Zucchini Pie
User Reviews
4.4
Zucchini Pie
Description
This Zucchini Pie is built on a tender, crumbly crust prepared from flour, sugar, cornstarch, salt, and melted butter. The filling layers paper-thin slices of sweet onion first, then spreads a sharp cheese blended with mayonnaise over the onions before arranging thin zucchini slices in a spiral pattern on top. A sprinkle of salt, black pepper, and fresh thyme leaves enhances the filling’s flavor. The pie is finished with a topping of cheddar cheese and Ritz cracker crumbs, which crisp up during baking.
Baked at 350°F initially under foil, then optionally browned further under the broiler, the pie combines creamy melted cheese, tender zucchini, and a crispy golden crust. Serving it hot with fresh thyme sprinkled on top brings out the herbaceous notes. The thin slicing of zucchini and onions ensures even cooking and a balanced texture.
Careful selection of young slender zucchini and slicing with a mandoline helps achieve the desired delicate texture. The recipe can be prepared ahead and baked when ready. Using sharp cheeses provides enough flavor to complement the mild zucchini. Mozzarella is less suitable due to mild taste.
Ingredients
crust
- 4 ounces butter melted, unsalted
- 1 1/2 cups all-purpose flour
- 1 Tbsp sugar
- 1 Tbsp cornstarch
- 1 tsp salt
filling
- 3 lender zucchini sliced very thinly on a mandoline
- 1/2 medium sweet onion sliced paper thin on a mandoline
- 1 cup cheddar cheese Gouda, Gruyere, Parmesan, Asiago, or a mix, sharp
- 1/3 cup mayonnaise I love Duke's
- 1 pinch black pepper
- thyme fresh leaves
garnish
- 2 Tbsp cheddar cheese
- 2 Tbsp cracker crumbs Ritz
Instructions
- Preheat oven to 350°F.
for the crust
- Toss the flour with the sugar, cornstarch and salt and then drizzle in the melted butter until the mixture becomes crumbly. Make sure all the flour gets moistened. Pat the crust into a 9 inch tart pan with a removable bottom. Press it up the sides of the pan. Prick the bottom of the dough all over with a fork. Bake for 12 minutes. Set aside.
for the filling
- Put a layer of onions on the bottom of the crust. Mix the cheese and mayo and spread it over the onions. Top with the zucchini, layering them in a spiral pattern.
- Sprinkle with salt and fresh cracked black pepper. Top with the cheese and the cracker crumbs.
- Tent loosely with foil and bake for 20-25 minutes until the cheese is bubbling and browned. If necessary you can run it under the broiler at the end for more color.
- Serve hot with a sprinkle of fresh thyme.
Notes
- Choose young slender zucchini and slice them very thinly on a mandoline for best texture.
- Use a sharp-flavored cheese blend for the filling and topping to enhance the mild zucchini flavor.
- The pie can be prepared in advance and baked just before serving.
- Baking under foil first then broiling briefly helps achieve a browned, bubbly cheese topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 296kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 407mg | 17% |
| Potassium | 212mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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