Zucchini Pie
Vegetable shortening, zucchini, thinly sliced and grated parmesan come together in this vegetarian — 70 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rub the shortening into the flour and salt until the mixture resembles coarse crumbs, then sprinkle in just enough cold water to bring it together into a dough, wrap and chill for 30 minutes.
- Roll the dough out on a floured surface and line a 23 cm pie dish, trimming the edges, then chill while you make the filling.
- Soften the chopped onion in the olive oil over medium heat, add the sliced zucchini and cook for about 8 minutes until they release their moisture and begin to colour, then let cool slightly.
- Beat the eggs in a bowl and stir in the parmesan, parsley, basil, a little salt and plenty of black pepper, then fold in the cooked zucchini and onion.
- Pour the filling into the chilled pastry case and spread it level.
- Bake in an oven preheated to 190 C for 35 to 40 minutes, until the pastry is golden and the centre is set, no longer wobbly, and the egg custard reaches at least 71 C.
- Let the pie rest for 10 minutes before slicing, and serve warm or at room temperature.
You'll use: Oven
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Parmesan
- pecorino · grana padano · aged asiago
Tips & common questions
How long does Zucchini Pie take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Zucchini Pie vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Zucchini Pie is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Zucchini and zucchini blossoms' pie (21515445933).jpg by Luca Nebuloni from Milan, Italy, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.