When zucchini is abundant, it’s time for zucchini pie.
Will Dickey
Zucchini pie is the perfect dinner for late summer, when there’s always an abundance ofzucchini.
This allows the nuttiness and natural sweetness of the vegetable to come through.
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What Is Zucchini Pie?
Ingredients in Zucchini Pie
A brief overview of the ingredients you’ll need to start this dish.
But this brief recap should help streamline your process and preparation.
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The full recipe is below.
Don’t immediately cut into the zucchini pie.
Let it rest 30 minutes.
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During this period, the pie filling will firm up nicely.
While it cools, make some sides like agreen saladortomato saladto finish the meal.
How To Store Zucchini Pie
Zucchini pie should be stored in an airtight container in your fridge.
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It is best for three to four days.
Freeze this pie by wrapping it in plastic wrap and sealing it in a container.
Reheat the pie in a 350F oven for 20 minutes.
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Ingredients
1/2(14.1-oz.)
refrigerated piecrusts
All-purpose flour
2Tbsp.
unsalted butter
5small (1 3/4 lb.
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total) zucchini, thinly sliced (6 cups)
1large (12 oz.)
white Cheddar cheese, shredded (about 2 cups)
1(5.2-oz.)
container garlic-and-herb spreadable cheese (such as Boursin), softened
2Tbsp.
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chopped fresh flat-leaf parsley
1/2tsp.
black pepper
Directions
Prepare oven and piecrust:
Preheat oven to 400F.
Roll out piecrust on a lightly floured work surface into a 12-inch round.
Place in a 9-inch pie plate, pressing into bottom and sides of pie plate.
Fold edges under, and crimp as desired.
Place parchment paper over dough in pie plate; fill with pie weights or dried beans.
Bake in preheated oven until crust is starting to set, about 10 minutes.
Carefully remove pie plate from oven, and remove parchment paper and pie weights.
Transfer to a wire rack; let cool to room temperature, about 20 minutes.
Reduce oven temperature to 375F.
Transfer to a colander placed over a bowl.
Let cool 10 minutes.
Gently press on zucchini mixture to remove excess water.
Add zucchini mixture, and stir to combine.
Spoon into prepared piecrust.
Let stand 30 minutes.
