Zucchini Pie with Burst Tomatoes.
Zucchini pie might be the only thing I want to eat for the rest of the summer.
YES. Zucchini pie. Not blueberry pie. Not peach pie. Zucchini pie!
Vegetables in pie.
P.S. pie is now a health food!
What is happening?
It’s true though. This zucchini pie is TOPS. And here we have a blog post with the word “pie” in the title and entire paragraphs that will NOT consist of me complaining how difficult it is to make pie crust!
Because there is no crust.
I sort of sometimes think that crust here would be a good idea. It would be zucchini quiche then, I guess. Both ways are delicious.
And both ways get us eating some goodness straight from the garden.
It’s an exciting thing here, because until this my number one preference would be breaded and fried zucchini rounds and no one has any time for that.
This zucchini pie is sort of like a frittata with spiralized zucchini! Some eggs, a little cheese, tons of blistery, garlicky tomatoes. It can be a full meal with a salad or even a side dish at a party or something. It’s ridiculously versatile!
And we all know that those are my favorite meals.
So you could probably also use grated zucchini in this. The key is that you have to reeeeeallllly squeeze all of the liquid out of the zucchini. I mean, after I did this I felt like I had carpal tunnel, I was squeezing and twisting and turning the towel so much.
But the end result is worth it and it’s something that has to be done in the recipe. Because no one wants a wet pie. Nope.
After that part, you combine the zucchini with the aforementioned eggs and cheese and herbs. You toast some garlic and tomatoes in olive oil until your entire house smells divine (it will, trust me) and you fold that in there too.
The whole mess goes into a springform pan – and the edges have to be wrapped in foil so nothing spills out. I learned this the hard way, oh yes I did. Three smoke alarms and a splattering of burnt cheese and egg later, I wrapped the dang pan.
However! You could totally make this in a pie dish or even a square pan and just cut out slices like that. Or squares. They may not be quite as pretty, but they will still taste like heaven.
A little parm on this, some extra herbs thrown on top… this is your summer breakfast, lunch and dinner!
Zucchini Pie with Burst Tomatoes
Ingredients
- 3 pounds zucchini spiralized
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 pint cherry tomatoes halved
- 4 garlic cloves minced
- 2 tablespoons chopped fresh oregano
- 7 large eggs
- 2/3 cup milk
- 1/4 cup all-purpose flour
- 3 tablespoons chopped fresh herbs like basil, rosemary, oregano, parsley
- 1/2 teaspoon black pepper
- 2/3 cup freshly grated white cheddar cheese
- 1/2 cup freshly grated parmesan cheese plus extra for topping
Instructions
- Spiralize the zucchini and set it in a colander. Sprinkle 1 teaspoon of salt over it and toss well, then let it sit for 20 minutes.
- Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick spray. Wrap the bottom tightly with aluminum foil in case the egg tries to leak out.
- Heat a skillet over medium heat and add the olive oil, tomatoes, garlic and oregano. Cook until the tomatoes are bursting, about 5 minutes. Turn off the heat.
- Take the zucchini and wrap it in a kitchen towel (you may have to do this is batches). Squeeze and twist the towel until ALL the liquid is gone (it will take a few minutes and some elbow grease!), the repeat with the remaining zucchini.
- In a large bowl, whisk the eggs, milk, flour, herbs, pepper and another pinch of salt until combined. Add in the tomato mixture, the zucchini and the grated cheese. Toss is together well. Pour the mixture into the springform pan.
- Bake for 55 to 60 minutes, or until the center isn't jiggling and the top is golden. Remove and let cool for 10 to 15 minutes. Open the springform pan and slice into wedges. Garnish with extra fresh herbs and parmesan cheese.
Did you make this recipe?
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I appreciate you so much!
Heaven sent, I tell you.
46 Comments on “Zucchini Pie with Burst Tomatoes.”
Vibrant veggie victory (had to kick off Monday with some alliteration).
xoxo!
Hi Jessica, How is your Monday going?
Savoury Veggie. Pie (looks so Delicious)!!!
*Ordered your, ” The Pretty Dish cookbook ” thru Amazon.
My order # (Amazon) 111- 8665- 094- 9252- 225.
Thank you for your hard work & your time on
” The Pretty Dish cookbook” & on ” How Sweet Eats” blog ” !!!!! Would love to have access to
the specialized Facebook group. Take Care.
Much Love & many snuggles to you, Jessica (I am straight- for real). Hear from you soon.
