Zucchini Pie Recipe
This zucchini pie recipe is perfect for breakfast or brunch but isn’t half bad for lunch or dinner, either!
I took a cooking class in July on making nut cheeses and milk and learned a lot that I hope to share with you here shortly.
The teacher in this class is apparently a prolific gardener and had brought along a huge zucchini from her garden for us to take home. I grabbed one that was about the length of my forearm and happily went home with my mind buzzing over all the possibilities.
But then life got in the way, as it tends to do. Mini Chef got sick, and so, of course, I got sick too, and that poor zucchini just sat in the fridge, threatening to rot if I didn’t act quickly. So I finally worked up the energy to make a simple dish that my mom could eat for a couple of days while I recuperated from my head cold.
Thankfully, it turned out great, and she happily gobbled it up!
Ironic that a dairy-filled recipe would be born from a dairy-free cooking class, but there you have it. Deliciousness in a pie shell!
More Healthy Quiche Recipes
Recipe Used In This Recipe
Zucchini Pie Recipe Card
Ingredients
- 1 extra large zucchini (enough to fill a standard pie crust)
- 1 standard whole grain pie crust
- 1 cup grated parmesan cheese (plus a little extra for garnish)
- 2 large eggs
- 2 tbsp. milk
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried thyme
Instructions
- Preheat oven to 350 F.
- Arrange the sliced zucchini in the pie crust. I placed it in a spiral formation as it seemed to fit better.
- Beat together the remaining ingredients in a small to medium mixing bowl and pour over the top of your zucchini.
- Sprinkle with a little extra parmesan for topping.
- Bake for 1 hour.
Yummy! I make one almost exact to yours, but I spread 2 TB of yellow mustard on the bottom of the crust before adding the rest of the ingredients. Adds a little zing!
Sue – Yum! That sounds delicious! 😀