Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

A great summer dish.

Ingredients Nutrition


  1. Grate the zucchini, sprinkle it with salt and toss well .
  2. Place in a colander to drain for 30 minutes .
  3. Over a bowl, squeeze the zucchini and save liquid .
  4. Preheat oven to 350 .
  5. In a large skillet melt the butter over medium heat .
  6. Add the onion, garlic and zucchini and cook for 10 minutes .
  7. Add the flour and tarragon and cook over medium low heat for 5 more minutes .
  8. Stir in the reserved zucchini liquid and cook until thickened .
  9. Cool to lukewarm .
  10. In a small bowl beat the egg with the milk .
  11. Stir it into the zucchini mixture along with the cheeses .
  12. Mix well and spoon into the baked pie shell.
  13. Bake at 350 for 35 minutes .
  14. I should be puffy and golden on color .
  15. This is nice served with a tomato corn salad topped with pesto or balsamic dressing .


Most Helpful

This had a very nice flavor, but DH did not like the gooey texture. If I made this again I would not add the liquid from the zucchini. thanks

Laureen in B.C. March 01, 2011

Great!! Lovely side dish! I didn't change a thing. I had to buy and defrost a roll of short pastry, and perhaps my pastry plate was a little too large for the recipe. I made it to go with a simple (whole) chicken, roasted in the oven with citrussy flavours plus Van der Hum liqueur. Plus a mixed salad. I used Swiss Emmenthal cheese and Parmesan -- I am not sure what is meant by "Swiss cheese" in the USA. One word of warning: if you have a convection oven like me, use a lower heat than 350 F/180 C. I had to turn mine down to 160 C after 20 minutes, because the crust threatened to burn. This was a delicious side dish. But I also think, as suggested by the photos, that it would be a great light brunch/lunch slice, with a cool salad added. And don't forget the glass of chilled white wine!

Zurie July 10, 2010

This was a new and nice way to fix zucchini. I had my sister and brother in law over for some fried catfish, and I fixed this to go with it. I didn't have any grated swiss, only sliced. I tore it up into little pieces and added that. I think it made it to rich, because when I got a bite with swiss, it was overpowering. I will be making this again, but with the grated and maybe just 1/2 cup. Thanks so much for sharing. Made for the Undercover Tag Game.

gertc96 July 06, 2010

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