There are many great ways to cook zucchini; You can sauté, bake, grill, or even fry them. But have you tried making zucchini pie? If not, you totally should! This zucchini pie is similar to a quiche in its shape and ingredients, except it does not have a separate crust and custard filling. Instead, it has quiche ingredients mixed with flour, which counteracts the wet zucchini to make the finished product less runny or jiggly.
Together with the mild, yet savory zucchini, cheese and dill provide the perfect amount of flavor and fragrance. I love making this recipe because the moment I take the dill out of the fridge, the whole kitchen is filled with its pleasant aroma. This kind of sensory experience makes cooking so much fun!
This fragrant zucchini pie recipe is actually quite easy. Only the zucchini and dill need to be cut, and then you can just mix the ingredients in a bowl, pour into a pie dish, and bake! This delicious pie can be enjoyed for breakfast, brunch, lunch, or even as part of a balanced dinner. It is also great for potlucks or get-togethers. Although not vegan, this recipe contains no meat. Scroll down to see how you can make it!
Ingredients
- 4 cups Zucchini, shredded
- 6 eggs
- 1/4 cup Heavy cream
- 1 1/2 cups Flour
- 2 tsp Baking powder
- 1 cup Swiss cheese, shredded
- 1 cup Parmesan cheese, grated
- 1/4 cup Fresh dill
- 1/2 tsp Salt
- 1 tsp Oil
Instructions
Start by grating the zucchini into thin shreds. I used a cheese grater, but you can also shred zucchini in a food processor. If you want to make things even simpler, you can buy zucchini noodles and use them. Two large zucchini yield about 4 cups of zucchini shreds.
Next, chop the fresh dill. Then, mix all the ingredients—the zucchini shreds, eggs, heavy cream, flour, baking powder, Swiss and Parmesan cheese, dill, and salt—in a large bowl. The batter will be thick, but that is exactly how you want it to be. The moisture from the zucchini will release during baking and make this pie moist, yet not too firm.
Grease a pie dish with 1 tsp of oil, then pour the prepared zucchini batter into the dish. Bake it in the center rack of a 375º F-preheated oven for 40 minutes. The pie is ready when the top is golden-brown and a toothpick comes out clean when inserted.
If you made too much, the dill and zucchini pie can be stored in the fridge for up to 4 days, or in the freezer for up to 10 months. When you are ready to enjoy the pie, reheat in the microwave to keep the pie moist.
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Easy Dill and Zucchini Pie
Ingredients
- 4 cups Zucchini shredded
- 6 Eggs
- ¼ cup Heavy cream
- 1½ cup Flour
- 2 tsp Baking powder
- 1 cup Swiss cheese shredded
- 1 cup Parmesan cheese grated
- ¼ cup Dill fresh
- ½ tsp Salt
- 1 tsp Oil
Instructions
- Mix all the ingredients, except the oil, in a large bowl.
- Oil the pie dish and pour the zucchini pie mixture into the dish.
- In a 375° F oven, bake the pie for 40 minutes, or until a toothpick comes out clean when inserted.
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