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Zucchini Pie Recipes

Zucchini Pie with Ricotta and Fresh Herbs Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 unbaked single-crust pie dough (9-inch)
  • 2 medium zucchini (about 1 lb)
  • 1 cup whole-milk ricotta
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped scallions (green parts only)
  • 1 clove garlic, minced
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • pinch of grated nutmeg (optional)

Method
 

  1. Grate the zucchini on the large holes of a box grater, then squeeze very dry in a clean kitchen towel. Set aside.
  2. In a large bowl, whisk the ricotta, eggs, garlic, salt, pepper, and nutmeg until smooth. Fold in the squeezed zucchini, Parmesan, scallions, dill, and parsley.
  3. Preheat oven to 375°F (190°C). Fit the pie dough into a 9-inch pie plate. Spoon the filling into the crust, smooth the top, and scatter a little extra Parmesan over the surface.
  4. Bake on a baking sheet for 40 to 45 minutes, until the top is golden and the center barely jiggles. Tent the crust edges with foil after 25 minutes if they brown too quickly.
  5. Let the pie cool on a rack for 10 minutes, then slice and serve warm.

Notes

The pie needs that 10-minute rest so the custard sets. If you cut it right out of the oven, the filling will spill out and not hold its shape. For a deep golden top, run it under the broiler for the last minute, watching carefully so the Parmesan doesn’t burn.