Garden Zucchini Pie Recipe

Name: Garden Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. shredded potatoes (about 5); 1 egg, beaten; 1/4 c. finely chopped onion; 1/4 c. grated Parmesan cheese; 2 medium zucchini, thinly sliced; 1 clove garlic, minced; 1 Tbsp. butter or margarine; 3 eggs, beaten; 3/4 c. shredded Cheddar and Swiss cheese; 1/2 c. milk; 1/2 tsp. oregano; 1/4 tsp. salt; 1/4 tsp. pepper

Servings: persons

3 c. shredded potatoes (about 5)
1 egg, beaten
1/4 c. finely chopped onion
1/4 c. grated Parmesan cheese
2 medium zucchini, thinly sliced
1 clove garlic, minced
1 Tbsp. butter or margarine
3 eggs, beaten
3/4 c. shredded Cheddar and Swiss cheese
1/2 c. milk
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper

1
Place shredded potatoes in ice water to prevent discoloration. Rinse well and squeeze dry.
2
In a large mixing bowl, combine 1 egg, the onion and the Parmesan cheese.
3
Stir in the potatoes. Transfer the potato mixture to a 9-inch pie plate or a 10-inch quiche dish.
4
Pat the mixture in the bottom and up the sides. Bake uncovered in a 400u00b0 oven for 35 to 40 minutes or until golden brown.
5
Reduce oven to 350u00b0.
6
In a large skillet, cook zucchini and garlic until crisp-tender and cool slightly.
7
Arrange zucchini on top of crust.
8
In a small mixing bowl, combine the remaining 3 eggs, the cheese, salt and pepper.
9
Pour liquid over zucchini. Bake at 350u00b0 for 25 to 30 minutes or until filling appears set when gently shaken.
10
Let stand for 10 minutes before serving.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 c. shredded potatoes (about 5), 1 egg, beaten, 1/4 c. finely chopped onion, 1/4 c. grated Parmesan cheese, and more.

Yes, Garden Zucchini Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Garden Zucchini Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions