Experience the delightful simplicity of our 4 Ingredient Zucchini Pie! A savory combination of zucchini, eggs, cream, and dough that will tantalize your taste buds.
Arrange the dough in the baking pan. Trim the excess dough from the edges.
8 oz Dough
Now, prepare the filling. In a deep bowl, crack the eggs, pour in the cream and the grated zucchini. Season with salt and pepper. Stir the filling well until you get a uniform mass.
½ cup Heavy Cream, 2 Egg, 1 Zucchini
Pour the prepared filling into the pan where you have laid out the dough.
Preheat the oven and bake at 375°F (190°C) for about 45 minutes.
Let it cool a bit for the filling to stabilize.
Quick Note
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Notes
Zucchini Prep: If your zucchini contains excessive moisture, lightly salt them and let them sit for a few minutes before patting them dry. This helps maintain the desired texture and prevents a watery filling.
Customize with Herbs: Feel free to add your favorite herbs, such as basil, thyme, or oregano, to the filling for extra flavor. Experiment and find the herb combination that suits your taste.
Cheese Lover's Twist: For a cheesy variation, sprinkle grated Parmesan, cheddar, or mozzarella on top of the filling before baking. It adds a delightful cheesy layer to the pie.
Serve with Fresh Salsa: Elevate the flavors by serving the zucchini pie with a side of fresh tomato salsa. The tangy salsa pairs beautifully with the creamy filling and adds a refreshing twist.
Cooling Time: Allow the pie to cool for a few minutes before slicing to ensure clean, neat slices. This also allows the filling to set properly for a better texture.
Storage: Leftover pie can be stored in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to maintain the crust's crispness.
Freezing Tips: If you plan to freeze the pie, wrap individual slices tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw overnight in the refrigerator and reheat in the oven for best results.