This Zucchini Pie with Goat Cheese and Herbs is the best way to use up zucchini! It’s the perfect brunch or dinner pie.
- 1 9" butter pie dough (or check out this cream cheese pie dough or whole wheat pie dough)
- 3 large eggs
- ¼ cup (56 grams) heavy cream
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1 tablespoon lemon juice
- Zest of 1 lemon (about 2 teaspoons)
- Pinch chili flakes (optional)
- 3 medium zucchini or summer squash (about 16 ounces), shredded, squeezed of excessive moisture
- ⅓ cup fresh herbs (see notes)
- 1/2 cup (56 grams) crumbled goat cheese
- Preheat oven to 425ºF.
- Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer for 10 minutes.
- Once chilled, line the pie dough with a parchment round piece of paper and then add pie weights (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 carefully remove the parchment and pie weights. Return to oven and bake for an additional 7 minutes. Set aside until ready to use.
For Filling and Baking:
- Turn heat down to 375ºF.
- In a large bowl whisk together eggs, heavy cream, salt, pepper, lemon juice, zest and chili flakes. Fold in the squeezed zucchini, herbs and goat cheese.
- Pour the filling into the parbaked crust and bake at 375ºF for 40-45 minutes, until the filling is set. If necessary, cover the edge of the crust with foil to prevent it from burning. Let cool for about 10 minutes before slicing.
Want to make this simple? Go ahead and use a store-bought pie crust, just make sure you par-bake the crust as instructed.
Suggested herbs to use are basil, dill, cilantro, and parsley. But feel free to experiment with different combinations of herbs!
Want to make it crustless? You can make it as a casserole in a roughly 8″ dish. Either a round or square baking dish should work. Follow all the directions for baking the filling. Serve alongside a protein or a side salad!
This recipe was originally published in 2019, but updated with new photos in 2021.
Keywords: zucchini pie, savory summer pie