If there’s one dish I could serve to friends, family, and honestly just about anyone who comes to my door in summer, it’s Zucchini Pie. Tender slices of zucchini nestled inside a savory, golden crust, with just enough sharp cheese and creamy mayo to tie everything together—this pie brings comfort and garden-fresh flavor in every bite. Whether you’re looking for a stunning side or a light vegetarian main, this recipe makes zucchini the star in a way that’s both cozy and just a little bit fancy.

Ingredients You’ll Need

Even though Zucchini Pie is all about simplicity, each ingredient is chosen to boost flavor, give the perfect texture, or add a pop of color. The combination makes every bite memorable, turning humble veggies into something you’ll want to make again and again.

4 ounces unsalted butter, melted: Gives the crust a rich, flaky tenderness that tastes deliciously homemade.
1 1/2 cups all purpose flour: The hearty backbone of your crust, ensuring it stands up to the juicy filling.
1 Tbsp sugar: Just a tiny touch to balance out the savory elements and highlight the freshness of the vegetables.
1 Tbsp cornstarch: For a tender, slightly crisp crust that holds together beautifully.
1 tsp salt: Essential for boosting all the flavors in both the crust and filling.
3 slender zucchini, sliced very thinly on a mandoline: The undeniable star—go for young, tender zucchini for the sweetest flavor and prettiest spirals.
1/2 medium sweet onion, sliced paper thin on a mandoline: Adds delicate sweetness and a gentle bite to the pie’s base.
1 cup sharp cheddar cheese (or Gouda, Gruyere, Parmesan, Asiago, or a mix): The cheese is what gives this dish its savory richness and gooey, tempting finish—choose one with a kick, or mix a few favorites.
1/3 cup mayonnaise (I love Duke’s): Binds the filling and lends just the right creaminess—it’s the secret ingredient that keeps everything luscious.
1 pinch black pepper: For a subtle kick and a little warmth to complement the zucchini.
Fresh thyme leaves: A sprinkle of fresh herbs ties all the flavors together and makes the top look extra inviting.
2 Tbsp cheddar cheese (for topping): Gets bubbly and golden for the ultimate cheesy top.
2 Tbsp Ritz cracker crumbs (for garnish): Adds crunch and a dash of buttery flavor that everyone loves.

How to Make Zucchini Pie

Step 1: Prepare the Crust

Start by heating your oven to 350°F so it’s ready when you are. Toss the flour with sugar, cornstarch, and salt right in a bowl. Drizzle in that melted butter, stirring until everything is nice and crumbly—don’t rush, make sure every bit of flour is moist and sandy. Press this lovely, buttery goodness evenly into a 9-inch tart pan with a removable bottom, and work it up the sides for a sturdy shell. Prick the base all over with a fork to prevent sogginess, then pre-bake for 12 minutes. Set aside while you work on the filling.

Step 2: Prepare the Vegetable Filling

Time for some mandoline magic! Slice your zucchini and onion paper-thin. Trust me, it makes a huge difference—ultra-thin slices look gorgeous and bake up sweet and tender. Layer the onion slices on the bottom of your pre-baked crust for a mellow-sweet base.

Step 3: Mix the Cheese and Mayonnaise

In a small bowl, combine your cheese (use a blend if you like bold flavor) with mayo and a generous pinch of black pepper. This creates a creamy, rich mixture that you’ll gently spread over the onions. Don’t worry if it’s thick—just coax it into an even layer, as it’ll melt and spread perfectly in the oven.

Step 4: Assemble the Zucchini Pie

Take your time and layer those zucchini slices in a pretty spiral pattern over the cheese-mayo mixture. This is your chance to get creative—circle them out from the center for that wow-worthy finish. Sprinkle with salt and another little crack of pepper for a punch of flavor.

Step 5: Add Toppings and Bake

Once your zucchini is beautifully arranged, shower the top with more cheese and a generous dusting of Ritz cracker crumbs. Loosely tent some foil over the top to keep things moist (but let a little steam escape), then bake for 20–25 minutes. The kitchen will start smelling incredible. Peek under the foil to check—when the top is golden and the cheese is bubbling, it’s ready! Need a little extra color? Pop it under the broiler for a minute or two. Garnish with a smattering of fresh thyme before serving.

How to Serve Zucchini Pie

Garnishes

A flourish of fresh thyme leaves on top is all you need, but adding extra sharp cheese or even a scattering of chopped chives can take things up a notch. Just before serving, a little drizzle of good olive oil adds gloss and richness—so simple, yet so special.

Side Dishes

Zucchini Pie is super versatile on the table! Pair it with a crisp, lemony green salad or sliced tomatoes sprinkled with flake salt for a light summer meal. If you want a bit more heartiness, roasted potatoes or a bright bean salad make excellent companions.

Creative Ways to Present

Serve Zucchini Pie as cut wedges for a classic look, or try slicing it into smaller squares for a delightful appetizer. Want to get really fancy? Garnish each slice with a dollop of whipped herbed goat cheese and a thyme sprig—suddenly it’s ready for any special occasion.

Make Ahead and Storage

Storing Leftovers

Once cooled, any leftover Zucchini Pie can be slipped into an airtight container and popped into the fridge. It’ll stay tasty for up to three days, making it perfect for lunchboxes or easy snacking the next day.

Freezing

This pie actually freezes better than you might think! Wrap cooled slices individually in plastic wrap and then foil, or use a freezer-safe container. When you’re ready, defrost overnight in the fridge for best texture and taste.

Reheating

To reheat, simply pop a slice (or two) in a 350°F oven for about 10–15 minutes, until warmed through. This keeps the crust crisp and the cheese melty. In a pinch, the microwave will do, but the oven really delivers the just-baked vibe.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash is just as tender and mild, and will look beautiful mixed with or swapped for zucchini in your pie. The method stays exactly the same.

What’s the best cheese for Zucchini Pie?

Sharp cheddar is my go-to, but you can experiment with Gruyere, Gouda, Parmesan, or a combination for extra depth. The bigger the flavor punch, the better—it really perks up the mild zucchini.

Can I make Zucchini Pie ahead and bake it later?

Yes! Prep everything up to the final bake and refrigerate, tightly covered. When you’re ready, bake as usual (you may need to add a few extra minutes since it’ll be cold coming from the fridge).

How do I get the zucchini slices extra thin?

A mandoline slicer truly makes this quick and foolproof, but a sharp knife and a steady hand work too. Aim for slices that are almost translucent for the nicest texture and appearance.

Can I make this gluten-free?

Definitely—just substitute a 1-to-1 gluten-free flour blend for the all-purpose flour and choose gluten-free cracker crumbs for topping. The rest of the recipe stays the same!

Final Thoughts

If you’ve never tried Zucchini Pie before, I can’t wait for you to experience just how much flavor and comfort a handful of simple ingredients can deliver. Let this recipe become your new go-to for gatherings, picnics, or anytime you need a dish that’s as impressive as it is delicious. Happy baking!