Zucchini Pie


Staff member
zucchini pie.jpg

I made this! I also added a few sprinkles of dried Italian spices in the mix. It was pretty good. The egg taste is strong, so I think since the recipe calls for four eggs, it would make an excellent breakfast. Maybe even add a bit of diced ham as well. The shadow on the photo is my phone

This was photo when I took out of the oven.
zucchini pie2.jpg


Staff member
Had some zucchini left from the pie, so decided to make this today...

  • 3 each zucchini, cut into cubes
  • ¼ cup olive oil
  • 1 cup Italian-style bread crumbs
  • ½ cup grated Parmesan cheese
  • 1 tablespoon minced garlic
  • 1 pinch salt and ground black pepper to taste

  • Step 1
    Preheat oven to 400 degrees F (200 degrees C).
  • Step 2
    Place zucchini in a non-stick baking dish. Drizzle olive oil over zucchini; add bread crumbs, Parmesan cheese, garlic, salt, and pepper and mix well.
  • Step 3
    Bake in the preheated oven, stirring every 10 to 15 minutes, until zucchini is tender and cheese is melted, about 40 minutes.
My notes:
I had 2 fairly large zucchini and I cut them into bite-size cubes. Because they were large, I went ahead and used the measurements for the other ingredients.

I only had plain bread crumbs so I added a tablespoon of dried Italian seasoning to it.

The Parmesan cheese was the Kraft kind that is in the cylinder like box on the shelf in the store. (I think fresh cheese grated at home would be tastier, or even use the shredded mozzarella/Parmesan blend from the cheese counter .)

IMO, the measurements for the breadcrumbs could be cut by half to two-thirds. I put the olive oil and minced garlic in a baggie and shook the zucchini cubes in it to distribute the oil and garlic well and to each cube. Then I mixed the breadcrumbs, seasoning and cheese together in another baggie. I then shook the oily and garlic laden zucchini in the dry ingredients and removed them piece by piece from the baggie--they were nicely and evenly coated. Then I dumped the dry mix back into the measuring cup to see how much I didn't need and didn't use. It was a full cup. So, of the cup of breadcrumbs and half-cup of Parmesan cheese I only used a total of half-cup of the dry mix.

I cooked it at 400 degrees and set the timer for 10 minutes to stir and 10 minutes later I removed it from the oven. The Zucchini was already cooked to really soft but I put it back in the oven for an additional 10 minutes hoping that the breadcrumbs would "toast/brown up"...it did; but I felt the zucchini was over cooked and just about to become mush after 20 minutes. I can't imagine what it would be like if it actually cooked for 40 minutes!!! It might liquidify. (When I make my Italian roasted veggies (yellow squash, zucchini and purple onion I only cook it for a total of about 10-12 minutes at 425 degrees.

This dish was flavorful; but, I don't know if I will make it again or not. I think I like my Italian Roasted Veggies better.



Staff member
I ordered an electric spiralizer* from Amazon yesterday, and today my cleaning lady brought me 2 humongous zucchini from her neighbor's garden. I don't know if they are any good once they get this big; but, I will cut them down to manageable size and turn them into spirals tomorrow when the spiralizer arrives. I have a meaty spaghetti sauce in the freezer.

Amazon product

I only paid $49.99 for mine; I must have purchased the last one at that price.

zucchini from Freda.jpg