Last Updated: October 8, 2026
This zucchini pie recipe makes a sliceable, savory pie with a crisp bottom, tender zucchini, plenty of cheese, and no watery filling when you follow the draining steps carefully.
Zucchini Pie Recipe at a Glance
For the most reliable result, use a 9-inch pie plate, about 1 1/2 pounds of medium zucchini, 3 large eggs, 1 cup of shredded cheese, and 1/2 cup of baking mix or all-purpose flour. The key is removing excess moisture before the zucchini goes into the batter. Zucchini contains a great deal of water, and skipping that step can leave the center loose even when the top looks browned.
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View on Amazon| Feature | Recommended specification | Why it matters |
|---|---|---|
| Pan | 9-inch pie plate, 1 1/2 to 2 inches deep | Gives the filling enough depth to stay moist without remaining runny |
| Zucchini | 1 1/2 pounds, about 3 medium zucchini | Provides approximately 4 cups grated before draining |
| Eggs | 3 large eggs, about 150 g without shells | Sets the filling and helps the slices hold together |
| Cheese | 1 cup shredded, about 4 ounces | Adds flavor, fat, and structure without overwhelming the zucchini |
| Flour or baking mix | 1/2 cup, about 60 g | Absorbs remaining moisture and firms the center |
| Bake time | 35 to 45 minutes at 375°F | Allows the center to set gradually while the top browns |
Ingredients
- 1 1/2 pounds medium zucchini, about 3 zucchini
- 1 teaspoon kosher salt, divided
- 1/2 cup baking mix or 1/2 cup all-purpose flour
- 1 teaspoon baking powder, only if using all-purpose flour
- 3 large eggs
- 1/3 cup vegetable oil, olive oil, or melted butter
- 1 cup shredded sharp cheddar, Monterey Jack, or a blend
- 1/2 cup finely chopped onion
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning, optional
- 1/4 cup grated Parmesan, optional for the top
- Cooking spray or a little oil for the pan
How to Make a Sliceable Zucchini Pie
1. Prepare the zucchini
Wash and dry the zucchini, then grate it on the large holes of a box grater. There is no need to peel it. Toss the grated zucchini with 3/4 teaspoon of the salt and place it in a colander over a bowl for 10 minutes.
After resting, squeeze the zucchini firmly in handfuls over the sink. For even better moisture control, wrap it in a clean kitchen towel and twist the towel until the liquid stops flowing. Measure the squeezed zucchini. You want about 2 1/2 to 3 cups. If you still have more than 3 cups, squeeze again; if you have substantially less, the zucchini was unusually large or dry, and the pie may bake slightly firmer.
2. Prepare the pan and oven
Heat the oven to 375°F. Lightly grease a 9-inch pie plate. A metal pie plate usually browns the bottom more efficiently, while glass lets you see some edge browning and may require the longer end of the baking range. A deep-dish plate is not ideal unless you increase the recipe by about one-third, because the center will be too thick for the stated baking time.
3. Mix the batter
In a large bowl, whisk the eggs, oil, remaining 1/4 teaspoon salt, and black pepper. Stir in the flour and baking powder if using plain flour. The mixture will be thick and slightly lumpy.
Add the drained zucchini, onion, parsley, Italian seasoning, and shredded cheese. Stir only until evenly combined. Overmixing is not usually disastrous here, but it can make the flour develop a slightly dense texture.
4. Fill and bake
Spread the mixture evenly in the prepared pie plate. Sprinkle the Parmesan over the top if using. Bake for 35 to 45 minutes, rotating the pan once if your oven browns unevenly.
Begin checking at 35 minutes. The pie is done when the top is golden, the edges look set, and the center has only a slight wobble when the pan is gently nudged. A knife inserted near the center should come out with moist crumbs rather than liquid batter. If you use an instant-read thermometer, aim for approximately 160°F in the center.
5. Rest before slicing
Let the pie rest for 10 to 15 minutes before cutting. This is part of the cooking process: the eggs and flour continue to firm as the heat redistributes. Cutting immediately can make an otherwise successful pie appear wet and cause the first slice to collapse.
