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ZUCCHINI PIE (AKA ZUCCHINI EGG BAKE)


Top down view of a slice of zucchini pie. Below the in focus slice of egg bake, you can see the pan of zucchini pie, plates, utensils, and a white napkin.

Zucchinis are starting to make their debut at our local farmers market, which means we’re about to see zucchini in bulk from family, friends, and co-workers. There is just something about zucchini plants that are prolific and you suddenly find yourself swimming in them. If you are also finding yourself suddenly blessed with lots and lots of zucchini, you know it’s important to find different things to make with this vegetable to keep things interesting!


This zucchini pie recipe is one of our favorite ways to use zucchini. It’s an easy breakfast recipe that helps us to get a serving of vegetables in the morning and is high in protein. This zucchini egg bake is also a great recipe for those who love to meal prep as leftovers stay well in the fridge for several days, making weekday mornings easier.


If you’re looking for what to make with zucchini, are wanting to find recipes to help you and your family get a serving of vegetables in at breakfast, or love eggs and want to try a new egg bake recipe, this zucchini pie recipe is a must-try.


TELL ME ABOUT THIS ZUCCHINI PIE RECIPE


Level of difficulty: Easy. Chopping the zucchini is the most involved part of this egg breakfast dish. Then it’s just layering and putting your egg bake in the oven!

Flavor: The eggs and Italian seasoning are the most prominent flavors, while the creamy cheeses and zucchini play a supporting role flavorwise.

Time: It will take you about 55 minutes to make zucchini pie. This includes time to chop, layer, and cook your veggie egg bake.


Ingredient shot for this zucchini egg casserole recipe. Shows slices of swiss, gouda, shredded parmesan, zucchinis, eggs, and spices.

INGREDIENTS NEEDED FOR THIS ZUCCHINI EGG CASSEROLE RECIPE


Fresh Produce - Zucchini: you will need 2-3 medium sized zucchinis for this easy egg bake

Cheese - Gouda, Swiss, and Parmesan: This vegetarian egg bake is packed with 3 varieties of cheese. This adds a wonderful creaminess to your crustless zucchini pie recipe.

Eggs: 10 large eggs are needed for this zucchini egg casserole

Seasoning - Italian Seasoning, Salt and Pepper: don’t skimp on the seasoning!


9 photo collage showing how to assemble your egg bake.

OVERVIEW: HOW TO MAKE ZUCCHINI PIE


  1. Pre-heat oven and prep baking dish. Pre-heat oven to 375°F (190°C) and spray a deep pie plate with non-stick cooking spray and set aside. Note: if you don't have a deep pie dish, an 8x8 or 9x9 pan will work too!

  2. Wash and prep your zucchinis. Wash and slice your zucchinis into thin discs. The goal is the create 3 zucchini layers in your pie dish, so the number of zucchinis needed will depend on the size of zucchinis

  3. Layer the zucchini and cheeses. Start by placing a single layer of zucchini discs across the bottom of your pie plate. Break the gouda and swiss cheese slices into halves, and place 2 and ½ slices of cheese over the first layer of zucchinis. Place a second layer of zucchinis over the cheese and continue to alternate zucchinis and cheese slices until you have 3 layers of zucchinis (or 4 if that better fills your pie plate). You can end with a layer of zucchini or cheese - either will work.

  4. Add the eggs and seasoning. Whisk your eggs, salt, pepper, and Italian Seasoning in a medium bowl to combine. Pour over your zucchinis and cheese (try to move your bowl and change the location where you are pouring your eggs to get good coverage). If any zucchinis are not covered in egg, gently push them down into the egg to coat them

  5. Top with parmesan. Sprinkle shredded parmesan cheese across top of the dish and top with Italian Seasoning for color

  6. Bake. Place in the oven and bake for 35-45 minutes until your eggs are cooked (center of the dish is no longer jiggly)

  7. Cool slightly and serve. Let the egg bake cool for about 5-minutes, slice, and serve!

  8. Store Leftovers: store leftovers in an air-tight container in the fridge for up to 3 days.


Close up of a slice of zucchini pie served on a plate and ready to eat! The remainder of the egg bake is shown in the background.

FAQS FOR MAKING THE BEST ZUCCHINI EGG BAKE


Does it matter if I use summer squash instead of zucchini in this recipe? No! I often use a mixture of green zucchini and yellow summer squash in this veggie egg bake. Select whichever looks best at your farmers market, grocery store, or from your garden.


How do I know when the eggs are fully cooked? I like to check my bake at the 35 minute mark and give it a gentle shake. If the center jiggles, it needs more time in the oven. If you’d prefer to measure the temperature, use an instant read thermometer inserted into the center of the egg bake. Your eggs are cooked when the temperature reads 160°F.


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