Zucchini Pie Recipe: Savory Cheese and Herb Pie

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Zucchini pie is a savory, quiche-style pie filled with shredded zucchini, cheese, eggs, and herbs in a buttery crust. It slices neatly, tastes good warm or at room temperature, and suits brunch, lunch, or a light dinner with a salad. This recipe makes one 9-inch pie that serves 6 to 8.

Savory, Not Sweet

People searching for zucchini pie sometimes expect a dessert, but the best-known versions are savory. The custard filling is similar to a quiche, with the zucchini adding bulk and a mild, fresh flavor. The main challenge is excess liquid: if the zucchini is not drained properly, the filling will not set and the crust will turn soggy. The steps below deal with both.

Ingredients

Crust

• 1 refrigerated or homemade single 9-inch pie crust, or:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3 to 4 tablespoons ice water

Filling

• 1 1/2 pounds zucchini (about 3 medium), shredded
• 1 teaspoon salt, divided
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 4 large eggs
• 3/4 cup half-and-half or whole milk
• 1 1/2 cups shredded Swiss, Gruyère, or sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil or chives
• 1/4 teaspoon black pepper
• Pinch of nutmeg

Instructions

1. If making the crust, pulse the flour and salt in a food processor, add the butter, and pulse until pea-sized crumbs form. Add ice water a tablespoon at a time until the dough holds when pinched. Shape into a disc, wrap, and chill 30 minutes. Roll to a 12-inch circle and fit into a 9-inch pie plate. Crimp the edges and freeze for 15 minutes.
2. Heat the oven to 400°F with a rimmed baking sheet on the lower rack.
3. Line the chilled crust with parchment, fill with pie weights or dried beans, and blind bake 15 minutes. Remove the weights and bake another 5 minutes until the base looks dry. Lower the oven to 375°F.
4. Toss the shredded zucchini with 1/2 teaspoon of the salt and let it sit in a colander for 15 minutes. Squeeze in a kitchen towel until very dry.
5. Heat the olive oil in a skillet over medium heat. Cook the onion for 4 minutes, add the garlic and the squeezed zucchini, and cook 3 to 4 minutes more, until any remaining moisture evaporates. Cool for 10 minutes.
6. Whisk the eggs, half-and-half, remaining 1/2 teaspoon salt, pepper, and nutmeg.
7. Sprinkle half the Swiss cheese over the crust. Spread the zucchini mixture on top, then the remaining Swiss and the basil.
8. Pour the egg mixture over the filling and sprinkle with Parmesan.
9. Set the pie on the preheated baking sheet and bake for 35 to 40 minutes, until the center is just set with a very slight jiggle and the top is golden.
10. Rest for at least 15 minutes before slicing.

Tips

• Blind bake the crust. A pre-baked shell stays crisp under a wet filling.
• Squeeze and sauté. Salting, squeezing, and sautéing removes enough water that the custard sets cleanly.
• Layer cheese on the bottom. It acts as a barrier between filling and crust.
• Use a baking sheet. Heating the sheet first gives the base direct heat and helps it brown.
• Do not overbake. Overcooked egg custards turn rubbery and may weep. Pull the pie when the center barely wobbles.

Variations

Crustless Zucchini Pie

Skip the crust and grease the pie plate generously. Add 1/3 cup flour to the egg mixture, and bake 30 to 35 minutes.

Bacon and Zucchini Pie

Fold in 4 slices of cooked, crumbled bacon with the cheese.

Feta and Dill

Replace the Swiss with crumbled feta and mozzarella, and use fresh dill instead of basil.

Tomato Topping

Arrange thin tomato slices over the top before baking, patted dry, for a colorful finish.

Potato Crust

Press thinly sliced, par-cooked potatoes into the pie plate in place of pastry for a gluten-free option.

Storage and Reheating

Cool the pie completely, then cover and refrigerate for up to 4 days. Reheat slices in a 325°F oven for 10 to 15 minutes to keep the crust crisp. It can also be served cold or at room temperature. For freezing, wrap whole or sliced pie tightly and freeze for up to 2 months, then thaw overnight in the refrigerator before reheating.

Ingredient Notes

Zucchini

Medium zucchini shred easily on the large holes of a box grater. Large ones can be seedy, so cut out the center if the seeds are big. Three medium zucchini yield around four cups shredded, which shrinks to roughly one and a half cups after salting, squeezing, and sautéing.

Cheese

Swiss and Gruyère are nutty and melt smoothly, while cheddar gives a sharper flavor. Using two cheeses, one for melt and one for flavor, creates a more complex filling than a single type.

Dairy

Half-and-half makes a smooth, creamy custard. Whole milk gives a lighter filling, and heavy cream gives a richer, firmer one. Keep the total liquid near three-quarters of a cup for four eggs so the pie sets.

Herbs

Basil, chives, thyme, and dill all suit zucchini. Add soft herbs at the end so they stay bright, and use dried herbs at one-third the quantity of fresh.

Serving Ideas

Serve slices with a green salad dressed in lemon vinaigrette, or with sliced tomatoes in summer. The pie works well for brunch alongside fruit, and cuts neatly into small wedges for a party platter.

Troubleshooting

• Filling puffed then collapsed: The oven may have been too hot. Egg custards puff at high heat and sink as they cool. Bake at 375°F and let the pie rest.
• Crust shrank down the sides: The dough was stretched when fitted or not chilled. Ease it into the pan and freeze before baking.
• Edges browned too fast: Wrap a strip of foil around the rim after the first 20 minutes.
• Filling is watery in places: The zucchini was not cooked down enough. Sauté it until the pan looks dry before adding it to the crust.
• Cheese looks greasy: Sharp cheddar can separate when baked at a high temperature. Combine it with a melting cheese such as Swiss.

FAQ

Why is the bottom of my pie soggy?

The crust was not pre-baked, or the zucchini kept too much moisture. Blind bake and dry the zucchini well.

Can I use store-bought crust?

Yes. Fit it into the pie plate, then follow the blind baking steps. A deep-dish crust holds more custard, so increase the eggs to five.

How do I know when the pie is done?

The edges should be firm and the center should barely wobble. A knife inserted halfway between center and edge should come out clean.

Can I make it ahead?

Yes. Bake it a day in advance and refrigerate, then reheat gently. The flavors blend as it sits.

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