This Easy Summer Zucchini and Onion Pie is a tasty way to enjoy fresh veggies! With layers of zucchini and sweet onions in a buttery crust, it’s perfect for warm days.
Honestly, it’s like a big hug from summer on your plate! I love serving it warm, but it’s also great as leftovers. Who doesn’t enjoy a slice of pie that’s packed with veggies? 😋
Key Ingredients & Substitutions
Zucchini: Fresh, tender zucchinis are key here. If zucchinis aren’t available, yellow squash makes a great substitute. You can even mix in grated carrots for added sweetness.
Onion: I love using a large yellow onion for its sweetness; however, red onion could work too for a nice color and flavor. If you need a milder taste, shallots are an excellent choice.
Cheese: While I usually prefer cheddar for its bold flavor, mozzarella gives a nice stretchiness. Feel free to use feta or goat cheese for a tangy twist!
Milk/Cream: I enjoy using half-and-half for richness. If you want a lighter option, swap it for almond milk or any plant-based milk. Just remember, it might change the flavor slightly.
How Do You Get the Perfect Cook on Zucchini?
Getting that perfect texture for the zucchini is crucial for the pie. Overcooking can lead to sogginess, so follow these steps:
- Slice zucchini thin to ensure they cook evenly. A mandoline slicer is a handy tool if you have one.
- Sauté with onions until just tender but still firm. Cook around 5 minutes—this allows them to remain slightly crisp in the pie.
- Let the vegetable mixture cool a bit before adding it to the pie crust. This helps prevent the crust from getting too soggy.
Easy Summer Zucchini and Onion Pie
Ingredients You’ll Need:
- 1 prepared pie crust (9-inch)
- 2 medium zucchinis, thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 3 large eggs
- 1 cup shredded cheese (such as cheddar, mozzarella, or a blend)
- 1/2 cup milk or cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or oregano (optional)
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This delightful pie takes about 15 minutes to prepare and 35-40 minutes to bake. That means you’ll have a delicious dish ready in under an hour! Just allow about 10 minutes for cooling before slicing. Perfect for busy days when you want something delicious and fresh!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot when you’re ready to bake your pie!
2. Sauté the Onions:
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté them until they are soft and translucent, which will take about 5-7 minutes. This brings out their natural sweetness!
3. Add Zucchini and Garlic:
Now, add the thinly sliced zucchini and minced garlic to the skillet with the onions. Cook everything together for another 5 minutes, allowing the zucchini to soften slightly. Once cooked, remove the skillet from heat and let it cool a bit.
4. Prepare the Egg Mixture:
In a mixing bowl, whisk together the eggs, milk or cream, salt, pepper, and any dried herbs you decided to use. This mixture will help bind everything together and add flavor!
5. Assemble the Pie:
Place your pie crust into a 9-inch pie pan, pressing it firmly into the edges. It’s okay to trim any excess dough. Next, spread the sautéed zucchini and onions evenly over the bottom of the crust.
6. Add Cheese and Egg Mixture:
Sprinkle the shredded cheese over the veggies, then carefully pour the egg mixture over everything, making sure it covers the greens and cheese evenly.
7. Bake the Pie:
Pop the pie in the preheated oven and bake for 35-40 minutes, or until the filling is set and the crust is golden brown. You’ll love the delicious aroma while it bakes!
8. Cool and Serve:
Once baked, remove the pie from the oven and let it cool for about 10 minutes before slicing. This helps it hold together nicely. Feel free to garnish with fresh parsley or basil for a bright touch!
Enjoy your delicious and easy summer zucchini and onion pie warm or at room temperature!
FAQ for Easy Summer Zucchini and Onion Pie
Can I Use a Different Type of Cheese?
Absolutely! While I recommend cheddar or mozzarella for their flavor and texture, you can try feta for a tangy kick, or goat cheese for creaminess. Mix and match your favorites to create a unique taste!
What If I Don’t Have Fresh Herbs? Can I Use Dried Ones?
Yes, dried herbs work perfectly! Just use about 1/3 of the amount as you would fresh—so for 1/2 teaspoon of dried thyme, about 1.5 teaspoons of fresh thyme would be good. Adjust to taste according to your preference!
How Do I Prevent the Crust from Getting Soggy?
To prevent a soggy crust, you can pre-bake it for about 5-10 minutes before adding the filling. Also, make sure to sauté the zucchini and onions just until soft, then let them cool slightly before adding to the crust.
Can I Make This Pie Ahead of Time?
Yes, you can prepare the pie a day in advance! Just assemble it and store it covered in the refrigerator until you’re ready to bake. Add an extra 5-10 minutes to the baking time if it’s coming straight from the fridge.
