12 Delicious Zucchini Tomato Pie Recipes

Brimming with the vibrant flavors of summer, our collection of 12 Delicious Zucchini Tomato Pie Recipes is your ticket to turning these garden favorites into mouthwatering meals. Whether you’re craving a quick dinner, a seasonal delight, or just a slice of comfort, these pies promise to deliver. Dive in and discover your next favorite dish that’s as easy to make as it is to love!

Classic Zucchini Tomato Pie

Elevate your summer with this zucchini tomato pie—crusty, cheesy, and packed with garden-fresh vibes.

Ingredients

• 2 cups of shredded zucchini (squeeze out the water, trust me)
• 1 cup of diced tomatoes (go for the juicy ones)
• 1/2 cup of grated Parmesan (the good stuff)
• 1 cup of shredded mozzarella (because stretchy cheese is life)
• 2 eggs (the glue that holds it all together)
• 1/4 cup of olive oil (a splash for richness)
• 1 cup of all-purpose flour (keep it simple)
• 1 tsp of baking powder (for that lift)
• 1/2 tsp of salt (just enough to wake up the flavors)
• A couple of fresh basil leaves (for that herby punch)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it.
2. Grab a bowl, mix flour, baking powder, and salt like you mean it.
3. Whisk eggs and olive oil in another bowl until they’re best friends.
4. Combine the wet and dry mixes—stir, don’t beat, to keep it tender.
5. Fold in zucchini, tomatoes, and cheeses gently; overmixing is the enemy.
6. Pour into a greased pie dish, smooth the top like you’re frosting a cake.
7. Bake for 35 minutes or until golden and set—no jiggle in the middle.
8. Let it cool for 10 minutes; patience makes perfect slices.
9. Tear basil over the top right before serving for a fresh kick.

Here’s the deal: this pie is crispy on the outside, soft inside, with bursts of tomato and zucchini in every bite. Serve it warm with a dollop of sour cream or cold straight from the fridge—it’s a mood.

Cheesy Zucchini Tomato Pie

Forget everything you know about boring vegetable dishes—this Cheesy Zucchini Tomato Pie is here to slay. Packed with fresh flavors and ooey-gooey cheese, it’s the ultimate summer comfort food that’ll have everyone begging for seconds.

Ingredients

• 2 cups of shredded zucchini (squeeze out the water, trust me)
• 1 cup of diced tomatoes (go for the juicy ones)
• 1.5 cups of shredded mozzarella (because more cheese is always better)
• 1/2 cup of grated Parmesan (for that salty kick)
• 1/2 cup of all-purpose flour (the glue that holds it all together)
• 3 eggs (the unsung heroes of binding)
• A splash of olive oil (for greasing, duh)
• A pinch of salt and pepper (season like you mean it)

Instructions

1. Preheat your oven to 375°F—no cheating, let it get properly hot.
2. Grab that zucchini you shredded and squeeze out ALL the water. This step is crucial unless you want a soggy pie.
3. In a big bowl, mix the zucchini, tomatoes, mozzarella, Parmesan, flour, eggs, salt, and pepper. Stir until it’s all best friends.
4. Drizzle olive oil in a pie dish and spread it around like you’re painting a masterpiece.
5. Pour the mixture into the dish and smooth the top. No lumps allowed.
6. Bake for 35-40 minutes. You’ll know it’s done when the top is golden and the edges are crispy.
7. Let it cool for 5 minutes—patience is a virtue, especially with molten cheese.

With a crispy top and a soft, cheesy center, this pie is a texture dream. Serve it warm with a side salad or cold straight from the fridge—it’s that versatile.

Herbed Zucchini Tomato Pie

Never underestimate the power of a veggie-packed pie to steal the show at your next brunch. This Herbed Zucchini Tomato Pie is loaded with fresh flavors and a buttery crust that’s impossible to resist.

Ingredients

• 1 9-inch pie crust, store-bought or homemade
• A couple of medium zucchinis, thinly sliced
• 2 large tomatoes, sliced
• A handful of fresh basil, chopped
• A sprinkle of fresh thyme leaves
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 3 eggs
• A splash of heavy cream
• 1 tbsp olive oil
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F. Blind bake the pie crust for 10 minutes to avoid a soggy bottom—trust me, it’s a game-changer.
2. While the crust bakes, heat olive oil in a pan over medium. Sauté zucchini slices until just tender, about 3 minutes. Season with salt and pepper.
3. Layer the bottom of the pre-baked crust with mozzarella, then arrange zucchini and tomato slices on top. Sprinkle with basil and thyme.
4. In a bowl, whisk together eggs, heavy cream, and Parmesan. Pour this mixture over the veggies in the crust.
5. Bake for 35-40 minutes, until the center is set and the top is golden. Let it cool for 10 minutes before slicing.