Moisture Control: The Step That Makes the Difference
Salt helps draw water from the grated zucchini, but salt alone does not remove enough liquid. Draining for 10 minutes and squeezing by hand typically removes more water than simply pressing the zucchini in a colander. Do not rinse the salted zucchini afterward, because rinsing adds water and removes seasoning.
Onions also release moisture. Finely chop them rather than slicing them into large pieces. If your onion feels especially wet, sauté it for 3 to 5 minutes and cool it before adding it to the batter. This is useful when making the pie ahead or when using frozen grated zucchini, which should be thawed and squeezed very dry.
Pan-Size and Quantity Guide
| Pan | Recipe quantity | Baking guidance | Expected servings |
|---|---|---|---|
| 8-inch pie plate | Use 75% of the mixture | 35 to 42 minutes; the filling is deeper | 4 to 5 |
| 9-inch pie plate | Full recipe | 35 to 45 minutes | 6 to 8 |
| 10-inch pie plate | Full recipe | 30 to 38 minutes; check early | 6 to 8, thinner slices |
| 9-by-13-inch baking dish | 1 1/2 times the recipe | 30 to 40 minutes; spread evenly | 10 to 12 squares |
For a 9-by-13-inch dish, use approximately 2 1/4 pounds zucchini, 4 to 5 eggs, 1 1/2 cups cheese, and 3/4 cup flour or baking mix. The mixture should be about 1 to 1 1/2 inches deep. A shallow layer sets faster and produces more browned edges, while a very deep layer is more likely to remain soft in the center.
Cheese and Flavor Choices
Sharp cheddar gives the pie a pronounced savory flavor with only 1 cup. Monterey Jack melts more smoothly and tastes milder. A cheddar-Jack blend is a useful middle choice. Mozzarella can work, but it contributes less seasoning and may create a stretchy rather than tender texture, so pair it with 2 tablespoons of Parmesan or a little extra pepper.
For additional flavor, add 1 small clove of minced garlic, 2 tablespoons of chopped basil, or 1/4 teaspoon of red pepper flakes. Avoid adding several high-moisture ingredients at once. Fresh tomatoes, mushrooms, and frozen spinach should be cooked separately and squeezed or drained before they go into the mixture.
Common Mistakes and Ownership Realities
- Watery center: The zucchini was not squeezed enough, the pan was too deep, or the pie was sliced before resting.
- Burned top: The oven rack was too high or the cheese browned before the center set. Loosely cover the top with foil for the final 10 minutes.
- Dry, rubbery slices: The pie was baked too long, especially in a dark metal pan. Start checking 5 minutes earlier next time.
- Fragile slices: The pie was cut hot or contained extra vegetables without enough draining. Rest longer before serving.
- Hard-to-clean pan: Grease the sides and base thoroughly, then soak the cooled pan in warm water. Baked-on egg is easier to remove with a plastic scraper than a metal utensil.
Refrigerate leftovers in a covered container for up to 4 days. Reheat individual slices in a 350°F oven or toaster oven for 10 to 15 minutes; this restores more texture than microwaving. Microwave reheating is faster, but it can make the zucchini release additional moisture.
Serving Suggestions
Serve warm, barely warm, or at room temperature with a green salad, roasted tomatoes, fruit, or a simple soup. The pie is substantial enough for a light lunch and works well as a side dish when cut into smaller wedges. For the cleanest presentation, use a serrated knife or a thin chef’s knife and wipe the blade between slices.
Frequently Asked Questions
Can I make this zucchini pie without a crust?
Yes. This recipe is designed as a crustless savory pie, so there is no pastry to blind-bake or manage. Greasing the pan and draining the zucchini are especially important because the filling sits directly against the dish.
Can I prepare it ahead?
You can grate and drain the zucchini up to 24 hours ahead, then refrigerate it in a covered container. For the best texture, mix the batter shortly before baking. A fully baked pie can also be refrigerated and reheated, although the slices will be slightly softer than when freshly baked.
Why did my zucchini pie puff up and then sink?
Egg-based fillings naturally puff while hot and settle as they cool. A modest amount of settling is normal. A dramatic collapse usually indicates excess moisture, underbaking, or an unusually deep pan. Use the center-wobble and knife-test cues rather than relying on height alone.
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