Appalachian Food

Zucchini Pie = YUM

 

zucchini pie

Our Sow True Seed zucchini plants have been producing like crazy! I’ve been hunting for ways to use them other than my tried and true roasted zucchini, cakes, and breads.

Blind Pig Reader, Gayle, recently gifted me with some dandy cookbooks. One of them is the Country Cookbook – Lone Star Country Dancers. While flipping through it I found a recipe for Zucchini Pie and decided to give it a try and boy am I glad I did!

Zucchini Pie by Mary McLaren

  • 4 cup thinly sliced zucchini
  • 1 cup chopped onion
  • ¼ cup butter plus 1 tablespoon
  • 2 teaspoon parsley flakes
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon pepper
  • ½ teaspoon basil
  • 2 eggs
  • 8 ounces shredded mozzarella cheese
  • Crescent rolls (I used a store bought pie shell instead)
  • 2 teaspoon mustard

 

easy zucchini recipe

Press rolls into (or pie shell) an ungreased pie pan to form a crust. Spread mustard on bottom of crust and set aside. If you dislike mustard just leave it out.

Cook zucchini, onion, and butter for 10 minutes. Stir in parsley, salt, garlic powder, pepper, and basil.

Combine eggs and cheese and add to zucchini mixture. Stir well and pour into prepared crust. Bake at 375˚ for 20 minutes or until lightly browned. Let stand 10 minutes before serving.

Print Zucchini Pie by Mary McLaren from the Lone Star Country Dancers Cookbook (right click and open in a new tab to print)

This recipe was loved by the whole Blind Pig household…even the two picky girls liked it so it was a winner for us and I know it will become one of my favorite recipes to use the bounty of zucchini that summer brings.

Tipper

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10 Comments

  • Reply
    Jacqueline Rose
    August 20, 2018 at 6:51 pm

    I was a bit nervous about making this without pre-baking the pie shell. But I went with it as written and am pleased to report that it was TERRIFIC!!! Not only a lovely light dinner, but I plan on eating this for several breakfasts. I did do a bit of tweaking–used fresh garlic, basil and parsley…and a bit more onion since my husband and I love it. Really excellent recipe. I may try a different cheese next time to have some variety. This one’s going into rotation.

  • Reply
    Sam
    July 6, 2017 at 9:29 am

    Tipper, you can substitute shredded zucchini for crab in a crab cake recipe, and it tastes almost like the real thing. You have to try it to believe it. That pie looks good – I’m going to save this recipe!

  • Reply
    Tipper
    July 3, 2017 at 2:05 pm

    Maggie-the zucchini are the bush type and so far I haven’t had any issue with the bugs bothering them. Thank you for the comments!! 

  • Reply
    Ed Ammons
    July 3, 2017 at 1:28 pm

    I think that might be chives in Ken’s mashed potatoes. I had some last night. They were not from Omaha Steaks though. They were Bob Evans brand from Food Lion and were out of date so I was able to afford them. I am sure glad I can rub elbows with people like Ken who get to eat way higher on the hog than I can.
    I think your zucchini pie would be good on a pizza crust. That might be just my next experiment.

  • Reply
    Ken
    July 3, 2017 at 9:14 am

    Tipper,
    If that pie tastes as good as it looks, then you’ve got a Winner. My youngest daughter, Jennifer sent me a Meatloaf Dinner from Omaha Steaks Company and the mashed taters had some little green things in it I wasn’t familiar with. She said it was probably parsley. That was a nice Father’s Day Gift and the Chocolate Devil’s Food Cake was delicious…Ken

  • Reply
    B. Ruth
    July 3, 2017 at 9:01 am

    Tipper,
    This recipe is a winner and simple as well…I wonder if a body could just leave off the pie crust or rolls if you didn’t have them…
    Zucchini accepts the flavor and blends with so many other vegetables…I guess that is why I love it so much…However, a well tended zucchini plant will love you back three-fold and give you more zucchini than you can think of to use…I have grated and froze it for cakes and breads, fried it like tomatoes, stuffed n’ baked, broiled with butter, garlic salt and parmesan, pickled, made mixed vegetable medley, used in stews n’ soups, grilled on the grill or in aluminum foil with other vegetables, added to sauces for bulk especially spaghetti sauces and made casseroles. I guess our favorite is still the simple onion, tomato, cheese, and zucchini casserole or broiled in halves with cheese and garlic…
    These being quick and easy…zucchini pairs well with eggs, onions, peppers, garlic, cheddar, parmesan and of course mozzarella cheese…I am sure any other Italian cheese work well too…Full of lots of vitamins…I always add zucchini to my summer garden soup.
    Thanks for the new recipe…Only thing I can think of I haven’t used zucchini for is jellies, jams or preserves or a cobbler…hummm, I might check into that one…Sugar and zucchini might change up the jelly maybe adding one of the strong mints that zucchini would accept readily..
    Thanks Tipper,

  • Reply
    Luann
    July 3, 2017 at 8:51 am

    Mmmmm, this does sound good. Will give it a try!
    Made the Oatmeal Cake last week….also good. Am going to
    experiment today to see if substituting apple sauce for the shortening
    will work as well. Will let you know.

  • Reply
    Maggie Roberts
    July 3, 2017 at 8:33 am

    Tipper, are these zucchini the bush type or vining? Are they fairly disease resistant?

  • Reply
    Ron Stephens
    July 3, 2017 at 8:10 am

    Your post reminds me of something Lewis Grizzard wrote. He wrote that country people lock their cars in summer to keep people from putting zucchini in them. Just too much kindness.
    That does look like a tasty recipe. I did not plant zucchini but I think yellow straightneck would work just fine. Those we have.
    Our church was at Vogel this past Saturday and I remembered you all play there sometimes, just not that day.

  • Reply
    Miss Cindy
    July 3, 2017 at 6:49 am

    Tip, that looks and sounds wonderful. I’ve never cooked much with Mozzarella but I’d sure be willing to give it a try. I add a little mustard to a lot of recipes ( like turkey dressing), it adds a nice little zip.
    I just may have to give this one a try!

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