12 Delicious Summertime Zucchini Pie Recipes

Perfect for those warm summer evenings, zucchini pies are the ultimate way to savor the season’s bounty. Whether you’re craving a quick dinner, a slice of comfort, or a new favorite to add to your repertoire, these 12 delicious recipes promise to delight. From cheesy to sweet, there’s a zucchini pie here for every palate. Let’s dive into these summertime treasures that’ll have everyone asking for seconds!

Classic Summertime Zucchini Pie

Perfect for those lazy summer afternoons, this zucchini pie brings garden freshness to your table with minimal effort.

Ingredients

• Zucchini – 2 cups, grated
• Eggs – 3
• Flour – 1 cup
• Butter – ½ cup, melted
• Salt – ½ tsp
• Baking powder – 1 tsp

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix grated zucchini, eggs, and melted butter until well combined.
3. Add flour, salt, and baking powder to the zucchini mixture. Stir until just combined; avoid overmixing to keep the pie light.
4. Pour the batter into a greased 9-inch pie dish, spreading evenly.
5. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Let the pie cool for 10 minutes before slicing to allow it to set properly.

Here’s how it turns out: the pie is wonderfully moist with a tender crumb, thanks to the zucchini. Serve it warm with a dollop of sour cream or a sprinkle of fresh herbs for an extra flavor boost.

Cheesy Zucchini and Herb Pie

Gather around for a dish that’s as comforting as it is easy to make. Cheesy zucchini and herb pie is your go-to for a quick, flavorful meal.

Ingredients

– Zucchini – 2 cups, sliced – Cheddar cheese – 1 cup, shredded – Eggs – 2 – Flour – 1 cup – Salt – ½ tsp. – Butter – 2 tbsp, melted – Fresh herbs – 2 tbsp, chopped

Instructions

1. Preheat oven to 375°F. Grease a pie dish lightly with butter. 2. In a bowl, mix zucchini, cheddar cheese, and fresh herbs. Tip: Squeeze excess moisture from zucchini to prevent a soggy pie. 3. In another bowl, whisk eggs, flour, salt, and melted butter until smooth. Tip: Let the batter rest for 5 minutes for fluffier results. 4. Combine the zucchini mixture with the batter, stirring gently. 5. Pour the mixture into the prepared pie dish, spreading evenly. Tip: Tap the dish lightly on the counter to remove air bubbles. 6. Bake for 35 minutes or until the top is golden and a toothpick comes out clean. 7. Let the pie cool for 10 minutes before slicing. You’ll love the crispy edges and soft, cheesy center of this pie. Serve it warm with a dollop of sour cream for an extra tang.

Zucchini and Tomato Galette

Perfect for summer, this zucchini and tomato galette combines fresh produce with a flaky crust. It’s a simple, rustic dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• Flour – 1 ¼ cups
• Salt – ½ tsp
• Butter – ½ cup, chilled and cubed
• Ice water – ¼ cup
• Zucchini – 1 medium, thinly sliced
• Tomato – 1 large, thinly sliced
• Olive oil – 1 tbsp
• Garlic – 1 clove, minced
• Black pepper – ¼ tsp
• Parmesan cheese – ¼ cup, grated

Instructions

1. Preheat oven to 400°F.
2. In a bowl, mix flour and salt. Add butter, using fingers to blend until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough forms. Tip: Don’t overwork the dough to keep it flaky.
4. Roll dough into a 12-inch circle on a floured surface. Transfer to a baking sheet.
5. Arrange zucchini and tomato slices in overlapping circles on the dough, leaving a 2-inch border.
6. Drizzle olive oil over the vegetables. Sprinkle with garlic, black pepper, and Parmesan cheese.
7. Fold the dough edges over the filling, pleating as you go. Tip: Chill the galette for 10 minutes before baking for a crisper crust.
8. Bake for 35-40 minutes, until crust is golden and vegetables are tender. Tip: Rotate the baking sheet halfway through for even browning.

Light and flaky, this galette offers a buttery crust with juicy, flavorful vegetables. Serve it warm with a sprinkle of fresh basil for an extra touch of summer.

Spicy Zucchini Pie with Jalapenos

Spicy zucchini pie with jalapenos brings a kick to your table. Simple ingredients create bold flavors.

Ingredients

• Zucchini – 2 cups, grated
• Jalapenos – 2, finely chopped
• Flour – 1 cup
• Eggs – 2
• Butter – ½ cup, melted
• Salt – ½ tsp.
• Baking powder – 1 tsp.

Instructions

1. Preheat oven to 375°F.
2. Mix grated zucchini and chopped jalapenos in a bowl.
3. In another bowl, whisk eggs and melted butter together.
4. Combine flour, salt, and baking powder in a third bowl.
5. Stir dry ingredients into the egg mixture until just combined.
6. Fold in zucchini and jalapenos gently.
7. Pour batter into a greased 9-inch pie dish.
8. Bake for 25 minutes or until the top is golden brown.
9. Let cool for 5 minutes before slicing.

