This Easy Zucchini Onion Pie is a fantastic summer dish that brings the garden right to your table! With fresh zucchini and onions baked in a flaky crust, it’s light and tasty.
This pie is a great way to use up those summer veggies. I love serving it warm with a green salad on the side—it’s always a hit at picnics and potlucks!
Key Ingredients & Substitutions
Zucchini: Use medium-sized zucchinis for the best flavor. If you don’t have zucchini, yellow squash works well as a substitute, offering a similar texture.
Onion: Yellow onions are great for this recipe because of their sweet flavor when cooked. If you prefer a milder taste, you can swap them with green onions or shallots.
Cheese: I love using a mix of mozzarella and Parmesan for a creamy texture and a hint of sharpness. If you’re dairy-free, try nutritional yeast for flavor or vegan cheese for melting.
Sour Cream/Greek Yogurt: This adds creaminess to the pie. You can replace it with cottage cheese for a lower-fat option or a dairy-free yogurt for vegan diets.
Herbs: Dried thyme adds a lovely flavor, but feel free to use any herbs you have on hand, like basil or oregano, to suit your taste.
What’s the Best Way to Cook the Zucchini and Onions?
Cooking the zucchini and onions properly is essential to ensure a tasty filling. Here’s how I do it:
- Start with medium heat in your skillet. This helps the onions caramelize beautifully without burning.
- First, cook the onions and garlic until they’re soft and golden. This builds a wonderful base flavor.
- Then, add the zucchini and cook just until it’s slightly tender. Don’t overcook, or it might become mushy in the pie!
- Let the mixture cool a bit before adding it to the egg mixture. This prevents the eggs from cooking too quickly.
Using these tips will help ensure your pie has the perfect balance of flavors and a nice texture. Happy baking!
How to Make Easy Zucchini Onion Pie Perfect for Summer Meals
Ingredients You’ll Need:
For The Pie:
- 1 pre-made pie crust (9-inch)
- 2 medium zucchinis, thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 3 large eggs
- 1 cup shredded cheese (such as mozzarella or cheddar)
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme or fresh herbs of your choice
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious zucchini onion pie requires about 15 minutes of prep time and a 35-40 minutes baking time. So in total, you’ll need about an hour for everything! It’s a quick and simple dish that’s perfect for summer meals when fresh vegetables are in abundance.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
Start by preheating your oven to 375°F (190°C). Grab your pie crust and place it into a 9-inch pie dish, ensuring it fits snugly. No need to worry about making it from scratch—store-bought works just as well!
2. Sauté the Onions and Garlic:
In a skillet, heat the olive oil over medium heat. Toss in the sliced onions and minced garlic. Sauté them until the onions become soft and slightly caramelized, which should take about 10 minutes. Stir occasionally to prevent burning!
3. Add Zucchini to the Skillet:
Now, add your freshly sliced zucchini to the skillet with the onions. Continue cooking for an additional 5-7 minutes until the zucchini is just slightly tender. Once done, remove the skillet from the heat and let the mixture cool a bit.
4. Mix the Egg and Cheese Filling:
In a medium bowl, whisk together the eggs, sour cream (or Greek yogurt), shredded cheese, Parmesan cheese, dried thyme, and a dash of salt and pepper. This creamy mixture will bring all the lovely flavors together.
5. Combine Everything Together:
Next, fold in the cooled zucchini and onion mixture into the egg and cheese mix. Stir until everything is well combined, making sure to distribute those tasty veggies evenly throughout.
6. Pour the Filling into the Crust:
Carefully pour the zucchini mixture into your prepared pie crust. Use a spatula to spread it out evenly, ensuring all those layers are packed in!
7. Bake Your Pie:
Pop your pie into the preheated oven and bake for 35-40 minutes. You’ll know it’s done when the filling is set, and the crust has turned a lovely golden brown.
8. Cool and Serve:
Once baked, take the pie out of the oven and let it cool for about 10 minutes. This waiting time helps make slicing easier. Serve warm, either by itself or with a side salad for a refreshing summer meal. Enjoy!
Frequently Asked Questions
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before adding it to the mixture. This will help prevent a watery pie!
How Do I Store Leftover Zucchini Onion Pie?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual slices in the microwave or warm the whole pie in the oven at 350°F (175°C) until heated through.
Can I Add Other Vegetables to the Pie?
Absolutely! Feel free to add other veggies like bell peppers, mushrooms, or spinach to enhance the flavor and nutrition. Just be sure to sauté any additional vegetables until tender before mixing them in.
Is There a Vegan Option for This Recipe?
Yes! You can make a vegan version by using a dairy-free pie crust, replacing the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water for each egg) and using a dairy-free yogurt or vegan cheese substitute in place of the sour cream and cheese.
