Savory Zucchini Pie

Elevate your next meal with this Savory Zucchini Pie, a delightful fusion of flaky homemade crust and a rich, creamy filling packed with fresh vegetables and cheeses. This recipe perfectly balances thinly sliced zucchini, tangy feta, nutty Parmesan, and aromatic basil for a dish that's as visually stunning as it is delicious. The buttery crust is made from scratch, adding an irresistible texture to the pie, while the egg and cream mixture binds the flavors together into a satisfying, custard-like filling. Ideal for brunch, dinner, or as a side dish, this versatile pie is oven-baked to golden perfection, serving up wholesome, Mediterranean-inspired goodness in every slice. Whether served warm or at room temperature, this zucchini pie is bound to impress! Best of all, it’s a great way to make use of fresh summer produce, ensuring every bite is bursting with farm-fresh flavor. Perfect for entertaining or a family meal, this pie will quickly become a household favorite.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium zucchini
• 0.5 teaspoon salt
• 1 cup all-purpose flour
• 4 tablespoons butter
• 2 tablespoons cold water
• 1 tablespoon olive oil
• 1 medium onion
• 2 cloves garlic
• 3 large eggs
• 0.5 cup heavy cream
• 0.75 cup feta cheese
• 0.25 cup parmesan cheese
• 2 tablespoons fresh basil
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

Thinly slice the zucchini and place in a colander. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture.

Step 3

In a medium bowl, combine flour and a pinch of salt. Cut in butter until the mixture resembles coarse crumbs. Add cold water gradually, mixing until dough comes together. Form into a disk, wrap in plastic, and chill while preparing the filling.

Step 4

Heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute. Remove from heat.

Step 5

Pat the zucchini slices dry with paper towels.

Step 6

In a large bowl, beat eggs and stir in heavy cream. Add crumbled feta, grated parmesan, sautéed onions, garlic, chopped basil, and black pepper. Mix well.

Step 7

Roll out the dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trimming excess edges. Prick bottom with a fork.

Step 8

Layer the zucchini slices in the crust, then pour the egg mixture over the top, spreading it evenly.

Step 9

Bake for 35-40 minutes or until the filling is set and the crust is golden brown.

Step 10

Allow the pie to cool slightly before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1184.2g)

Amount per serving	% Daily Value*
Calories	2206.7

Total Fat 148.3g	0%
Saturated Fat 76.3g	0%
Polyunsaturated Fat 3.7g
Cholesterol 932.0mg	0%
Sodium 6906.3mg	0%
Total Carbohydrate 144.6g	0%
Dietary Fiber 9.0g	0%
Total Sugars 35.5g
Protein 62.4g	0%

Vitamin D 150.0IU	0%
Calcium 1005.4mg	0%
Iron 11.1mg	0%
Potassium 1571.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 11.5%

Carbs: 26.7%