This sounds amazing. I would love to make it however we don’t do flour. Any substitution suggestions? Thanks.
i’m thinking almond flour would probably work!
Great idea! I really like zucchini but get dumb when it comes to putting it in recipes. I’m going to save this on Pinterest for later! atowle|https://formationvacations.com/
thanks!!
This looks gorgeous! I tend to lean away from whole cooked tomatoes (something about the texture with the pulp and the skin..) but in this dish it looks delicious! Plus a good way to use all the summer garden vegetables! Love it!!
thanks jill!
This sounds so perfect! I gotta trick my husband into thinking there’s meat in it ;) but my son and I can keep it all for ourself!
thanks amanda!
This looks and sounds amazing! Do you think this will work with almond flour?
i do think it will!
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Hi, Jessica thanx for sharing the wonderful list of the recipe. You are writing in such a way that individual feel that all recipes are made for them. Keep continuing good work. If you want to learn how to become successful in Internet Marketing industry then visit Best Digital Marketing Course in South Delhi
To save your wrists, instead of squeezing the zucchini in a towel, just put the grated zucchini in your salad spinner. Works for frozen spinach too. And you will be left with a lot of liquid in the bottom of the spinner – just as much as with a towel.
thanks! great idea!!
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Hi, Jessica
I got your “The Pretty Dish cookbook” in the mail
today!!
Such beautiful recipe pictures & simple, small list of ingredients to make recipes. So devouring, want to eat ASAP. Thank you for the cookbook!!!
I Looked at cookbook for 2 hours. It would be fun to be part of the Facebook group. Please explain simply how I can have access to the Facebook group. Thank you! I hope you are having a Great Wednesday!!! Take care.
Hear from you.
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Jessica, thinks looks wonderful! I LOVE your recipes – and text too! I don’t have a spiralizer. Do you think this would work with grated zucchini?
Such a creative way to use zucchini noodles; I’ve never thought of that! Love how I can use up zucchini and tomatoes from my garden too :)
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Soooo good! Make this, you will love it. Tomatoes and zucchini perfect combination for and easy summertime lunch or dinner. Thanks Jessica for sharing.
Your kiddos are adorable. Have a good Sunday!
Made this last night for my husband and brother. It was sooo yummy.
Made this for dinner and it was liked by everyone. Very tasty.
We even made it more decadent by putting a pie crust on the bottom. Yum.
Thanks for the great recipe.
Made this tonight and was not expecting to love it so much! I expected more of an egg bake, but the flour makes it so much richer and so much better than an egg bake! We didn’t even have any fresh herbs (all my basil smells/tastes like licorice 😭) and it was amazing!
I made this tonight for dinner with zucchini I grated instead of spiralized. Oh. My. Goodness. Squeezing the water out of the zucchini was basically a workout. SO WORTH IT. Amazing recipe, as usual.
This looks wonderful! I want to make/ take it to a brunch gathering. Any ideas how to make it ahead of time? Can I bake it off at home and reheat? I am imagining it sloshing around in the car if it’s not cooked… help!
I love your blog and recipes! Thanks for making our meals so much healthier and really delicious.
https://coolkitchenutensils.com
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I made this for a brunch club. Perfect. Presented great. and it tasted Delicious.
Thanks form my heart :)
how can i do that ?
Is this recipe in your cookbook?
Wow! I really appreciate the fact that you have written on topic and made it so clear, it is a different topic and very less people can write in a manner that everything gets clear. Also, I love the layout of your page and the images used are very attractive.
Thanks for this fantastic recipe, we all loved it! Great idea for zucchini pie with burst Tomato . Your article is very informative, and thanks for it!
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I need to make this again. So delicious!
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I have some last of summer zucchini’s to use up and this looks perfect! Thank you!
I don’t know how many cups 3 pounds of zucchini is to fix, so as much as I would love to make this I can’t.
I don’t comment often, but this one bears commenting. I made this yesterday as a light dinner option for my husband and I. We loved it! My husband even went back for a third slice… I had to do a double take to make sure my eyes weren’t deceiving me! As for me, as much as I enjoyed it last night, I enjoyed it even more this morning, scrambled with avocado and jalapenos on toast! Such a treat!
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This was excellent and I loved that I could use some rapidly multiplying veggies from my garden. I used white rice flour and added just a little pepperoni and bacon leftovers, and then baked it in a 9×13 pan for about 40-45 minutes. My picky kid said ‘it’s really good, Mom!’
Nice and light dinner!