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Italian Zucchini Pie

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Italian Zucchini Pie

Looking for a great way to use up zucchini? This is a fabulous recipe for Italian Zucchini Pie. It’s a twist on both zucchini and pie. It’s great fresh and freezes well too! This recipe was originally given to meΒ by a good friend with an enormous organic garden and orchard in Southwestern Missouri.

Italian Zucchini Pie

Yield: 8 pieces

Italian Zucchini Pie

Italian Zucchini Pie
Prep Time 20 minutes
Cook Time 20 minutes


  • 4 cups sliced (or shredded) zucchini
  • 1 cup coarsely chopped onion
  • 1/2 cup butter (or oil)
  • 2 Tbs parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder (I usually use "real" crushed garlic)
  • 1/4 tsp basil
  • 1/2 tsp oregano
  • 2 eggs, well beaten
  • 2 cups shredded mozzarella cheese
  • 2 tsp. prepared mustard
  • 9" pie shell


  1. Heat oven to 375 degrees.
  2. In a 10" skillet, cook the zucchini, onions, and garlic (if using fresh) in butter and/or oil until tender (about 10 minutes).
  3. Stir in the parsley and seasonings. In a large bowl, blend the eggs and cheese together and stir into the veggie mix.
  4. Prepare the crust and spread mustard on the crust.
  5. Bake for 18-20 minutes or until a knife comes out clean.
  6. Let stand 10 minutes before serving.
  7. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

I have frozen these in years with bumper zucchini crops and intend to freeze a couple this week. I freeze them before baking and then just pop them in the oven while they are still frozen and bake for 34-40 minutes.

Yum! Enjoy. This recipe is shared at Life As Mom, Real Food Forager, Simple Lives Thursday andΒ  Food Renegade. For more yummy ideas, check out their blogs!

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About Michelle

Michelle Marine is the author of How to Raise Chickens for Meat, a long time green living enthusiast and rural Iowa mom of four. An avid traveler, Michelle has lived on three different continents and has driven all four kids across the entire USA (by herself!). She loves sharing farm-to-table recipes, their family travel adventures, and gardening and homesteading tips on her popular lifestyle blog, SimplifyLiveLove.com.


  1. blankMichelle says

    Katie, I LOVE LOVE LOVE zucchini! I like it shredded and sauteed with onions and garlic and little cheese, sliced and sauteed with onions and tomatoes, cooked with ground beef and a little lemon, in this zucchini pie, in cake, and this morning I made Life as Mom’s zucchini waffles. Have you checked out her Ultimate Recipe Swap featuring tons of zucchini recipes? Yum, yum, yum. I hope I get a lot more zucchini before the bugs kill all my plants! πŸ™‚

    • blankKatie @ CookGardenSew says

      I did check out the recipe swap and added a few of mine too! I never knew I liked zucchini until I started growing it and I am quickly realizing I love it too! I am sitting down to make this one right now, except I don’t have any pie crust on hand so I may make one from scratch. Hopefully I’ll have a yummy picture to post tonight!

        • blankKatie @ CookGardenSew says

          I made it tonight and changed it up a bit, adding yellow squash and more eggs and baking it in the cast iron skilliet in the oven sans crust. It was delicious! The kids named it “egg Cake.” πŸ™‚

          Thanks again for sharing!

  2. blankKaye says

    mmmm- this sounds better than the Chicken, zucchini and tomato basil bake I made tonight. I might have to try this one soon.

  3. blankJane in Davenport says

    I have the exact same recipe except it calls for crescent rolls for the crust. I am going to give it a try with a pie crust. Love your blog, BTW!

  4. blankregina says

    dear michelle,
    your zuchini pie looks good. i love zuchini.thanks for sharing the recipe.i will it try.
    have a wonderful week,
    love regina

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