Italian Zucchini Pie

Italian Zucchini Pie

Looking for a great way to use up zucchini? This is a fabulous recipe for Italian Zucchini Pie. It’s a twist on both zucchini and pie. It’s great fresh and freezes well too! This recipe was originally given to me by a good friend with an enormous organic garden and orchard in Southwestern Missouri.

Italian Zucchini Pie

5 from 1 reviews
Italian Zucchini Pie
Prep time
Cook time
Total time
Serves: 8 pieces
  • 4 cups sliced (or shredded) zucchini
  • 1 cup coarsely chopped onion
  • ½ cup butter (or oil)
  • 2 Tbs parsley flakes
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp garlic powder (I usually use "real" crushed garlic)
  • ¼ tsp basil
  • ½ tsp oregano
  • 2 eggs, well beaten
  • 2 cups shredded mozzarella cheese
  • 2 tsp. prepared mustard
  • 9" pie shell
  1. Heat oven to 375 degrees.
  2. In a 10" skillet, cook the zucchini, onions, and garlic (if using fresh) in butter and/or oil until tender (about 10 minutes).
  3. Stir in the parsley and seasonings. In a large bowl, blend the eggs and cheese together and stir into the veggie mix.
  4. Prepare the crust and spread mustard on the crust.
  5. Bake for 18-20 minutes or until a knife comes out clean.
  6. Let stand 10 minutes before serving.
  7. Enjoy!
Nutrition Information
Serving size: 1-2 pieces

I have frozen these in years with bumper zucchini crops and intend to freeze a couple this week. I freeze them before baking and then just pop them in the oven while they are still frozen and bake for 34-40 minutes.

Yum! Enjoy. This recipe is shared at Life As Mom, Real Food Forager, Simple Lives Thursday and  Food Renegade. For more yummy ideas, check out their blogs!


  1. says

    Katie, I LOVE LOVE LOVE zucchini! I like it shredded and sauteed with onions and garlic and little cheese, sliced and sauteed with onions and tomatoes, cooked with ground beef and a little lemon, in this zucchini pie, in cake, and this morning I made Life as Mom’s zucchini waffles. Have you checked out her Ultimate Recipe Swap featuring tons of zucchini recipes? Yum, yum, yum. I hope I get a lot more zucchini before the bugs kill all my plants! :-)

    • says

      I did check out the recipe swap and added a few of mine too! I never knew I liked zucchini until I started growing it and I am quickly realizing I love it too! I am sitting down to make this one right now, except I don’t have any pie crust on hand so I may make one from scratch. Hopefully I’ll have a yummy picture to post tonight!

  2. Kaye says

    mmmm- this sounds better than the Chicken, zucchini and tomato basil bake I made tonight. I might have to try this one soon.

  3. Jane in Davenport says

    I have the exact same recipe except it calls for crescent rolls for the crust. I am going to give it a try with a pie crust. Love your blog, BTW!


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