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Zucchini Onion Pie — A Sliceable Summer Vegetable Pie for Lunches and Potlucks Pinterest recipe pin

Summer Zucchini Onion Pie

A sliceable savory pie of thin zucchini and sweet onion in a creamy, lightly set custard with a crisp blind-baked crust—perfect for summer lunches or potlucks.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 prepared 9-inch pie crust homemade or refrigerated, chilled
  • 2 medium zucchini about 1 1/2 pounds, thinly sliced (about 1/8-inch)
  • 1 large yellow onion thinly sliced
  • 1 teaspoon kosher salt divided
  • 1 tablespoon olive oil
  • 3 large eggs
  • 1 cup half-and-half or 3/4 cup whole milk + 1/4 cup heavy cream
  • 1 tablespoon cornstarch
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh, optional
  • 1 tablespoon chopped fresh parsley optional
Optional garnish
  • Fresh basil leaves for serving optional

Equipment

  • 1 9-inch pie dish
  • 1 Mandoline or sharp chef's knife
  • 1 10-inch skillet
  • 1 rimmed baking sheet

Method
 

Prep and blind-bake crust
  1. Preheat the oven to 375°F and place the pie crust in a 9-inch pie dish; prick the bottom with a fork, line with parchment and pie weights, and blind-bake for 12 minutes. Remove weights and bake another 4 minutes until just starting to color.
Prepare vegetables
  1. Thinly slice zucchini to about 1/8-inch thickness, place in a bowl, sprinkle with 3/4 teaspoon kosher salt, toss, and let sit 10 minutes. After resting, press the zucchini in a clean towel to remove excess moisture.
  2. Slice the onion thinly and heat 1 tablespoon olive oil in a skillet over medium heat; add the onion with a pinch of salt and cook 7–8 minutes until softened and translucent, then cool slightly.
Make filling
  1. In a bowl whisk together 3 eggs, 1 cup half-and-half, 1 tablespoon cornstarch, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Combine the drained zucchini, cooked onion, 1 cup cheddar, 1/2 cup Parmesan, and 1 tablespoon parsley (if using) in a mixing bowl, then fold in the egg mixture until evenly combined.
Bake pie
  1. Spoon the filling into the partially baked pie shell and smooth the top. Place the pie on a rimmed baking sheet and bake at 375°F for 35–40 minutes, until the top is lightly golden and the center jiggles only slightly.
Rest and serve
  1. Cool the pie on a rack for 15–20 minutes before slicing; garnish with fresh basil if desired and serve warm or at room temperature.

Notes

Pressing and draining zucchini is essential to avoid a watery pie; add the cornstarch to the custard for a firmer set. You can swap cheddar for Gruyère or Monterey Jack; for a crustless version bake at 350°F for 30–35 minutes and expect a denser texture. Store leftovers refrigerated up to 3 days and reheat at 325°F to crisp the crust.