Best 8 Summertime Zucchini Pie Recipes

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Welcome to the delightful culinary adventure of creating the perfect summertime zucchini pie! As the warm summer sun kisses your garden, you'll find yourself blessed with an abundance of fresh, tender zucchini, beckoning you to embrace their versatility in the kitchen. With a touch of imagination and a dash of culinary expertise, you can transform these humble vegetables into a mouthwatering masterpiece that will leave your taste buds singing. Prepare to embark on a journey of flavors and textures as we present you with a comprehensive guide to crafting the ultimate summertime zucchini pie.

Here are our top 8 tried and tested recipes!

SUMMER SQUASH PIE



Summer Squash Pie image

This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 unbaked pastry shell (9 inches)
1 large egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.

Nutrition Facts : Calories 357 calories, Fat 29g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 459mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

IMPOSSIBLY EASY ZUCCHINI PIE



Impossibly Easy Zucchini Pie image

Show the family that you still got it with this impossibly easy Zucchini pie recipe. Prep time is next to nothing, and while you're adding ingredients, know that this savory Bisquick zucchini pie recipe welcomes any vegetables! Take your pick from peppers all the way to tomatoes...even try both!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

1 cup chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick Heart Smart® mix
3/4 cup fat-free (skim) milk
2 eggs or 1/2 cup fat-free cholesterol-free egg product
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
  • Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
  • Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
  • Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 5 g, TransFat 0 g

CRUSTLESS ZUCCHINI PIE



Crustless Zucchini Pie image

Peggy Gandy of South Amboy, New Jersey makes the most of her zucchini harvest by baking this crowd-pleasing entree. The golden-brown pies slice so beautifully you can serve them to company! At 31 cents a serving, they're great for entertaining on a budget.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 pies.

Number Of Ingredients 8

1 large onion, finely chopped
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
4 large eggs, beaten
1 tablespoon minced fresh parsley
3 cups grated zucchini
1 cup biscuit/baking mix
1 cup shredded cheddar cheese

Steps:

  • In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown.

Nutrition Facts : Calories 204 calories, Fat 16g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 267mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

SUMMERTIME ZUCCHINI PIE



Summertime Zucchini Pie image

A quiche-like dish for a light lunch or brunch, also makes a great side dish. I developed this recipe after having an abundance of zucchini in my garden every summer and trying to find a delicious way to enjoy all of it! You can substitute 2 tablespoons butter for the bacon and drippings if you prefer to leave the bacon out of the recipe.

Provided by mcd85

Categories     Breakfast and Brunch     Eggs

Time 1h30m

Yield 8

Number Of Ingredients 14

1 (9 inch) prepared deep-dish pie crust
4 slices bacon
2 zucchini, thinly sliced
1 cup chopped cremini mushrooms
1 onion, chopped
2 teaspoons minced garlic
2 teaspoons Italian seasoning
2 teaspoons chopped dill weed
1 teaspoon minced fresh parsley
½ teaspoon garlic salt
½ teaspoon ground black pepper
1 cup shredded mozzarella cheese, divided
2 eggs, lightly beaten
grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil.
  • Bake pie crust until lightly browned, about 12 minutes. Set pie crust aside to cool. Increase oven heat to 350 degrees F (175 degrees C).
  • Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, while retaining drippings in the skillet.
  • Stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with Italian seasoning, dill, parsley, garlic salt, and black pepper. Cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.
  • Chop the bacon and stir through the zucchini mixture.
  • Sprinkle about half the mozzarella cheese into the bottom of the pie crust. Spoon zucchini mixture over the mozzarella cheese layer. Pour eggs over the zucchini mixture; top with remaining mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Put pie plate onto a baking sheet.
  • Bake in preheated oven until the top begins to brown, about 30 minutes.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 15.6 g, Cholesterol 57.1 mg, Fat 13.5 g, Fiber 2.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 484.3 mg, Sugar 2 g

GRILLED ZUCCHINI WITH TOMATOES AND MINT



Grilled Zucchini with Tomatoes and Mint image

Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.

Provided by VirginiaWillis

Categories     Grilled Zucchini

Time 15m

Yield 4

Number Of Ingredients 8

3 medium zucchini
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 ounces cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh mint

Steps:

  • Preheat an outdoor grill to high heat and lightly oil grate.
  • Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
  • Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
  • Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg

MARGE'S ZUCCHINI PIE



Marge's Zucchini Pie image

One of my co-workers gave me this recipe years ago, and now it's a staple. We just don't feel like it's summer until we've eaten some. We usually eat it for dinner, but it's equally good for breakfast or brunch.

