Zucchini Pie

Zucchini Pie is a down home Southern tradition ~ theviewfromgreatisland.com

This rustic Zucchini Pie is the cousin to one of the most beloved summer traditions of the South — tomato pie.  Garden fresh zucchini is fanned out on a shortbread crust and topped with a layer of bubbly cheese and a dusting of Ritz cracker crumbs— it doesn’t get any simpler, or any better!

Zucchini Pie is good old fashioned Southern cooking at its best --- garden fresh zucchini baked up in a shortbread crust and topped with a bubbling crust of cheese and Ritz cracker crumbs ~ theviewfromgreatisland.com

This easygoing pie is Southern comfort at its best.  I just got back from a visit with my Dad in the mountains of North Carolina and I’m all over this kind of food right now.  Country cooking is straightforward, seasonal, and delicious, and my sisters and I ate our fill of fried green tomatoes, cornmeal biscuits, mountain trout, berry cobblers and of course, tomato pie.  My Zucchini Pie is a nod to that tradition…

Rustic Zucchini Pie ~ theviewfromgreatisland.com

I tried to make this as pared down as possible to match the mood of the season.  My crust is a basic shortbread dough patted right into a tart pan.  I prick it and then bake it briefly to set it.  You don’t have to use the tart pan, though, go ahead and use a small pie plate if you like, and a pre-made crust will work, too.

Making shortbread crust for Zucchini Pie ~ theviewfromgreatisland.com

I pile on paper thin sweet onions to make a flavor base for the sliced zucchini.  I arranged the slices in a spiral pattern which creates a single overlapped layer.

making Zucchini Pie ~ theviewfromgreatisland.com

Over top goes shredded cheese and Ritz cracker crumbs.  It bakes up in 15-20 minutes.

Zucchini Pie is a rustic summer classic ~ theviewfromgreatisland.com

You could call this a tart, a pie, or a gratin.  I call it delish.

Zucchini Pie

Zucchini Pie

Ingredients

    crust
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1 1/2 cups all purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp cornstarch
  • 1 tsp salt
    filling
  • 1/2 sweet onion, sliced paper thin
  • 2-3 medium zucchini, thinly sliced
  • 1 cup sharp cheese such as cheddar, Gouda, Gruyere, Parmesan, Asiago, or a mix
  • a sprinkle of Ritz cracker crumbs
  • black pepper
  • fresh thyme leaves

Instructions

  1. Set oven to 350F
  2. To make 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.
  3. In a large pot bring enough water to cover the zucchini to a boil. When the water is at a rolling boil, add the zucchini for just 60 seconds. Drain the zucchini and immediately plunge them into a large bowl of ice water. Drain on a clean kitchen towel. Pat them dry.
  4. Put a layer of onions on the bottom of the crust. Top with the zucchini, layering them in a spiral pattern. Sprinkle with salt and fresh cracked black pepper.
  5. Top with the cheese and the cracker crumbs. Tent loosely with foil and bake for 15-20 minutes until the cheese is bubbling and browned. If necessary you can run it under the broiler at the end for more color.
  6. Serve hot with a sprinkle of fresh thyme.
https://theviewfromgreatisland.com/zucchini-pie-recipe/

notes:

  • 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.

Zucchini Pie is good old fashioned Southern comfort ~ theviewfromgreatisland.com

 

Don’t forget to pin it!

Rustic Zucchini Pie is a nod to one of the most beloved summer recipes of the South, tomato pie --- use it as an easy side dish or a light meal ~ theviewfromgreatisland.com

 

Used for zucchini pie (the photos are clickable)

24 Comments

  • Reply
    Mary Hazlewood
    August 7, 2016 at 9:00 am

    This is my new favorite way to fix zucchini. I changed it up by adding lemon thyme to the boiling water, and between the onions and zucchini.

    • Reply
      Sue
      August 7, 2016 at 9:51 am

      That sounds like a great idea, I can’t get enough of the flavor of fresh thyme.

  • Reply
    Laura | Tutti Dolci
    July 30, 2016 at 1:26 pm

    You had me at shortbread crust! This zucchini pie looks fantastic!

