salt, and pepper. Mix well.
5. **Assemble the pie:** Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish. Pour the zucchini and sausage mixture into the crust.
6. **Bake the pie:** Bake for 35-45 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with foil.
7. **Cool and serve:** Let the pie cool for at least 15 minutes before slicing and serving. Enjoy warm or at room temperature.

**Tips and Variations:**

* Use different types of sausage, such as chorizo or breakfast sausage.
* Add other vegetables like bell peppers, mushrooms, or spinach to the filling.
* Use different types of cheese, such as provolone or fontina.
* Add a pinch of red pepper flakes for a little heat.
* Sprinkle breadcrumbs on top of the filling before baking for a crispy topping.

Sweet Zucchini Pie Recipes

While savory zucchini pies are delicious, zucchini can also be used in sweet pies. Its mild flavor and moisture-retaining properties make it a great addition to desserts.

Recipe 4: Zucchini Apple Pie

This pie combines the flavors of zucchini and apples, creating a warm and comforting dessert perfect for fall.

**Ingredients:**

* 1 double pie crust (store-bought or homemade)
* 2 medium zucchini, grated
* 2 medium apples, peeled and chopped
* 1/2 cup sugar
* 1/4 cup brown sugar
* 1/4 cup all-purpose flour
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/4 teaspoon ground cloves
* 2 tablespoons butter, cut into small pieces

**Instructions:**

1. **Prepare the zucchini:** Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 15-20 minutes to drain excess moisture. Press the zucchini to remove as much liquid as possible.
2. **Prepare the apples:** Peel and chop the apples into small pieces.
3. **Prepare the filling:** In a large bowl, combine the drained zucchini, chopped apples, sugar, brown sugar, flour, cinnamon, nutmeg, and cloves. Mix well to ensure all ingredients are evenly distributed.
4. **Assemble the pie:** Preheat your oven to 375°F (190°C). Line a pie dish with one of the pie crusts. Pour the zucchini and apple mixture into the crust. Dot the top with the butter pieces. Cover with the second pie crust. Crimp the edges to seal and cut slits in the top crust to allow steam to escape.
5. **Bake the pie:** Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
6. **Cool and serve:** Let the pie cool for at least 2 hours before slicing and serving. Enjoy warm or at room temperature.

**Tips and Variations:**

* Use different types of apples, such as Granny Smith, Honeycrisp, or Gala.
* Add a handful of raisins or chopped walnuts to the filling.
* Substitute maple syrup for some of the sugar for a deeper flavor.
* Brush the top crust with milk or egg wash before baking for a shinier finish.
* Serve with a scoop of vanilla ice cream or whipped cream.

Recipe 5: Chocolate Zucchini Pie

For chocolate lovers, this pie is a must-try. The zucchini adds moisture and a subtle richness to the chocolate flavor.

**Ingredients:**

* 1 chocolate pie crust (store-bought or homemade)
* 2 medium zucchini, grated
* 1 cup granulated sugar
* 1/2 cup unsweetened cocoa powder
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup melted butter

**Instructions:**

1. **Prepare the zucchini:** Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 15-20 minutes to drain excess moisture. Press the zucchini to remove as much liquid as possible.
2. **Prepare the filling:** In a large bowl, combine the sugar, cocoa powder, flour, and salt. Mix well. Add the eggs, vanilla extract, and melted butter. Mix until smooth. Stir in the drained zucchini.
3. **Assemble the pie:** Preheat your oven to 350°F (175°C). Pour the chocolate zucchini mixture into the chocolate pie crust.
4. **Bake the pie:** Bake for 35-40 minutes, or until the filling is set but still slightly soft in the center. If the crust starts to brown too quickly, cover the edges with foil.
5. **Cool and serve:** Let the pie cool completely before slicing and serving. Refrigerate for at least 2 hours for a firmer texture. Enjoy chilled.

**Tips and Variations:**

* Add chocolate chips to the filling for extra chocolate flavor.
* Substitute brown sugar for some of the granulated sugar for a richer flavor.
* Add a pinch of espresso powder to the filling to enhance the chocolate flavor.
* Top with whipped cream, chocolate shavings, or a dusting of cocoa powder before serving.
* Use a graham cracker crust instead of a chocolate crust for a different flavor profile.

Recipe 6: Zucchini Cream Cheese Pie

A creamy and tangy dessert pie that incorporates zucchini for a unique twist. This is best served chilled and makes a wonderful summer dessert.

**Ingredients:**

* 1 graham cracker crust (store-bought or homemade)
* 2 medium zucchini, grated
* 8 ounces cream cheese, softened
* 1 cup powdered sugar
* 1 teaspoon vanilla extract
* 1 cup heavy cream, whipped

**Instructions:**

1. **Prepare the Zucchini:** Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 15-20 minutes to drain excess moisture. Press the zucchini to remove as much liquid as possible.
2. **Prepare the Cream Cheese Filling:** In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.
3. **Fold in Zucchini and Whipped Cream:** Gently fold the drained zucchini into the cream cheese mixture. Then, gently fold in the whipped cream until everything is evenly incorporated. Be careful not to overmix.
4. **Assemble the Pie:** Pour the zucchini cream cheese mixture into the graham cracker crust. Spread it evenly.
5. **Chill the Pie:** Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
6. **Serve:** Before serving, you can garnish the pie with a sprinkle of powdered sugar, fresh berries, or chocolate shavings, if desired. Slice and serve chilled.

**Tips and Variations:**

* Add a squeeze of lemon juice to the cream cheese mixture for a tangier flavor.
* Use a different type of crust, such as an Oreo crust or a shortbread crust.
* Fold in some chopped nuts, such as pecans or walnuts, for added texture.
* Add a layer of fruit preserves or a fruit compote on top of the cream cheese filling before chilling.
* Use a sugar-free sweetener instead of powdered sugar for a low-sugar option.

Tips for Making the Best Zucchini Pie

* **Drain the zucchini:** This is the most important step to prevent a soggy pie. Salting the zucchini and letting it sit in a colander helps to draw out excess moisture. Pressing the zucchini with paper towels further removes liquid.
* **Don’t overmix the filling:** Overmixing can result in a tough pie. Mix the ingredients until just combined.
* **Blind bake the crust (for savory pies):** For savory pies, blind baking the crust can help prevent it from becoming soggy. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, then remove the weights and bake for another 5-10 minutes until the crust is lightly golden.
* **Cover the edges of the crust:** If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
* **Let the pie cool:** Allowing the pie to cool completely before slicing and serving allows the filling to set and makes it easier to slice.

Conclusion

Zucchini pie is a surprisingly versatile and delicious dish that can be enjoyed in both savory and sweet forms. With a few simple ingredients and techniques, you can transform this humble vegetable into a satisfying and flavorful pie that will impress your family and friends. So, the next time you find yourself with an abundance of zucchini, try one of these recipes and discover the magic of zucchini pie!