Savory Baked Zucchini Pie

There’s something so satisfying about a slice of Savory Baked Zucchini Pie on a warm summer afternoon. Savor the Flavors of Summer with This Easy Baked Zucchini Pie Recipe! Combining tender zucchini, creamy cheeses, and fragrant herbs, this vegetarian-friendly savory pie offers a burst of garden-fresh taste in every bite. Whether you’re hosting a casual lunch or looking for an effortless dinner, this recipe checks all the boxes. With only 15 minutes of prep time, 30 minutes in the oven, and a quick 10-minute cooling period, you’ll have a flavorful, golden-brown masterpiece ready to slice in under an hour. At around 320 calories per slice, it’s a light yet hearty dish that balances nutrition and indulgence perfectly. Beginner cooks will love how straightforward the instructions are, and kitchen veterans will appreciate the simple elegance of the ingredients coming together.

Every forkful of this baked vegetable marvel offers a delightful texture contrast: a slightly crisp top layer of melted mozzarella giving way to a soft, tender interior packed with zucchini, Parmesan, and fragrant herbs. As you cut through the set center, thin ribbons of zucchini peek out, their subtle sweetness complemented by a gentle hint of garlic and onion. This easy recipe transforms humble pantry staples—like all-purpose flour, eggs, and a touch of baking powder—into a light, satisfying base that holds all the ingredients together. Whether you choose to enjoy it warm right out of the oven or at room temperature alongside a crisp side salad, this pie is endlessly adaptable. Feel free to mix in extra veggies, swap the flours for a gluten-free blend, or dial up the red pepper flakes when you’re craving a little heat.

KEY INGREDIENTS IN SAVORY BAKED ZUCCHINI PIE

Before diving into the step-by-step process, let’s look at the stars of our zucchini pie. Each ingredient plays a unique role, from building structure and flavor to providing creamy richness and aromatic warmth.

• Olive oil

A heart-healthy fat that oils the skillet and brings out the natural sweetness of the onions, creating a flavorful base for the zucchini layer.

• Onion

Adds a subtle sweetness and depth of flavor when sautéed until translucent, contributing to the pie’s rich vegetable profile.

• Grated zucchini

The centerpiece of this recipe: it provides moisture, fresh vegetal taste, and tender texture once cooked and cooled slightly.

• Garlic

Imparts a warm, savory punch that enhances the overall aroma and elevates the flavor complexity of every slice.

• All-purpose flour

Works with baking powder to form the light, sponge-like structure that holds all ingredients together without a traditional crust.

• Baking powder

Acts as a leavening agent, giving the pie a gentle lift and a soft, cake-like interior that’s still hearty.

• Salt

Balances sweetness and intensifies the flavors of the vegetables and cheeses.

• Freshly ground black pepper

Offers a mild heat and aromatic edge, ensuring each bite has a hint of spiciness.

• Eggs

Bind the mixture and add richness, creating a tender crumb and helping the pie set up during baking.

• Milk

Provides moisture and creaminess, blending with the eggs to create a smooth, cohesive batter.

• Parmesan cheese

Delivers a savory, nutty flavor and helps thicken the batter with its fine texture.

• Mozzarella cheese

Melts into stretchy, gooey goodness on top and within the pie, giving it that irresistible cheesy pull.

• Dried oregano

Infuses an earthy, aromatic note that complements the zucchini and cheeses.

• Red pepper flakes

(Optional) Add a touch of chili heat for those who love a little kick in their savory pies.

• Fresh basil

Brings a bright, herbaceous finish that lightens and balances the richness of the cheeses.

HOW TO MAKE SAVORY BAKED ZUCCHINI PIE

Get ready to roll up your sleeves and enjoy a relaxed, beginner-friendly baking session. This section walks you through every step of creating a perfectly golden, cheesy zucchini pie that’s just begging to be shared.

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with cooking spray. Ensuring the oven reaches the right temperature guarantees even baking and a golden top.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This brings out the onion’s natural sweetness and lays the flavor foundation.

3. Add the grated zucchini and minced garlic to the skillet and continue to sauté for 3–4 minutes, just until the zucchini softens and releases some moisture. Remove from heat and let the mixture cool slightly so it doesn’t scramble the eggs in the next steps.

4. In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. This dry blend is crucial for a light, airy structure.

5. In another bowl, beat the eggs until well combined, then stir in the milk. Gradually add this wet mixture to the dry ingredients, mixing just until combined to avoid overworking the flour.

6. Stir in the Parmesan cheese, half of the mozzarella cheese, dried oregano, and optional red pepper flakes. Each addition layers in creaminess and flavor.

7. Fold the cooled zucchini-onion-garlic mixture and the fresh basil into the batter, ensuring everything is evenly distributed without deflating the leavening.

8. Pour the batter into the prepared pie dish, smoothing the top gently with a spatula for an even bake.

9. Sprinkle the remaining mozzarella cheese over the surface, creating a golden, melty topping.

10. Bake in the preheated oven for 25–30 minutes, or until the center is fully set and the top is beautifully golden brown. A knife inserted in the center should come out clean.

