Zucchini Pie

If you like zucchini, you’ll love this Zucchini Pie!  A whole wheat crust is filled with zucchini, Colby-Monterey Jack cheese, eggs, and a variety of seasonings.

A few weeks ago, I glanced over the categories on my blog and took note that I don’t have many vegetarian options as far as main dishes are concerned.  My husband and I aren’t vegetarian ourselves, but that doesn’t mean we don’t enjoy a vegetarian meal here and there.  One of our favorites is this Zucchini Pie, so I decided it was about time I share the recipe.

Jump to Recipe!

If you don’t have much experience with pie crust, don’t be intimidated!  This recipe is a good one with which to start.


The whole wheat crust is spread with mustard and then filled with zucchini, cheese, eggs, and lots of seasonings.  So many flavors!


To all my vegetarian friends:  enjoy! 🙂

To all my meat eating friends:  don’t knock it till you try it. 🙂  This pie is delicious!

Zucchini Pie

  • Servings: 6 slices
  • Print



  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/3 cup + 1 Tablespoon cold buter
  • 5-7 Tablespoons ice water


  • 2 Tablespoons olive oil
  • 4 1/2 cups sliced zucchini
  • 2 Tablespoons dried onion
  • 1 Tablespoon Dijon mustard
  • 2 eggs, beaten
  • 2 cups shredded Colby-Monterey Jack cheese
  • 2 Tablespoons dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano


Prepare crust:  In a small bowl, stir together flour and the 1/2 teaspoon salt.  Grate cold butter over flour mixture and toss lightly until butter is evenly distributed.  Add 5 Tablespoons of ice water and stir gently with a fork until dough forms.  Add remaining 2 Tablespoons ice water if dough is still too crumbly.  Form dough into a ball, wrap in plastic wrap, and place in refrigerator.

Prepare filling:  Combine olive oil, sliced zucchini, and dried onion in skillet over medium heat.  Cook, stirring frequently, until zucchini is tender.  Remove from heat.  Add eggs, cheese, parsley, salt, pepper, basil, and oregano to zucchini mixture and stir to combine.

Preheat oven to 375 degrees Fahrenheit.  Remove dough from refrigerator and place on lightly floured surface.  Roll dough out into circle large enough to cover 9-inch pie plate.  Place in pie plate and shape dough to plate.  Spread mustard evenly over crust.  Pour zucchini mixture into crust.  Bake for 30-35 minutes or until pie is set and crust is turning golden brown.

Let stand 5 minutes before slicing.


Note:  Adapted from this recipe at Taste of Home.

~K in the Kitchen

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