Light and fluffy, this pie packs a spicy punch. Serve with a dollop of sour cream to balance the heat.

Zucchini and Corn Pie with Cheddar Crust

Savor the simplicity of this Zucchini and Corn Pie with Cheddar Crust, a dish that combines fresh vegetables with a sharp cheddar twist. Perfect for any meal, it’s a straightforward recipe that delivers on flavor without fuss.

Ingredients

– Zucchini – 2 cups, sliced
– Corn – 1 cup
– Cheddar cheese – 1 ½ cups, shredded
– Flour – 1 cup
– Butter – ½ cup, cold and cubed
– Salt – ½ tsp.
– Water – 3 tbsp, ice cold

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix flour and salt. Add butter, using fingers to blend until mixture resembles coarse crumbs.
3. Gradually add water, stirring until dough forms. Tip: Handle dough as little as possible to keep crust flaky.
4. Roll dough into a 9-inch pie dish, pressing edges to seal.
5. Layer zucchini and corn in the crust. Tip: Pat vegetables dry to prevent a soggy bottom.
6. Sprinkle cheddar cheese evenly over the top.
7. Bake for 35 minutes, or until crust is golden and cheese is bubbly. Tip: Let pie sit for 5 minutes before slicing for cleaner cuts.
Melted cheese contrasts with the crisp vegetables, creating a satisfying bite. Serve warm with a side salad for a complete meal.

Mediterranean Zucchini Pie with Feta

Vibrant and flavorful, this Mediterranean Zucchini Pie with Feta is a must-try for any home cook looking for a simple yet impressive dish. Packed with fresh ingredients, it’s a perfect blend of savory and tangy flavors.

Ingredients

– Zucchini – 2 cups, grated
– Feta cheese – 1 cup, crumbled
– Eggs – 3
– Flour – 1 cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 375°F. Grease a 9-inch pie dish with olive oil.
2. In a large bowl, mix grated zucchini, crumbled feta, eggs, flour, salt, and black pepper until well combined. Tip: Squeeze excess moisture from zucchini to prevent a soggy pie.
3. Pour the mixture into the greased pie dish, spreading it evenly. Tip: Use the back of a spoon to smooth the top for an even bake.
4. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Tip: Let the pie cool for 10 minutes before slicing to ensure clean cuts.
5. Serve warm or at room temperature.
Unbelievably moist and packed with flavor, this pie boasts a creamy texture from the feta and a slight crunch from the zucchini. Try serving it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of Mediterranean flair.

Zucchini and Ricotta Pie with Basil

Delight in a simple yet flavorful dish that combines fresh zucchini with creamy ricotta and aromatic basil. Perfect for a light dinner or brunch, this pie is as easy to make as it is delicious.

Ingredients

• Zucchini – 2 cups, thinly sliced
• Ricotta cheese – 1 cup
• Basil – ¼ cup, chopped
• Eggs – 2
• Pie crust – 1, pre-made
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a pan over medium heat. Add zucchini, cook for 5 minutes until slightly soft. Tip: Do not overcook to keep texture.
3. In a bowl, mix ricotta, eggs, basil, salt, and pepper.
4. Add cooked zucchini to the ricotta mixture. Stir gently to combine.
5. Place pie crust in a pie dish. Pour the zucchini mixture into the crust.
6. Bake for 35 minutes or until the filling is set and the crust is golden. Tip: Check at 30 minutes to avoid overbaking.
7. Let cool for 10 minutes before slicing. Tip: Cooling helps the pie set for cleaner slices.

Great for serving warm or at room temperature, this pie offers a creamy texture with a hint of freshness from the basil. Try it with a side salad for a complete meal.

Sweet Zucchini Pie with Cinnamon

Oven-baked and effortlessly delicious, this Sweet Zucchini Pie with Cinnamon is a summer must-try. Its simplicity belies the rich, comforting flavors it delivers.

Ingredients

– Zucchini – 2 cups, grated
– Sugar – 1 cup
– Eggs – 2
– Flour – 1 cup
– Cinnamon – 1 tsp
– Butter – ½ cup, melted
– Vanilla extract – 1 tsp

Instructions

1. Preheat oven to 350°F. Grease a 9-inch pie dish.
2. In a large bowl, mix grated zucchini and sugar. Let sit for 10 minutes to draw out moisture.
3. Squeeze excess liquid from zucchini using a clean towel.
4. Return zucchini to bowl. Add eggs, flour, cinnamon, melted butter, and vanilla extract. Mix until just combined.
5. Pour mixture into prepared pie dish. Smooth the top with a spatula.
6. Bake for 45 minutes, or until the top is golden and a toothpick inserted comes out clean.
7. Cool on a wire rack for at least 20 minutes before serving.

