Zucchini Pie


This savory pie is the perfect summertime comfort food



What’s the best way to eat vegetables? In a pie form, of course. I learned how to get my daily dose of vegetables (and butter) in my latest series on zucchini. I asked how people from around the world eat zucchini and five people from five different countries submitted some pretty incredible responses.

Lindsey, who lives in the state of North Carolina in the United States, is helping me kick off my zucchini series with her family’s Zucchini Pie. It’s a savory pie that’s loaded with fresh summer squash and plenty of flavor. For Lindsey, this is a treasured family recipe and it’s easy to see why. Growing up, Lindsey’s mom would serve this throughout summer as a sneaky way to get all of the kids to eat their vegetables. Lindsey’s mom actually learned the recipe from her mom, who would grow her own zucchini in the backyard. So, to Lindsey, nothing says summer quite like a piece of homemade Zucchini Pie.

However, whether you grow your own zucchini or not, Lindsey feels strongly that everyone should try this recipe at least once. And after making it for myself, I have to agree. Her version of Zucchini Pie uses fresh zucchini, eggs, mustard, garlic, mozzarella cheese, onions, and a pie crust. To make your life a little easier, I fully recommend embracing a pre-made pie crust and a mandolin to cut up all the zucchini as quickly as possible.

A light layer of mustard is spread into the bottom of the pie crust and then filled with a mixture of sliced zucchini, beaten eggs, cheese, and the aromatics. For some extra pizazz, you can also swirl a bit of additional mustard on the top before baking. Once the pie is finished, you’re left with this flaky, buttery, and hearty meal. The mustard adds just the right amount of kick and flavor to the dish, while the zucchini becomes soft and tender. 

Using zucchini to make a pie might seem like an odd choice at first, but you have to trust Lindsey on this one. Zucchini Pie is a recipe that’s full of contrasting flavors and textures that come together in one tasty dish.

Watch the Video


  • 1 ready-made pie crust thawed, if frozen
  • mustard your choice: dijon, brown, etc.
  • ¼ cup butter
  • 4 cups zucchini sliced into half-moons
  • 1 onion chopped
  • ½ tsp dried parsley or basil
  • ½ tsp each of salt & pepper
  • 1-3 cloves crushed garlic more or less, your preference
  • ¼-½ tsp oregano
  • 2 eggs beaten
  • 1 cup shredded mozzarella or muenster cheese


  • Par-bake pie crust according to package instructions. Let cool. Leave oven to preheat at 375℉.
  • In the ready-made pie crust, smear about 2 teaspoons of mustard all over the bottom.
  • In a large skillet on medium to medium high add butter, zucchini, onion, dried parsley or basil, salt and pepper, garlic, and oregano. Cook until translucent.
  • Switch off the heat to the skillet and add in eggs and cheese. Stir to combine and immediately pour into prepared pie crust.
  • Smear about 2 more teaspoons of the same mustard as before all over top.
  • Bake for 18 to 20 minutes or until set and a knife pulls away clean. If clumpy, give an extra 5 minutes.
  • Let cool a bit before enjoying!
Course: Lunch
Region: North America
Diet: Vegetarian


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While it may look simple, this dish is nothing like you’ve ever experienced