Blue Ribbon Zucchini Pie

zucchini pie

Zucchini pie is a riff on the classic Southern tomato pie, with a cheesy sweet onion base topped with thin rounds of zucchini, all baked up in a buttery crust. The effect is lovely and the flavor is pure summer.

zucchini pie on parchment paper

zucchini pie celebrates summer’s bounty

Southern country cooking is straightforward, seasonal, and delicious. In summer it’s all about fried green tomatoes, cornmeal biscuits, barbecue, berry cobblers and of course, tomato pie. My zucchini pie is a nod to that tradition…If you’re lucky enough to be overloaded with zucchini this summer, or if you picked up a few prized specimens at the farmer’s market, allow me to introduce you to this amazing zucchini tart. It puts gorgeous summer squash center stage, supported by a rich, onion-y and cheese-y base and topped with more cheese and fresh thyme. A savory zucchini pie is the perfect lunch, starter, or delicious vegetarian main course.

taking a slice of zucchini pie

what you’ll need

  • zucchini ~ look for slender uniform zucchini so your slices will be more or less the same size.
  • onion ~ very thinly sliced, I love to use a sweet onion like Vidalia. If you can’t find Vidalia, use a generic sweet onion, they’ll be right next to the regular onions in your produce section.
  • mayonnaise makes for a super creamy, rich base. It kind of tastes like your favorite onion dip!
  • shredded sharp cheese ~ I used cheddar but any sharp cheese will work, and you can really customize this tart with different cheeses. Sharp or aged cheeses will give you the best flavor.
  • salt and fresh cracked pepper ~ this is all the seasoning this simple pie needs.
  • a single pie crust ~ you can make it from scratch, or use a readymade crust.
assembling a zucchini pie

how to assemble the perfect zucchini pie

  1. Line a shallow pie plate or tart pan with pastry crust and pre-bake.
  2. Blend the mayo and cheese and spread it over the par-baked crust
  3. Top with overlapping, concentric circles of thinly sliced zucchini.
  4. Finish with a light brushing of olive oil, and another handful of cheddar cheese, and bake until bubbling and golden. You can run it under the broiler at the end to get more color, but be careful not to burn.

tips and faqs for zucchini pie

How to thinly slice zucchini

You can slice your zucchini with a sharp knife, but I love to use my mandoline slicer to make quick work of the job. The mandoline insures perfectly even slices at a precise thickness. It’s important to get the zucchini thin for this pie so it has a chance to cook through. Thin slices won’t become watery, either.

What else can I use besides zucchini?

You can use golden zucchini for a pretty variation, but I wouldn’t use summer squash because it’s not uniform in shape and your slices will be different sizes. You might experiment with a mix of zucchini, golden zucchini, and slender eggplant. Remember, don’t peel your veggies, the colorful peels are pretty and delicious!

Can I use a readymade pie crust?

Yes, you can use a refrigerated crust, just it it into your tart pan. If you want to use a frozen crust, choose a shallow crust ~ a deep dish will be too deep for this pie.

Do I have to pre-bake the crust?

Pre baking the crust helps keep it from getting too soggy after the filling goes on. Another trick is to sprinkle about a teaspoon of breadcrumbs (Panko crumbs work well) over the crust before adding the filling. The crumbs help absorb excess moisture.

How do you arrange the slices of zucchini so perfectly?

Always start from the outside, and overlap the slices fairly tightly because they will shrink as they cook. Do a complete ring around the edge, then do another one, again overlapping slightly. The overlap insures you get complete coverage on your pie, even after baking.

a slice of zucchini pie

what to serve with savory pies

This pie is super versatile, and can go from brunch to lunch, and dinner. I like to serve it with some sort of salad. A simple mixed green salad would be great, but if you want to take it up a notch, I’ve got lots of inspiration on the blog:

zucchini pie
5 from 2 votes

Zucchini Pie

Zucchini pie is a riff on the classic Southern tomato pie, with a cheesy sweet onion base topped with thin rounds of zucchini, all baked up in a buttery crust. The effect is lovely and the flavor is pure summer.
Course dinner
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 8 servings
Author Sue Moran


pie crust (makes 2 crusts)

  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter
  • 1/4 cup very cold water


  • 1/2 cup mayonnaise
  • 1 1/2 cups shredded sharp white cheddar, divided
  • 1/2 large onion, very thinly sliced. I used a Vidalia onion
  • salt and fresh cracked black pepper
  • 1 1/2 medium zucchini, very thinly sliced into rounds Note: depending on the size of your zucchini and how thinly you slice them, you may need more or less.
  • fresh thyme, optional, for garnish


for the pie crust

  • Preheat oven to 350F. Lightly butter a 9-inch tart pan with a removable bottom.
  • Add the flour, salt and butter to the bowl of a food processor and pulse until crumbly, and no large pieces of butter remain (small pieces are fine)
  • Slowly add the cold water through the top of the processor and continue to pulse until the dough comes together into a single clump. Note: you can also do this by hand with a pastry cutter.
  • Remove the dough to a lightly floured surface and divide in half. Save the other half of the dough for another recipe (I like to wrap mine tightly in plastic and freeze it)
  • Roll out the remaining half of the dough into a large circle big enough to fit your tart pan.
  • Lay the dough over your tart pan and press it up the sides, removing any excess. Prick the bottom all over with a fork, and weigh down the bottom by placing a piece of parchment paper over the bottom and topping it with dried beans or rice, or pie weights.
  • Bake for about 15 minutes. Remove and allow to cool while you prepare the filling.

For the filling

  • In a small bowl, mix together the mayonnaise, sliced onion, one cup of the cheddar cheese, salt, and pepper. Spread the mixture over the bottom of the partially baked pie crust.
  • Follow by adding the thinly sliced zucchini in overlapping concentric circles.
  • Lightly brush the top of the zucchini with olive oil, and top with the remaining shredded cheddar.
  • Bake for about 20-25 minutes until the cheese is starting to turn golden brown. I put mine under the broiler for a few minutes at the end.
  • Remove, allow to cool slightly, top with fresh thyme sprigs and fresh cracked black pepper.
    zucchini pie
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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  • 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
    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
      July 27, 2016 at 2:47 pm

      There was no problem with this pie, Vicki. The zucchini is sliced super thinly, and the onions didn’t release much moisture.

  • 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
    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
      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
    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!

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