11. Allow the pie to cool slightly before slicing and serving. Enjoy each slice warm or at room temperature for the best texture and flavor.

SERVING SUGGESTIONS FOR SAVORY BAKED ZUCCHINI PIE

When it comes to serving this delightful zucchini pie, presentation and pairing can elevate the dish from simple to spectacular. This section offers four creative ideas to showcase your savory creation, ensuring each bite feels like a thoughtfully crafted experience.

• Serve on a bed of peppery arugula tossed with lemon vinaigrette. The bright citrus notes contrast beautifully with the richness of the cheeses and add a refreshing finish.
• Pair with a chilled cucumber-dill salad, combining crisp cucumber ribbons, fresh dill, and a light yogurt dressing. The cool, creamy salad complements the warm, savory pie.
• Drizzle with extra virgin olive oil and sprinkle with an additional handful of fresh basil just before serving. This simple touch amplifies the herbaceous aroma and gives each slice a glossy, appetizing sheen.
• Offer alongside toasted garlic bread or warm ciabatta slices. The crunch of the bread is perfect for scooping up any melted cheese and makes the meal feel more substantial.

HOW TO STORE SAVORY BAKED ZUCCHINI PIE

Keeping your zucchini pie fresh and flavorful is easy when you follow the right storage methods. Whether you’re meal-prepping or saving leftovers for later, these tips will help maintain the pie’s texture, moisture, and taste.

• Refrigerate in an airtight container: Once completely cooled, cover individual slices or the whole pie tightly to prevent drying. Store for up to 2 days for optimal taste.
• Freeze for longer storage: Wrap cooled slices in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to one month. To thaw, move to the refrigerator overnight.
• Reheat gently: To preserve the crisp top, warm slices in a 350°F oven for 10–12 minutes rather than microwaving. This restores the cheese’s gooey texture and refreshes the bake.
• Portion for grab-and-go meals: Divide cooled pie into single-serve containers, making it easy to heat and eat throughout the week. Label with dates to track freshness.

CONCLUSION

This Savory Baked Zucchini Pie has all the elements of a perfect summer dish: fresh seasonal vegetables, creamy cheeses, aromatic herbs, and just the right amount of spice. With its beginner-friendly steps, short prep time of 15 minutes, and straightforward ingredients, it’s ideal for cooks at any level. Whether you serve it as a light main course for lunch, a hearty side dish at dinner, or a make-ahead snack, this pie brings a delicious, homey charm to your table. Don’t forget that this recipe is vegetarian, easily adaptable, and can even be made gluten-free by swapping in a specialty flour blend. You can print this article and save it in your recipe binder for quick reference, and be sure to scroll down to the FAQ section for answers to common questions about substitutions, storage, and presentation.

We’d love to hear how your Savory Baked Zucchini Pie turns out! If you have any comments, questions, or need troubleshooting advice, drop a note below. Sharing your experience—whether it’s a twist you added or a tip you discovered—helps everyone in our home cook community. Happy baking and here’s to many delicious slices in your future!

Print Recipe

Savory Baked Zucchini Pie

Author: Anna Dubois Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 10 mins Total Time 55 mins

Calories: 320

Description

This savory baked zucchini pie is a delightful blend of fresh veggies, creamy cheeses, and aromatic herbs that create a satisfying dish perfect for any meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tablespoon olive oil

• 1 large onion, chopped

• 2 cups grated zucchini (about 2 medium zucchinis)

• 1 clove garlic, minced

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon freshly ground black pepper

• 3 large eggs

• ¹⁄₂ cup milk

• ¹⁄₂ cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• 1 teaspoon dried oregano

• ¹⁄₂ teaspoon red pepper flakes (optional)

• ¹⁄₄ cup chopped fresh basil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with cooking spray.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the grated zucchini and minced garlic to the skillet and continue to sauté for 3-4 minutes, until the zucchini softens. Remove from heat and let it cool slightly.
4. In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper.
5. In another bowl, beat the eggs and then stir in the milk. Gradually add the egg mixture to the dry ingredients, mixing until combined.
6. Stir in the Parmesan cheese, half of the mozzarella cheese, oregano, and optional red pepper flakes.
7. Add the cooled zucchini mixture and the chopped basil into the batter, and stir until evenly combined.
8. Pour the mixture into the prepared pie dish, smoothing the top with a spatula.
9. Sprinkle the remaining mozzarella cheese over the top.
10. Bake in the preheated oven for 25-30 minutes, or until the pie is set in the center and golden brown on top.
11. Allow the pie to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Note

• This pie can be made ahead of time and stored in the refrigerator for up to 2 days.
• Feel free to add other vegetables or spices to the pie for a personalized touch.
• Serve with a side salad for a complete meal.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• This dish works well as a light main course or a hearty side dish.

Keywords: zucchini pie, savory pie, baked vegetables, easy recipe, summer dish, vegetarian