Provided by 2hot2handle

Categories     Brunch

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

4 cups zucchini, thinly sliced
1 cup sweet onion, diced
1 tablespoon olive oil
1/2 cup flat leaf parsley, chopped
2 garlic cloves, chopped
1 teaspoon herbes de provence (or use oregano)
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons Dijon mustard
2 eggs
8 ounces monterey jack cheese, shredded
1 prepared pie crust

Steps:

  • Preheat oven to 375 degrees.
  • Saute zucchini, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.
  • Beat the eggs and then add the cheese to the beaten eggs. Pour into the veggie pot and combine.
  • Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Bake for 35-40 minutes.

CRUST-LESS SUMMER ZUCCHINI PIE RECIPE - (4.4/5)



Crust-less Summer Zucchini Pie Recipe - (4.4/5) image

Provided by Jomamma

Number Of Ingredients 13

10 oz shredded zucchini, all liquid squeezed out
1/2 cup shallots, chopped
1/4 chopped fresh chives
1/2 cup part skim mozzarella
2 tbsp grated parmesan cheese
1/2 cup white whole wheat flour (King Aurthur)
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
2 large eggs, beaten
1/2 tsp kosher salt
fresh cracked pepper to taste
cooking spray

Steps:

  • Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto. Combine zucchini, shallots, chives, and mozzarella cheese in a bowl. Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Combine with zucchini mixture and pour it into the pie dish. Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

AUNT MARIAN'S SUMMER SQUASH CUSTARD PIE



Aunt Marian's Summer Squash Custard Pie image

Provided by Nancie McDermott

Categories     Vegetable     Bake     Fourth of July     Vegetarian     Squash     Zucchini     Summer     Family Reunion     Yellow Squash     Boil     Advance Prep Required

Yield Makes one 9-inch pie

Number Of Ingredients 11

Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
6 medium zucchini or yellow squash (about 1 1/2 pounds)
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup heavy cream
3 eggs, beaten well
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon white vinegar

Steps:

  • Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
  • To prepare the zucchini, trim the ends and cut each squash lengthwise into quarters, turning each squash into four long strips. Cut away the pointed edge of each strip, removing and discarding the seeds. Line up the strips and cut each one crosswise into 1/2-inch chunks. You should have about 6 cups of chopped zucchini.
  • In a medium saucepan with a tight-fitting lid, bring 3/4 cup water to a rolling boil. Add the chopped zucchini, cover, and cook until the zucchini is tender and bright green, softened, but still holding its shape without turning to mush, 4 to 5 minutes. Remove from the heat and drain well.
  • In a small bowl, combine the sugar, cornstarch, nutmeg, and salt. Stir with a fork to mix everything well. In a medium bowl, combine the cream, eggs, butter, vanilla, and vinegar. Using a whisk or a fork, stir to combine everything well. Add the sugar mixture and stir to dissolve the dry ingredients and mix everything together into a thick, smooth filling.
  • Transfer the zucchini back to the empty saucepan and mash it to make it as soft and smooth as possible. Drain off any extra liquid that the zucchini releases. Measure it out, so that you have about 2 1/2 cups. Fold the mashed, drained zucchini into the filling and stir to mix everything together well.
  • Pour the filling into the piecrust. Place the pie on the middle shelf of the oven. Bake for 10 minutes. Reduce the heat to 325 degrees F, and bake until the filling is firm and nicely browned, and a knife inserted in the center of the pie comes out clean, 30 to 40 minutes.
  • Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or slightly chilled.

Tips:

  • Choose the right zucchini. For the best flavor and texture, use small to medium-sized zucchini that are firm and deep green in color.
  • Grate the zucchini coarsely. This will help it release its moisture and cook evenly.
  • Salt the zucchini and let it sit for 30 minutes. This will draw out even more moisture and help prevent the pie from getting watery.
  • Use a combination of cheeses. A blend of mozzarella, Parmesan, and ricotta cheeses will give the pie a rich and flavorful filling.
  • Don't overcook the pie. The zucchini should be tender but still have a slight crunch.

Conclusion:

Summertime zucchini pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up all that extra zucchini you have growing in your garden. With its fresh, summery flavor and easy-to-make recipe, this pie is sure to become a new favorite.

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