Mom’s Zucchini Pie is a wholesome and delicious recipe that transforms fresh zucchini into a golden, cheesy, and savory pie. It’s the perfect dish for breakfast, brunch, or even a light dinner. With simple ingredients like zucchini, eggs, cheese, and herbs, this pie captures the taste of home-cooked comfort in every bite.
Mom’s Zucchini Pie:
This delightful dish is not only easy to make but also a clever way to use up garden-fresh zucchini. Its rich flavor and satisfying texture make it a go-to favorite that’s both nutritious and comforting—just like Mom used to make.
History of Zucchini Pie:
Zucchini became a popular garden vegetable in the early 20th century, thanks to Italian immigrants who brought the versatile squash to American kitchens. Creative home cooks started incorporating it into breads, casseroles, and pies. Mom’s Zucchini Pie grew in popularity during the 1970s as part of the wholesome home-cooking trend, combining garden-fresh vegetables with family-friendly appeal. Over the years, it has remained a timeless recipe for generations.
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Mom’s Zucchini Pie – A Light, Flavorful, and Comforting Family Favorite
Ingredients
- 2 cups zucchini, thinly sliced
- 1 small onion, chopped
- 1 cup shredded mozzarella or cheddar cheese
- 3 large eggs
- ½ cup biscuit mix or flour
- ¼ cup vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pie dish.
- Sauté zucchini and onion in a little oil until tender; let cool slightly.
- In a bowl, whisk eggs, cheese, biscuit mix, oil, and seasonings.
- Stir in the sautéed zucchini and onion mixture until well combined.
- Pour into the prepared pie dish and smooth the top evenly.
- Bake for 30–35 minutes or until golden and set in the center.
- Cool slightly before slicing and serving warm or at room temperature.
Notes
- Fresh garden zucchini offers the best flavour and texture.
- Use part-skim cheese for a lighter version.
- Add a pinch of red pepper flakes for a subtle kick.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven for a crisp crust.
Tips for Zucchini:
- Drain excess liquid from cooked zucchini to prevent sogginess.
- Add diced bell peppers or spinach for extra color and nutrients.
- Use a pie shield to avoid over-browning the edges.
- Serve with a side salad or soup for a complete meal.
- Double the recipe and bake in a casserole dish for larger gatherings.
FAQ’s for Pie:
Q: Can I make Mom’s Zucchini Pie ahead of time?
Yes, it can be made ahead and reheated in the oven before serving.
Q: Can I freeze zucchini pie?
Yes, wrap tightly and freeze for up to 2 months. Reheat in the oven to restore texture.
Q: What kind of cheese works best?
Mozzarella, cheddar, or a mix of both adds the best flavor and melt.
Q: Can I make it gluten-free?
Yes, substitute gluten-free biscuit mix or flour.
Q: Can I add meat?
Cooked bacon, ham, or sausage can be added for extra flavour.
Conclusion:
Mom’s Zucchini Pie is a delicious celebration of simplicity and comfort. With its fresh ingredients and golden, cheesy finish, it’s a dish that brings warmth and nostalgia to every table. Whether for brunch, dinner, or potlucks, this pie is a timeless favorite that never goes out of style.