Return to Content

Zucchini Pie

Zucchini Pie
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 4.

You can use French bread dough for the crust, cutting off enough dough to line an eight-inch pie plate when rolled out thin. Do this after the dough has risen once and been punched down. Do not let it rise again. Or, use your favorite pizza crust or pie crust recipe.


  • 2 cups thinly sliced zucchini
  • 1 garlic clove, minced
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 cup milk
  • 1 egg
  • 1/4 teaspoon each: marjoram, salt, and pepper
  • 1/2 cup shredded cheese
  • 1/2 tomato, sliced


Sauté the zucchini and garlic in hot oil briefly. Add the butter and flour, and stir for about 5 minutes. Cool. Beat the milk, egg, and spices together, and mix with the zucchini mixture. Line a pie plate with preferred crust, spread the filling over the crust, and top with the shredded cheese. Decorate with tomato slices. Bake at 400 degrees F for 25 minutes, or until the crust is golden brown.
Updated Wednesday, December 12th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111