Easy Zucchini Tomato Pie with Cheese and Herbs

If you have zucchini piling up on the counter this time of year, this is such a delicious way to use it.

I made this zucchini tomato pie the other day and it turned out so good — cheesy, savory, full of fresh herbs, and tucked into a flaky pie crust.

I started with a recipe I found online and made a few little changes of my own, including adding a splash of milk to make the filling a little creamier and topping the pie with slices of a small San Marzano tomato.

That tomato on top added such pretty color and a little extra fresh summer flavor.

This is one of those recipes that works beautifully for brunch, lunch or even a light dinner with a simple green salad.

Why You’ll Love This Zucchini Tomato Pie

This recipe is simple, but it feels a little special.

The zucchini, onions and garlic are sautéed in butter first, which gives the filling so much more flavor.

Then everything gets mixed with eggs, fresh herbs and plenty of cheese before being baked inside a pie crust.

The combination of sharp cheddar and mozzarella makes it cheesy without being too heavy.

And I love brushing the pie crust with Dijon mustard before adding the filling. It gives the whole pie just a little extra tang in the background.

Ingredients

• 1 9-inch pie crust (I used Ina Garten’s recipe here)
• 2 teaspoons Dijon mustard
• 3 tablespoons salted butter
• 4 cups thinly sliced zucchini (One large zucchini)
• 11/2 cup diced red onion
• 3 garlic cloves, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 large eggs, slightly beaten
• 1/4 cup milk
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme
• 1 cup shredded sharp cheddar cheese
• 1 small San Marzano tomato, thinly sliced

How to Make Zucchini Tomato Pie

Prepare the Pie Crust

The very best pie crust is the one I make from Ina Garten. You can use it for savory or sweet crust.

Preheat the oven to 375°F.

Line a 9-inch pie plate with the pie crust.

Brush the bottom of the crust with 2 teaspoons Dijon mustard and set it aside while you prepare the filling.

Cook the Zucchini, Onion and Garlic

Melt the butter in a large sauté pan over medium-high heat.

Add the sliced zucchini, diced onion and chopped garlic.

Sauté for about 7 to 8 minutes, until the onion begins to turn translucent and the zucchini is just starting to soften.

You don’t want to completely cook the zucchini at this point because it will continue cooking in the oven.

Remove the pan from the heat and allow the mixture to cool for about 5 to 10 minutes.

Make the Cheesy Egg Filling

In a large bowl, combine:

• Salt
• Pepper
• Eggs
• Milk
• Parsley
• Thyme
• Sharp cheddar cheese
• Mozzarella cheese

Stir everything together.

Add the cooled zucchini mixture and gently stir until everything is well combined.

Pour the mixture into the prepared pie crust.

Add the Tomato Slices

Thinly slice one small San Marzano tomato.

Arrange the tomato slices over the top of the pie.

I love this little addition because it makes the finished pie look so pretty and adds another fresh summer flavor.

Bake the Zucchini Tomato Pie

Bake at 375°F for 35 to 40 minutes, or until the crust is golden brown and the center of the pie is set.

The top should also be lightly golden.

Allow the pie to cool for several minutes before slicing.

It is wonderful served warm, but I also think it is delicious at room temperature.

A Few Tips for the Best Zucchini Pie

Zucchini naturally contains a lot of water, so sautéing it before baking is important.

Try not to overcook it in the skillet. You just want it starting to soften.

Letting the cooked vegetables cool for a few minutes before adding them to the eggs also helps prevent the eggs from beginning to cook too soon.

And don’t skip that Dijon mustard on the crust!

It sounds like a small step, but it adds a really nice layer of flavor.

What to Serve With Zucchini Tomato Pie

This zucchini tomato pie would be so good with:

• A simple green salad
• Fresh fruit
• A cup of soup
• Sliced garden tomatoes
• Fresh crusty bread

It would also be lovely on a brunch table alongside fruit, muffins and a simple salad.

Perfect for Using Up Summer Zucchini

Every summer, zucchini seems to go from “I have a couple” to “What am I going to do with ALL of this zucchini?” almost overnight.

Recipes like this are exactly why I love having zucchini around.

Instead of another zucchini bread, you can turn those fresh summer vegetables into a savory meal that everyone can enjoy.

Between the buttery vegetables, fresh herbs, melty cheese and that beautiful sliced tomato on top, this zucchini tomato pie is definitely one I will be making again.

And if you have extra zucchini from the garden, even better!

Easy Zucchini Tomato Pie Recipe

Prep time: About 20 minutes
Bake time: 35–40 minutes
Oven temperature: 375°F
Yield: One 9-inch pie

Ingredients

• 1 9-inch pie crust
• 2 teaspoons Dijon mustard
• 3 tablespoons salted butter
• 4 cups thinly sliced zucchini
• 1 cup diced onion
• 3 garlic cloves, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 large eggs, slightly beaten
• 1/4 cup milk
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 small San Marzano tomato, thinly sliced

Instructions

1. Preheat oven to 375°F.
2. Line a 9-inch pie plate with pie crust and brush the bottom with Dijon mustard.
3. Melt butter in a large sauté pan over medium-high heat.
4. Add zucchini, onion and garlic. Cook for 7 to 8 minutes, until the onion is slightly translucent and the zucchini is beginning to soften.
5. Remove from heat and cool for 5 to 10 minutes.
6. In a large bowl, whisk together the eggs, milk, salt, pepper, parsley and thyme.
7. Stir in the cheddar and mozzarella cheeses.
8. Add the cooled zucchini mixture and stir gently to combine.
9. Pour the filling into the prepared pie crust.
10. Arrange the sliced San Marzano tomato over the top.
11. Bake for 35 to 40 minutes, or until the crust and top are golden and the center is set.
12. Allow to cool slightly before slicing and serving.

Enjoy!