Name: Zucchini Pie with Goat Cheese and Herbs
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8-10 slices
Cuisine: Dinner Pie
Ingredients: 1 pie dough from classic butter, gluten free, or cream cheese pie dough; 3 eggs; ¼ cup cream; 1 teaspoon salt; 3/4 teaspoon ground black pepper; 3 medium zucchini or summer squash (about 16 ounces), shredded, squeezed of excessive moisture; 1 tablespoon lemon juice; Zest of 1 lemon (about 2 teaspoons); Pinch chili flakes (optional); ⅓ cup fresh herbs; 1/2 cup (2 ounces) fresh crumbled goat cheese

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This savory Zucchini Pie with Goat Cheese and Herbs is the perfect way to use up all of that fresh, gorgeous summer zucchini. This pie makes for a great light dinner when paired with a salad, the perfect brunch addition, or a stand-alone appetizer.

Savory Zucchini Pie with Goat Cheese and Herbs

If you are like me, you are looking for every single possible way to use up zucchini at this time of year! Zucchini has a neutral flavor, which allows it to morph to tastes like whatever it is cooked with. This pie is paired with tons of summer herbs and goat cheese. You can use whatever mix of herbs you like; iI have listed some of my personal recommendations below. This pie would be fantastic option for a light dinner, paired with a salad, or as a unique addition to the brunch menu.

Zucchini Pie Ingredients

eggs
cream
zucchini (or summer squash!)
lemon
chili flakes (optional)
fresh herbs
fresh crumbled goat cheese

Shredded Zucchini Tips

There are two easy ways to shred zucchini. You can do it using the biggest holes on a box grater. Or, you can do it with the grating attachment on a food processor. Make sure to wash the zucchini well first.

If you are using the box grater, cut off one end of the zucchini. Keep the other end attached and use as a “handle” to grate it safely with the box grater. Grate into a thin tea towel or cheesecloth, over a strainer. After you’ve grated the zucchini, squeeze it to release some of the moisture.

If you are using the shredding disk, cut off both ends of the zucchini. Cut the zucchini into 2 inch pieces and place in the shoot to grate. Once you’ve grated, place the zucchini into a thin tea towel or cheesecloth over a strainer. Squeeze it to release some of the moisture.

What type of herbs to use

The best part about this zucchini pie is that you can add in whatever herbs you love or have available. You can mix and match. Both zucchini and goat cheese offer a pretty neutral flavor base, so adding different herbs will really dictate your desired flavor. Here are some suggested herbs to use:

basil
dill
cilantro
parsley
green onions
green garlic / garlic scapes
thyme
chives

Zucchini PIE CRUST OPTIONS

The pie is perfect baked in a classic butter pie crust (or made gluten-free) or my favorite choice, a cream cheese butter crust made in a food processor. Want to make it even easier? Go ahead and use a store-bought pie crust; just make sure you par-bake the crust as instructed.

Believe it or not, this dish falls into the category of custard pie. A custard pie uses milk or cream and eggs to form the base of a filling. This custard base has just three eggs, so the filling won’t get as puffy as one with a lot of eggs. All custard pies set up fully as they cool, but because this is a savory pie, you’ll want to eat it hot. Let it sit for 5-10 minutes before cutting into it to give it a little time to settle. If you cut it right away, it will be slightly runny.

Custard pies are baked at a lower temperature so they don’t overcook the eggs. Because of this, you’ll need to par-bake your pie crust before you make the filling to prevent any soggy pastry bottoms.

How to Par-Bake a Pie Crust

Because the zucchini filling is baked at a lower temperature, you’ll want to partially cook your pie crust.

Preheat your oven to 425ºF and place the rack in the lower middle part of the oven.
Place your pastry inside of your pie dish. Take a fork and dock the pie crust all over so that the steam escapes during baking.
Cut out a parchment paper circle and press it in the pie dish, taking care to push it into the edges of the pastry.
Add pie weights to the parchment (or dry rice or beans or lentils), making sure to push pie weights to the edges.
Bake for 20 minutes, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 10 minutes. Set aside until ready to use.

WANT TO MAKE THIS WITHOUT A CRUST?

This filling is delicious all on its own. You could make this zucchini pie without a crust, but you’ll have to start calling it a casserole instead of a pie! You can make it in a roughly 8″ dish. Either a greased round or square baking dish will work. Follow all the directions for making the zucchini filling and baking the pie. Serve alongside a protein or a fresh salad.

Other savory pie recipes you may like:

MAKE SURE TO COMMENT BELOW AND TAG @EVERYDAYPIE ON INSTAGRAM IF YOU MADE THIS SAVORY ZUCCHINI PIE OR IF YOU HAVE QUESTIONS! HAPPY BAKING!