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Zucchini Pie

Zucchini pie with a creamy ricotta-set custard and a deeply golden top. Shredded zucchini squeezed very dry helps the pale ribbons stay tender, while chopped sun-dried tomatoes create deep-red pockets throughout each slice.
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Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Zucchini pie base
  • 3 cup shredded zucchini Squeezed very dry.
  • 4 eggs
  • 1 cup ricotta cheese
  • 0.5 cup grated parmesan
  • 0.25 cup all-purpose flour
  • 1 tsp baking powder
  • 3 tbsp olive oil
  • 1 small onion Grated.
  • 2 clove garlic
  • 0.25 cup sun-dried tomatoes in oil Chopped.
  • 2 tbsp fresh basil Chiffonade.
  • 0.5 tsp dried oregano
  • 1 salt and pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare and mix
  1. Preheat the oven to 375°F and grease a 9-inch pie dish.
  2. Squeeze all moisture from the shredded zucchini aggressively so the pie bakes up set instead of watery.
  3. Whisk the eggs and olive oil, then mix in the ricotta, parmesan, zucchini, onion, and garlic until evenly combined.
  4. Fold in the flour, baking powder, sun-dried tomatoes, basil, oregano, salt, and pepper just until the batter looks uniform with no dry spots.
Bake and finish
  1. Pour the mixture into the greased pie dish, then bake for 35–40 minutes at 375°F until deeply golden and set in the center.
  2. Cool for 10 minutes, then top with extra fresh basil before slicing.

Notes

For the best custard texture, squeeze the zucchini firmly until it feels almost springy and not wet. Store leftovers covered in the refrigerator for up to 3 days; rewarm in the oven until just heated through. Freezing is not recommended because the zucchini can release moisture when thawed. For a dairy-light swap, use part-skim ricotta and reduce parmesan slightly to keep the custard creamy without as much richness.