How to Make Zucchini Pie

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in fat and still creamy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

cheddar cheese

🥗Healthier: mozzarella cheese

💰Cheaper: processed cheese

Mozzarella is lower in calories and still melts well.

flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Whole wheat flour adds fiber at a lower cost.

Slice 2 pounds of zucchini a quarter of an inch thick.

Sprinkle an eighth of a teaspoon of salt per pound on the zucchini slices and place them on paper towels to draw out moisture for 35-40 minutes.

Transfer the zucchini to new paper towels and flip them to remove excess moisture.

Parbake a homemade or store-bought 9-inch pie crust at 350°F for 3 minutes.

Add half of an 8-ounce block of Monterey Jack cheese to the parbaked crust and return it to the oven for 2-3 minutes to melt the cheese.

Layer zucchini slices in the pie crust, adding a quarter teaspoon each of parsley, oregano, basil, garlic powder, onion powder, and black pepper between layers.

Repeat layering with zucchini, spices, and cheese until all ingredients are used, finishing with a topping of cheese and sour cream mixture.

Spread the sour cream and cheese topping over the final layer of zucchini and bake uncovered in a 350°F oven for 50 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens