Zucchini Pie
This rustic Zucchini Pie is the cousin to a classic tomato pie, one of the most beloved summer traditions of the South!
Servings: 10 servings
Equipment
- 9 inch tart pan with removeable bottom
- mandoline slicer optional but handy, buy it here.
Ingredients
crust
- 4 ounces unsalted butter, melted
- 1 1/2 cups all purpose flour
- 1 Tbsp sugar
- 1 Tbsp cornstarch
- 1 tsp salt
filling
- 3 slender zucchini, sliced very thinly on a mandoline
- 1/2 medium sweet onion, sliced paper thin on a mandoline
- 1 cup sharp cheddar cheese, Gouda, Gruyere, Parmesan, Asiago, or a mix
- 1/3 cup mayonnaise, I love Duke's
- 1 pinch black pepper
- fresh thyme leaves
garnish
- 2 Tbsp cheddar cheese
- 2 Tbsp Ritz cracker crumbs
Instructions
- Preheat oven to 350°F.
for the crust
- Toss the flour with the sugar, cornstarch and salt and then drizzle in the melted butter until the mixture becomes crumbly. Make sure all the flour gets moistened. Pat the crust into a 9 inch tart pan with a removable bottom. Press it up the sides of the pan. Prick the bottom of the dough all over with a fork. Bake for 12 minutes. Set aside.
for the filling
- Put a layer of onions on the bottom of the crust. Mix the cheese and mayo and spread it over the onions. Top with the zucchini, layering them in a spiral pattern.
- Sprinkle with salt and fresh cracked black pepper. Top with the cheese and the cracker crumbs.
- Tent loosely with foil and bake for 20-25 minutes until the cheese is bubbling and browned. If necessary you can run it under the broiler at the end for more color.
- Serve hot with a sprinkle of fresh thyme.
Notes
- Use young slender zucchini and make sure you slice it very thinly.
- I went easy on the cheese because I wanted some of the zucchini to show in the photos, but you can add more if you like.
- Zucchini is by nature bland, so choose a sharp flavored cheese for the topping. Mozzarella is nice and melty, but it doesn't have enough personality for this dish.
- You could prep this ahead of time and bake when ready.
Nutrition
Serving: 1 slice · Calories: 296 kcal · Carbohydrates: 22 g · Protein: 6 g · Fat: 21 g · Saturated Fat: 10 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 5 g · Trans Fat: 0.4 g · Cholesterol: 42 mg · Sodium: 407 mg · Potassium: 212 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 549 IU · Vitamin C: 11 mg · Calcium: 125 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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