Marge's Zucchini Pie

"One of my co-workers gave me this recipe years ago, and now it's a staple. We just don't feel like it's summer until we've eaten some. We usually eat it for dinner, but it's equally good for breakfast or brunch."
photo by Kim Spargur photo by Kim Spargur
photo by Kim Spargur
photo by lil_ms_priss86_ photo by lil_ms_priss86_
photo by boboloo photo by boboloo
photo by Lebanese Niso photo by Lebanese Niso
photo by Sweet Basileena photo by Sweet Basileena
Ready In:
1 pie




  • Preheat oven to 375 degrees.
  • Saute zucchini, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.
  • Beat the eggs and then add the cheese to the beaten eggs. Pour into the veggie pot and combine.
  • Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Bake for 35-40 minutes.

Questions & Replies

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  1. Littleolmee
    Since the Heavens have showered our garden with an endless supply summer, I was literally one zucchini away from making zucchini milkshakes and zucchini hashbrowns just to get rid of the darn things, but luckily this recipe came along just in time! I added six medium sliced bella mushrooms, 1/4 tsp of cayenne pepper just to give it a kick, halved the amount of salt, and used only 1 tbsp of Dijon mustard. I also found that using just one tbsp of olive oil to saute all the zucchini and onions wasn't enough, so I added unsalted butter also (the combo is great--the olive oil gives the benefit of a higher burning temperature and the butter adds flavor, and I saute all my vegetables this way.) The flavor of the Dijon mustard on the crust was an excellent addition. Surprisingly, this was even better the next day instead of right out of the oven, and if I didn't have my husband to share this with I literally could have eaten this entire thing myself, in one sitting...super delicious and one of my new favorite recipes for zucchini. Thanks for sharing!
  2. lecole54
    We really enjoyed this recipe! Served it with a green salad with a nice vinagrette dressing. Another great use for the humble summer squash. Funny; I didn't get the mustard taste enough (others thought too much) -- I might add a tad to the filling itself next time. Different strokes for different folks!
  3. LizP5885
    We found this to have too much mustard and too much salt. I will make it again, but the next time I will do 2 tsp. of mustard, rather than the 2 Tbl and half the salt. Made that way, it would be a 5 star recipe for us.
  4. gloomybear
    the recipe was soooo good! we added mushrooms to our pie and it was amazing! Thank you for sharing
  5. KingsfordFarmChef
    This is awesome I have also used brocolli with ham too. My mom used to make this. Also she would subsitute cresent rolls for the crust.


Well, I love to cook! Big surprise there. I've gotten so many great recipes from RecipeZaar that I finally decided to join. My goal is to organize all of my stray recipes to make sure they don't get lost, and also to remember which ones we love! I like a lot of variety, so I rarely cook the same thing week after week. The trouble is, as time goes by, it becomes difficult to remember all of the dishes that everyone loved and/or menus that were a hit when we had company. I'm hoping RecipeZaar will help on that front. I work part-time and have 2 young children, so mostly what I focus on these days is preparing simple, fresh, healthy meals that all of us will enjoy. Our kids are not coddled - they are expected to eat what they are served. However, I do try to have at least one item on the menu that I KNOW they'll like. They are very good eaters overall, but of course they have slightly different tastes, and my son is a "separator," which makes soups and casseroles a challenge sometimes. Luckily, my husband will eat anything (and I mean ANYTHING) that is put in front of him. :-)
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