Rich in flavor with a creamy texture, this pie is a summer staple. Serve it warm with a side salad, or enjoy a slice cold straight from the fridge—it’s that good.

Spicy Zucchini Tomato Pie

Forget everything you know about boring veggie dishes—this Spicy Zucchini Tomato Pie is here to slay your taste buds with its fiery kick and buttery crust.

Ingredients

• 2 cups of shredded zucchini (squeeze out the water, trust me)
• 1 cup of diced tomatoes (the juicier, the better)
• 1/2 cup of shredded mozzarella (because cheese is life)
• 1/4 cup of grated Parmesan (for that salty crunch)
• 1 tbsp of olive oil (just a glug)
• 1 tsp of red pepper flakes (spice it up!)
• 1/2 tsp of garlic powder (no fresh garlic? no problem)
• 1 pre-made pie crust (we’re not judging)
• A pinch of salt (season like you mean it)

Instructions

1. Preheat your oven to 375°F—get it nice and toasty.
2. Toss the shredded zucchini, diced tomatoes, mozzarella, Parmesan, olive oil, red pepper flakes, garlic powder, and salt in a bowl. Mix it like you’re mad at it.
3. Roll out the pie crust into a 9-inch pie dish. Crimp the edges for that ~fancy~ look.
4. Dump the zucchini-tomato mix into the crust. Spread it evenly—no clumps allowed.
5. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly. Pro tip: Cover the edges with foil if they brown too fast.
6. Let it cool for 10 minutes. Seriously, don’t burn your mouth.

This pie packs a punch with its spicy, cheesy filling and flaky crust. Serve it with a dollop of sour cream to balance the heat, or go wild and top it with fresh basil for a pop of color.

Zucchini Tomato Pie with Feta

Just when you thought zucchini couldn’t get any better, here comes this pie to prove you wrong. Packed with juicy tomatoes and tangy feta, it’s a summer slice of heaven.

Ingredients

• 2 cups of shredded zucchini (squeeze out the water, trust me)
• 1 cup of diced tomatoes (go for the juicy ones)
• 1/2 cup of crumbled feta (the more, the merrier)
• 2 eggs (the glue that holds it all together)
• 1/4 cup of milk (a splash really)
• 1 cup of flour (keep it handy)
• 1 tsp of baking powder (for that lift)
• A pinch of salt (just a pinch)
• A couple of tbsp of olive oil (for greasing)

Instructions

1. Preheat your oven to 375°F and grease a pie dish with olive oil.
2. Mix the shredded zucchini, diced tomatoes, and feta in a bowl. Tip: Squeezing the zucchini dry prevents a soggy pie.
3. In another bowl, whisk the eggs and milk together until smooth.
4. Combine the flour, baking powder, and salt, then stir into the egg mixture. Tip: Don’t overmix; lumps are okay.
5. Fold the zucchini mix into the batter gently. Tip: Use a spatula for even mixing without crushing the veggies.
6. Pour the batter into the greased pie dish and smooth the top.
7. Bake for 35 minutes or until the top is golden and a toothpick comes out clean.

Craving a bite? This pie’s crispy edges and soft center are a match made in flavor town. Serve it warm with a dollop of Greek yogurt for an extra tangy kick.

Zucchini Tomato Pie with Pesto

Transform your summer veggies into a showstopper with this Zucchini Tomato Pie with Pesto. **Toss** together fresh flavors and bake to golden perfection—your taste buds won’t know what hit them.

Ingredients

• 2 cups of shredded zucchini (squeeze out the water, trust me)
• A couple of ripe tomatoes, thinly sliced
• 1 cup of shredded mozzarella (because cheese makes everything better)
• 1/2 cup of grated Parmesan (for that salty kick)
• 1/4 cup of pesto (homemade or store-bought, no judgment)
• 1 cup of all-purpose flour (the glue that holds it all together)
• 1/2 cup of milk (just a splash to bring it together)
• 2 eggs (the binding heroes)
• 1 tsp of baking powder (for a little lift)
• A pinch of salt and pepper (season like you mean it)

Instructions

1. **Preheat** your oven to 375°F—no cheating, let it get hot.
2. **Mix** flour, baking powder, salt, and pepper in a bowl. Whisk eggs and milk in another, then combine both mixtures. Stir until just mixed—overworking is the enemy.
3. **Fold** in zucchini, mozzarella, and Parmesan. The batter will be thick; that’s what you want.
4. **Spread** half the batter into a greased pie dish. Layer tomato slices on top, then dollop pesto over the tomatoes. Cover with the remaining batter.
5. **Bake** for 35-40 minutes. Look for a golden top and a knife that comes out clean—patience pays off.
6. **Cool** for 10 minutes before slicing. It’s tempting, but hot pie falls apart.