Creamy yet light, this pie offers a perfect balance of sweetness and spice. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Zucchini and Potato Pie with Rosemary

Deliciously simple, this dish combines fresh zucchini and potatoes with aromatic rosemary for a hearty pie. Perfect for any meal, it’s a crowd-pleaser that’s easy to make.

Ingredients

• Zucchini – 2 cups, sliced
• Potatoes – 2 cups, diced
• Rosemary – 1 tbsp, chopped
• Flour – 1 cup
• Butter – ½ cup, melted
• Eggs – 2
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Mix flour, melted butter, and a pinch of salt in a bowl to form a dough. Tip: Chill the dough for 30 minutes for easier handling.
3. Press the dough into a 9-inch pie dish, covering the bottom and sides. Bake for 10 minutes until slightly golden.
4. Layer sliced zucchini and diced potatoes in the pre-baked crust. Sprinkle chopped rosemary, salt, and pepper evenly.
5. Whisk eggs and pour over the vegetables. Tip: Let the mixture sit for 5 minutes to allow the eggs to settle.
6. Bake for 35 minutes or until the top is golden and the eggs are set. Tip: Check doneness by inserting a knife in the center; it should come out clean.

Hearty and flavorful, this pie offers a crispy crust with tender vegetables. Serve warm with a dollop of sour cream for extra richness.

Zucchini and Goat Cheese Pie with Thyme

Humble zucchini and goat cheese come together in this savory pie, elevated by the earthy aroma of thyme. Perfect for a light lunch or a sophisticated brunch, it’s a dish that promises simplicity and flavor in every bite.

Ingredients

– Zucchini – 2 cups, thinly sliced
– Goat cheese – 4 oz
– Thyme – 1 tbsp, fresh
– Pie crust – 1, pre-made
– Eggs – 2
– Heavy cream – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust into a 9-inch pie dish. Trim edges.
3. Layer zucchini slices evenly over the crust.
4. Crumble goat cheese over the zucchini.
5. Sprinkle thyme evenly over the cheese.
6. In a bowl, whisk eggs, heavy cream, salt, and pepper until smooth.
7. Pour the egg mixture over the zucchini and cheese.
8. Bake for 35 minutes, or until the filling is set and the crust is golden.
9. Let the pie cool for 10 minutes before slicing.

A golden crust encases a creamy, herbed filling with tender zucchini. Serve warm with a side of arugula salad for a balanced meal.

Zucchini and Mushroom Pie with Gruyere

Crisp zucchini and earthy mushrooms come together in this savory pie, topped with melted Gruyere for a rich finish. Perfect for brunch or a light dinner, it’s a dish that promises comfort with every bite.

Ingredients

– Zucchini – 2 cups, sliced
– Mushrooms – 1.5 cups, sliced
– Gruyere cheese – 1 cup, shredded
– Pie crust – 1, pre-made
– Eggs – 3
– Milk – 1/2 cup
– Salt – 1/2 tsp
– Black pepper – 1/4 tsp

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim edges.
3. In a skillet over medium heat, sauté zucchini and mushrooms until soft, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Spread the sautéed vegetables evenly over the pie crust.
5. Sprinkle shredded Gruyere over the vegetables.
6. In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
7. Pour the egg mixture over the vegetables and cheese.
8. Bake for 35 minutes, or until the center is set and the top is golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
9. Let the pie cool for 5 minutes before slicing. Tip: Resting allows the pie to set for cleaner slices.
Vibrant and hearty, this pie offers a creamy texture with a crispy crust. Serve with a side salad for a complete meal or enjoy a slice as a satisfying snack.

Zucchini and Bacon Pie with a Flaky Crust

Unbelievably easy to make, this zucchini and bacon pie combines savory flavors with a flaky crust for a satisfying meal.

Ingredients

• Flour – 2 cups
• Butter – 1 cup, cold and cubed
• Salt – 1 tsp
• Water – ¼ cup, ice cold
• Zucchini – 2 cups, thinly sliced
• Bacon – 6 slices, cooked and crumbled
• Eggs – 2
• Heavy cream – ½ cup
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt. Add butter, using fingers to blend until mixture resembles coarse crumbs.
3. Gradually add water, stirring until dough forms. Tip: Handle dough as little as possible to keep it flaky.
4. Roll dough on a floured surface to fit a 9-inch pie dish. Trim edges.
5. Layer zucchini slices and crumbled bacon in the pie crust.
6. In a bowl, whisk eggs, heavy cream, and black pepper. Pour over zucchini and bacon. Tip: Let the mixture sit for a minute to settle.
7. Bake for 35 minutes, or until the crust is golden and the filling is set. Tip: Cover edges with foil if they brown too quickly.

Rich in flavor, the pie has a creamy filling with a crisp crust. Serve warm with a side salad for a complete meal.

Conclusion

Exploring these 12 Delicious Summertime Zucchini Pie Recipes offers a treasure trove of flavors perfect for any home cook looking to make the most of summer’s bounty. We invite you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!