Introduction
Zucchini Pie is a comforting yet wholesome dish, blending tender zucchini with cheese, herbs, and eggs in a golden crust (or crustless for a lighter touch). It’s a versatile recipe that can shine as a brunch centerpiece, a side dish, or a vegetarian main course.
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Origin and Cultural Significance
Savory pies featuring seasonal vegetables are part of many food traditions, from Mediterranean “tortes” to American vegetable casseroles. Zucchini Pie likely evolved from Italian and Provençal recipes that celebrated summer squash in quiches and gratins. It embodies the spirit of using fresh, local produce — especially when zucchini is abundant in summer gardens — and reflects a culture of simple, nourishing home cooking.
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Ingredients (serves 6)
Zucchini, thinly sliced or grated: 3 cups (about 3 medium)
Eggs: 3 large
All-purpose flour (or almond flour for gluten-free): ½ cup (60 g)
Parmesan cheese, grated: ½ cup (50 g)
Mozzarella or cheddar, shredded: ½ cup (50 g)
Olive oil: 3 tbsp
Onion, finely chopped: 1 small
Baking powder: 1 tsp
Salt: ½ tsp (adjust to taste)
Black pepper: ¼ tsp
Fresh herbs (parsley, basil, or dill), chopped: 2 tbsp
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Optional Additions
Add cooked bacon or diced ham for a heartier dish.
Mix in sun-dried tomatoes, olives, or feta for a Mediterranean flair.
Use a pre-baked pie crust for a quiche-like version.
Sprinkle with breadcrumbs or extra cheese before baking for a crispy top.
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Tips for Success
Squeeze excess moisture from grated zucchini with a clean towel to prevent a soggy pie.
Pre-cook onions (and bacon, if using) for deeper flavor.
Don’t overbake — remove from the oven when the center is just set.
Let the pie cool slightly so slices hold their shape.
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Instructions
1. Preheat oven to 180 °C / 350 °F. Grease or line a 9-inch (23 cm) pie dish.
2. If using grated zucchini, sprinkle with a little salt and let sit for 5–10 minutes; squeeze out excess liquid.
3. In a skillet, sauté onion in 1 tbsp olive oil until soft; cool slightly.
4. In a large bowl, whisk eggs, olive oil, salt, pepper, and herbs. Stir in zucchini, onions, cheeses, flour, and baking powder until well combined.
5. Pour mixture into the prepared pie dish, smoothing the top. Drizzle with a little extra olive oil if desired.
6. Bake for 30–35 minutes, or until golden and set in the center.
7. Cool for 5–10 minutes before slicing. Serve warm or at room temperature.
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Description
This pie is golden on top with a tender interior flecked with zucchini, cheese, and herbs. The aroma is savory and fresh, while the texture is light yet satisfying — a perfect balance of comfort and seasonal freshness.
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Nutritional Information (per serving, approx.)
(Based on 6 servings, crustless)
Calories: 180 kcal
Protein: 8 g
Fat: 12 g
Carbohydrates: 9 g
Fiber: 1 g
Sodium: 320 mg
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Conclusion and Recommendation
Zucchini Pie is a simple, delicious way to celebrate one of summer’s most versatile vegetables. Serve with a crisp salad for a light lunch, as a side for grilled meats, or as part of a brunch spread.
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Embracing Healthful Indulgence
Use whole-wheat or almond flour for extra fiber or fewer carbs.
Reduce cheese slightly or swap half for low-fat varieties to lighten the dish.
Add more fresh herbs and vegetables for extra nutrients and color.
Enjoy moderate portions and balance with lean protein or fresh greens.