**Crispy** on the outside, tender inside, with bursts of tomato and pesto. Serve it warm with a side of smug satisfaction—you just made pie for dinner.

Zucchini Tomato Pie with Goat Cheese

Make this zucchini tomato pie with goat cheese the star of your next brunch. It’s creamy, tangy, and packed with summer veggies—no fancy skills needed.

Ingredients

• 2 cups of thinly sliced zucchini
• A couple of ripe tomatoes, sliced
• 1 cup of crumbled goat cheese
• A splash of olive oil
• 1 pre-made pie crust
• 2 eggs
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Lay the pie crust in a 9-inch pan. Crimp the edges for that homemade touch.
3. Layer the zucchini and tomato slices in the crust. Overlap them like you’re making a veggie mosaic.
4. Sprinkle the goat cheese on top. Go heavy—you won’t regret it.
5. Whisk the eggs with a pinch of salt and pepper. Pour over the veggies and cheese.
6. Drizzle with olive oil. This isn’t just for flavor—it’ll help the top get golden.
7. Bake for 35 minutes. You’ll know it’s done when the edges are crispy and the center doesn’t jiggle.
8. Let it cool for 10 minutes. Patience is key—it’ll slice way cleaner.

Now the pie’s creamy center contrasts with the crisp crust, and the goat cheese adds a tangy punch. Serve it warm with a side of arugula for a pop of color and peppery bite.

Zucchini Tomato Pie with Basil

Absolutely craving something fresh yet comforting? This zucchini tomato pie with basil is your summer savior—flaky, cheesy, and packed with garden goodness.

Ingredients

• 2 cups of thinly sliced zucchini
• 1 cup of cherry tomatoes, halved
• A handful of fresh basil leaves, torn
• 1 cup of shredded mozzarella
• 1/2 cup of grated parmesan
• A splash of olive oil
• 1 pie crust (store-bought or homemade)
• 2 eggs, beaten
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F. Let’s get that crust ready—no one likes a soggy bottom!
2. Toss the zucchini and tomatoes with a splash of olive oil, salt, and pepper. Roast them on a baking sheet for 15 minutes to kickstart the flavor.
3. Layer the pie crust in a 9-inch pan. Prick the bottom with a fork to prevent puffing—this is your pie’s foundation, make it strong!
4. Mix the roasted veggies with mozzarella, parmesan, and basil. Spread this vibrant mix over the crust.
5. Pour the beaten eggs evenly over the veggie and cheese layer. They’re the glue holding this masterpiece together.
6. Bake for 35 minutes until the top is golden and the center is set. Let it cool for 10 minutes—patience is key here.

Serve this pie warm to experience the melty cheese and crisp crust in harmony. Perfect for brunch or a light dinner, it’s a dish that sings summer.

Zucchini Tomato Pie with Parmesan Crust

Whip up this Zucchini Tomato Pie with Parmesan Crust for a dish that’s as Instagram-worthy as it is delicious. Perfect for those summer garden hauls, it’s a savory pie that’ll have everyone asking for seconds.

Ingredients

• 2 cups of grated zucchini (squeeze out the moisture, trust me)
• 1 cup of diced tomatoes (go for the juicy ones)
• 1 1/2 cups of grated Parmesan (the good stuff)
• 1 cup of all-purpose flour (keep it simple)
• 1/2 cup of cold butter (cubed, for that flaky crust)
• A splash of cold water (just enough to bring it together)
• A couple of fresh basil leaves (torn, for that fresh kick)
• 1 egg (beaten, for that golden shine)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it.
2. Mix the flour and 1 cup of Parmesan in a bowl. Add the butter and rub it in until it looks like breadcrumbs.
3. Add a splash of cold water, just enough to form a dough. Don’t overwork it—tip #1: a crumbly dough means a flaky crust.
4. Press the dough into a pie dish, prick the base with a fork, and blind bake for 10 minutes. Tip #2: use baking beans or rice to keep the base flat.
5. Toss the zucchini and tomatoes with the remaining Parmesan and basil. Season well—this is your flavor base.
6. Pour the veggie mix into the pre-baked crust and brush the edges with beaten egg for that golden finish. Tip #3: the egg wash is your secret to a glossy crust.
7. Bake for 25 minutes or until the crust is golden and the filling is bubbly.

Velvety zucchini meets juicy tomatoes in a crisp, cheesy crust—serve it warm with a dollop of sour cream or cold straight from the fridge. Either way, it’s a winner.

Zucchini Tomato Pie with Ricotta

Rethink your summer veggies with this zucchini tomato pie that’s creamy, cheesy, and downright irresistible. Layer up the flavors and bake to golden perfection—your taste buds won’t know what hit ’em.

