Zucchini Pie with Ricotta and Fresh Herbs

A savory summer pie that turns a pile of zucchini into a creamy, custardy slice you can serve warm or at room temperature. Shredded zucchini meets whole-milk ricotta, Parmesan, and a handful of fresh herbs inside a flaky crust.

This is the kind of pie that works for a quick dinner, a light lunch, or even as a meatless main with a simple salad on the side. No need to salt and drain the zucchini, just a quick squeeze in a towel, and it’s ready to bake.

What Makes This Zucchini Pie So Good

The filling sets up soft and sliceable, almost like a ricotta-based quiche but lighter, with tender bits of grated zucchini throughout. Dill brightens it all, and Parmesan gives the top a faintly nutty crust that crunches when you take a bite.

Because you squeeze the water straight from the shredded squash instead of salting and waiting, the prep is fast and the pie never gets watery. That texture stays consistent even the next day, so leftovers hold up in the fridge.

Ingredients

• 1 unbaked single-crust pie dough (9-inch): store-bought or your favorite homemade, fitted into a standard pie plate.
• 2 medium zucchini (about 1 lb): any green summer squash will work, no need to peel.
• 1 cup whole-milk ricotta: full-fat gives the creamiest texture and keeps the filling from cracking.
• 2 large eggs: room temperature is best so they blend smoothly.
• 1/2 cup grated Parmesan cheese: the powdery, finely grated kind, plus a little extra for the top.
• 1/4 cup chopped scallions: green parts only, for a mild onion note that won’t overpower.
• 1 clove garlic: minced, or use a tiny pinch of garlic powder in a pinch.
• 2 tbsp chopped fresh dill: use the feathery leaves, not the thick stems.
• 2 tbsp chopped fresh flat-leaf parsley: adds a clean green flavor.
• 1/2 tsp fine sea salt: adjust to your cheese, since Parmesan is already salty.
• 1/4 tsp black pepper: freshly ground.
• A tiny pinch of grated nutmeg: optional, but it pulls the creamy flavor together.

Variations / Substitutions

• Swap the ricotta for feta: use 1 cup crumbled feta instead. The pie will be saltier and more tangy, so reduce the added salt to just a pinch.
• Use other herbs: chives, basil, or a little tarragon work beautifully in place of dill, just keep the total amount about the same.
• Make it crustless: grease a 9-inch pie dish well, pour the filling straight in, and bake about 35 minutes instead of 45.
• Try a cracker crumb crust: crush 1 1/2 cups buttery crackers like Ritz with 4 tbsp melted butter and press into the pan. Bake for 10 minutes before filling.
• Add cherry tomatoes: halve a handful and scatter them on top before baking for a burst of color and a little acidity.

For a different shape using the same filling, try a crustless zucchini casserole baked in a smaller dish.

How to Make Zucchini Pie with Ricotta and Fresh Herbs

Step 1: Squeeze the Zucchini

Grate the zucchini on the large holes of a box grater, no peeling needed. Pile the shreds into a clean kitchen towel, gather the corners, and twist over the sink to wring out as much liquid as you can. You should end up with about 1 packed cup of dry-ish zucchini.

Don’t skip this squeeze. Zucchini holds a surprising amount of water, and if it goes into the filling wet, the pie will steam instead of bake into a neat slice.

Step 2: Combine the Filling

In a large bowl, whisk together the 1 cup ricotta, the 2 eggs, the minced garlic, the salt, pepper, and the pinch of nutmeg until smooth. Fold in the squeezed zucchini, the 1/2 cup Parmesan, the scallions, dill, and parsley, working gently until everything is evenly coated.

The mixture will be thick and speckled with green, and you’ll get a strong smell of fresh dill right away. Give it a taste for salt, remembering the Parmesan adds its own, so it should be just slightly under-salted.

Step 3: Assemble the Pie

Preheat your oven to 375°F (190°C) with a rack in the lower third, right below the middle. This helps crisp the bottom crust. If your pie dough is still cold from the fridge, let it sit for a few minutes so it’s pliable before you unroll it into a 9-inch pie plate.

Spoon the filling into the unbaked crust and smooth the top with a spatula. Scatter a light dusting of extra Parmesan over the surface to form a thin, golden crust in the oven.

Step 4: Bake the Pie

Set the pie on a baking sheet to catch any drips and slide it onto that lower rack. Bake for 40 to 45 minutes, until the top is deeply golden and the center barely jiggles when you nudge the pan.

If the edges of the crust brown too quickly, tent them with strips of foil after about 25 minutes. The filling will puff up slightly as it bakes, then settle as it cools, so don’t worry if it looks a little domed.

Step 5: Cool and Slice

Let the pie rest on a wire rack for at least 10 minutes before you cut into it. The hot filling needs that time to firm up so the slices come out clean, with the custard clinging to the zucchini instead of running onto the plate.

Slice with a sharp knife and serve warm, with a crackly top and a soft, herb-flecked center that holds its shape.

Tips for the Best Zucchini Ricotta Pie

• Use room temperature eggs straight from the counter. Cold eggs can make the ricotta mixture seize up and take longer to bake evenly.
• Squeeze the zucchini as dry as you can, then give it one more twist. Even a little extra water can make the bottom crust soggy.
• Check the crust color through the oven window around the 30-minute mark. Every oven is different, and a dark pie pan will brown faster than a light metal one.

Bake times by pie dish:

Pie dish type	Bake time
Light metal pie pan	40 to 45 minutes, until center jiggles only slightly
Glass or ceramic pie dish	45 to 50 minutes, watch the crust edges closely

Storing Leftovers

• Refrigerate: cover the cooled pie tightly and keep it in the fridge for up to 4 days. The slice stays creamy and sliceable cold.
• Reheating: warm individual slices on a baking sheet in a 350°F oven for about 10 minutes, or until the center is hot. A microwave works in a pinch, though the crust loses its crunch.
• Serve cold: this pie is genuinely good straight from the fridge for a picnic or a packed lunch.

What to Serve with Zucchini Ricotta Pie

A bright, crunchy salad dresses the plate well, something with lemon and olive oil to cut through the creamy filling. Arugula with shaved pecorino and a sharp vinaigrette works, or a simple cucumber and dill salad on the side. For something heartier, serve it next to grilled Italian sausages or roasted chicken thighs.

Frequently Asked Questions

Can I use yellow squash instead of zucchini?

Yes, yellow summer squash behaves exactly the same way. You don’t need to change a thing.

Do I have to squeeze the zucchini?

Squeezing is not skippable. Ungrated zucchini will release water as it bakes, which separates from the custard and makes the crust wet and gummy.

Can I make the pie ahead of time?

You can bake it a day ahead, cool it completely, and refrigerate. Reheat gently or serve cold. The crust may soften slightly overnight, but the filling stays firm.

What if I don’t have fresh herbs?

Dried herbs are fine in a pinch, just use a third of the amount. Dried dill works, but the flavor will be earthier, not as bright.