  • Reply
    Katherines Corner
    July 29, 2016 at 6:32 am

    this is a wonderful recipe. I pinned and shared on facebook and google plus xo

  • Reply
    Jean | DelightfulRepast.com
    July 28, 2016 at 6:57 pm

    Sue, this pie is soooo gorgeous! I usually make a zucchini quiche, but that doesn’t show off the pretty zucchini like this does!

    • Reply
      Sue
      July 28, 2016 at 7:55 pm

      I wonder if you could do a quiche with the zucchini laid out like this, or a fritatta…

  • Reply
    Chris Scheuer
    July 28, 2016 at 7:14 am

    This is a work of art Sue and a lovely way to use a plethora of zucchini that so many are experiencing right now!

  • Reply
    Angie@Angie's Recipes
    July 28, 2016 at 5:59 am

    This looks sensational, Sue. I love zucchini so much that I had them almost everyday last two weeks.

  • Reply
    Rosemary Wolbert | Sprigs of Rosemary
    July 28, 2016 at 5:59 am

    Your photos are always so beautiful, Susan. You make a zucchini er, courgette! — pie look like a magnificent work of art!

  • Reply
    Robyn @ Simply Fresh Dinners
    July 27, 2016 at 4:31 pm

    Ohhh, I could make this with a store bought pie crust! I’m going to try some pecorino cheese on this because for some strange reason I seem to have a fridge full of it!
    Zucchini is such a great veggie and I love it’s versatility. It’s one of the ways I’ve always been able to sneak veggies into my little niece who is a very picky eater. Beautiful, Sue! Sharing :)

    • Reply
      Sue
      July 28, 2016 at 7:56 pm

      Thanks Robyn <3

  • Reply
    cheri
    July 27, 2016 at 2:43 pm

    Perfect timing Sue, zucchini is everywhere right now. Love this type of comfort food!!!!

  • Reply
    Karen @ Seasonal Cravings
    July 27, 2016 at 1:39 pm

    This looks so gorgeous and I have tons of zucchini right now! Perfect timing!

  • Reply
    Vicki
    July 27, 2016 at 12:53 pm

    Sue – do you have any problem with the onion and zucchini leaching too much moisture and making the crust soggy? That was one thought I had; the other was what a terrific looking pie! I will definitely give this a try. Thanks for all of your posts, I find your recipes easy to follow and absolutely delish!

    • Reply
      Sue
      July 27, 2016 at 2:47 pm

      There was no problem with this pie, Vicki. I think the blanching helps with the zucchini, and the onions didn’t release much moisture, they just softened a bit.

  • Reply
    John/Kitchen Riffs
    July 27, 2016 at 12:13 pm

    Ooooh, what a neat pie! Terrific idea. We didn’t plant zucchini this year, but the local stuff is in all the stores, so I’ve been buying plenty of it. Gotta add this to the list of things to make! Thanks so much.

  • Reply
    Tricia @ Saving room for dessert
    July 27, 2016 at 11:41 am

    So glad you had a good trip with your dad! Mountain Trout? So jealous :) This is a beautiful pie and I agree – simple, seasonal, fresh and delicious – that’s what it’s all about! Pinning and sharing.

  • Reply
    Katherine | Omnivore's Cookbook
    July 27, 2016 at 9:38 am

    Looks like a perfect pie! So beautiful and festive!

  • Reply
    Emma
    July 27, 2016 at 8:35 am

    This looks beautiful and so summery!!

  • Reply
    Sarah @ Champagne Tastes
    July 27, 2016 at 8:09 am

    What a great idea to use zucchini instead of tomatoes! I bet this would be tasty with zucchini AND tomatoes too.. Yum. I love summer veggies!

  • Reply
    Annemarie @ justalittlebitofbacon
    July 27, 2016 at 7:55 am

    Love the pictures! You’re making me hungry. :) This is perfect for all those zucchini growing right now and I like that you are using a pat-in crust. That makes it so easy.

    • Reply
      Sue
      July 27, 2016 at 8:04 am

      Making a traditional crust is so time consuming that it often prevents me from making otherwise easy recipes, I want to perfect the pat-in crust!

  • Reply
    Jennifer @ Seasons and Suppers
    July 27, 2016 at 7:48 am

    Lovely and such a great way to use the garden abundance of zucchini!

  • Reply
    Kavey
    July 27, 2016 at 7:40 am

    We always get a lot of courgettes (as we call zucchini in the UK) so am bookmarking this one for when they come into season!

  • Leave a Reply

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