Ingredients

• 2 cups of sliced zucchini (about 2 medium)
• 1 cup of cherry tomatoes, halved
• 1 cup of ricotta cheese
• 1/2 cup of grated Parmesan
• 1 tbsp of olive oil
• 1 tsp of garlic powder
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1 pie crust (store-bought or homemade)
• A splash of balsamic glaze for drizzling

Instructions

1. Preheat your oven to 375°F. Unroll the pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides.
2. In a bowl, mix the ricotta, Parmesan, garlic powder, salt, and pepper until smooth. Spread this mixture evenly over the bottom of the pie crust.
3. Arrange the sliced zucchini and halved cherry tomatoes on top of the ricotta mixture in a single layer. Drizzle with olive oil.
4. Bake for 35-40 minutes, or until the crust is golden and the veggies are tender. Tip: Cover the edges with foil if they brown too quickly.
5. Let the pie cool for 10 minutes before slicing. Tip: This rest time helps the filling set for cleaner slices.
6. Drizzle with balsamic glaze just before serving. Tip: A little goes a long way—start with a light drizzle and add more if needed.

This pie is a textural dream—creamy ricotta meets juicy tomatoes and tender zucchini, all hugged by a flaky crust. Try serving it with a crisp green salad or as a brunch showstopper.

Zucchini Tomato Pie with Olives

Forget everything you know about boring vegetable dishes—this Zucchini Tomato Pie with Olives is here to slay your taste buds and steal the spotlight at any dinner table.

Ingredients

• 2 cups of thinly sliced zucchini
• 1 cup of cherry tomatoes, halved
• A handful of pitted olives, roughly chopped
• 1 cup of shredded mozzarella
• 1/2 cup of grated Parmesan
• 2 eggs
• A splash of heavy cream
• 1 tbsp of olive oil
• A couple of garlic cloves, minced
• 1 tsp of dried oregano
• Salt and pepper, just enough to season
• 1 pre-made pie crust (because we’re all about that easy life)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Grab a skillet, heat that olive oil over medium, and toss in the zucchini. Cook until they’re just shy of tender, about 5 minutes. Tip: Don’t overcrowd the pan, or you’ll steam them instead of sautéing.
3. Add the garlic and oregano to the skillet, stir for 30 seconds until fragrant. This is where the magic starts.
4. Whisk the eggs and heavy cream in a bowl, then mix in the mozzarella, Parmesan, salt, and pepper. This is your glue—make it count.
5. Lay the pie crust in a 9-inch pie dish. Layer the zucchini, tomatoes, and olives evenly. Pour the egg mixture over the top like you’re the boss of brunch.
6. Bake for 35 minutes or until the top is golden and the center is set. Tip: Let it sit for 10 minutes before slicing—patience is a virtue, especially with pie.
7. Serve warm or at room temperature. Tip: A drizzle of balsamic glaze takes this from great to ‘can I get the recipe?’ levels.

Kick back and watch as this pie becomes the star of the show—crispy crust, juicy tomatoes, and that salty olive punch make every bite a mini vacation. Try it with a side of arugula for a peppery contrast that’s just *chef’s kiss*.

Zucchini Tomato Pie with Sun-Dried Tomatoes

Transform your summer veggies into a show-stopping Zucchini Tomato Pie with Sun-Dried Tomatoes. This dish is a vibrant, flavor-packed masterpiece that’s as easy to make as it is delicious.

Ingredients

• 2 cups of thinly sliced zucchini
• 1 cup of chopped fresh tomatoes
• A handful of sun-dried tomatoes, chopped
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 tsp of dried basil
• 1 tsp of dried oregano
• Salt and pepper to your liking
• 1 pre-made pie crust

Instructions

1. Preheat your oven to 375°F.
2. In a pan, heat a splash of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the sliced zucchini to the pan. Cook for 5 minutes, stirring occasionally, until slightly softened.
4. Throw in the chopped fresh and sun-dried tomatoes, along with the dried basil and oregano. Cook for another 3 minutes. Season with salt and pepper.
5. Remove the pan from heat. Let the veggie mix cool for a couple of minutes.
6. Place the pre-made pie crust in a pie dish. Spread the veggie mix evenly over the crust.
7. Sprinkle the shredded mozzarella and grated Parmesan cheese on top of the veggies.
8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
9. Let the pie cool for 5 minutes before slicing. This helps the pie set and makes slicing easier.

You’ll love the creamy, cheesy top layer contrasting with the tender, flavorful veggies beneath. Serve it warm with a crisp salad for the ultimate summer meal.

Conclusion

Lovingly curated, these 12 zucchini tomato pie recipes offer a treasure trove of flavors perfect for any home cook. Whether you’re craving something cheesy, herby, or downright decadent, there’s a pie here with your name on it. We’d love to hear which recipe stole your heart—drop us a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!