Zucchini and Potato Savory Pie Recipe

Zucchini and Potato Savory Pie Recipe

The Zucchini and Potato Savory Pie is a comforting, wholesome dish that combines thinly sliced potatoes, tender zucchini, cheese, and aromatic herbs baked to golden perfection. It’s the perfect marriage of creamy and crispy textures, with each bite offering a hearty yet light flavor. This pie can be served as a main dish for brunch, lunch, or dinner, or even as a side at gatherings. It’s a great way to make use of seasonal vegetables while keeping the meal both nutritious and satisfying. Plus, it’s versatile—you can customize it with extra veggies, cheeses, or spices to suit your taste.

⏳ Time Required:

Prep Time: 20 minutes

Cook Time: 40–45 minutes

Total Time: 1 hour – 1 hour 5 minutes

Ingredients (Serves 6)

2 medium potatoes, peeled and thinly sliced (about 400g)

2 medium zucchinis, thinly sliced (about 350g)

1 medium onion, thinly sliced

2 tbsp olive oil (plus extra for greasing)

3 large eggs

½ cup milk (or cream for richer texture)

1 cup shredded cheese (mozzarella, cheddar, or a mix)

¼ cup grated Parmesan cheese

1 tsp salt (adjust to taste)

½ tsp black pepper

½ tsp dried oregano (or thyme)

2 tbsp breadcrumbs (optional, for extra crispiness)

Instructions

Step 1 – Prep the veggies

Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) pie dish or baking pan with olive oil.

Slice potatoes and zucchinis very thinly (about 2–3 mm) using a knife or mandolin.

If potatoes are very starchy, soak slices in cold water for 10 minutes, then pat dry.

Step 2 – Layer the pie

Arrange a layer of potato slices on the bottom of the dish, slightly overlapping.

Add a layer of zucchini, then sprinkle a few onion slices, salt, pepper, and oregano.

Repeat layers until all vegetables are used, finishing with a layer of potatoes on top.

Step 3 – Egg & cheese mixture

In a bowl, whisk together eggs, milk, salt, and pepper.

Pour evenly over the layered vegetables so it seeps through.

Sprinkle shredded cheese over the top, followed by Parmesan.

If using breadcrumbs, scatter them over the cheese for a crispy finish.

Step 4 – Bake

Drizzle 1–2 tsp olive oil over the top.

Cover loosely with foil and bake for 25 minutes.

Remove foil and bake another 15–20 minutes, until top is golden and vegetables are tender.

Step 5 – Serve

Let it rest for 10 minutes before slicing so it holds its shape.

Serve warm or at room temperature with a fresh salad.

Serving Suggestion:
Perfect with a dollop of sour cream or tzatziki, and a side of crusty bread.

❓ Q/A for Zucchini and Potato Savory Pie

Q1: Can I make this pie ahead of time?
Yes! You can prepare the filling and crust up to a day in advance, keep them refrigerated separately, and assemble just before baking. You can also fully bake it, cool, and reheat in the oven before serving.

Q2: Can I use sweet potatoes instead of regular potatoes?
Absolutely — sweet potatoes will add a naturally sweet flavor and extra nutrients like beta-carotene.

Q3: How do I prevent the pie from becoming soggy?
Make sure to drain excess liquid from grated zucchini by squeezing it in a clean towel. Pre-baking the crust for 10 minutes can also help keep it crisp.

Q4: Can I make it gluten-free?
Yes — use a gluten-free pie crust or omit the crust entirely and bake the filling like a crustless quiche.

Q5: Can I freeze this pie?
Yes. Bake it fully, cool, wrap tightly, and freeze for up to 2 months. Reheat from frozen at 180°C (350°F) until hot in the center.

Nutrition (Per Slice, based on 8 servings)

(Values may vary depending on crust type and cheese used)

Calories: ~235 kcal

Protein: 8 g

Carbohydrates: 25 g

Fat: 11 g

Saturated Fat: 5 g

Fiber: 3 g

Sugar: 3 g

Sodium: 340 mg

Calcium: 150 mg

Vitamin C: 15% DV

Potassium: 550 mg