Tuesday, September 6, 2016

How to Make the Best Zucchini Pie Recipe

Zucchini pie on plate from Life with Liz Somma

My very first blog post on my new blog, Life with Liz, is one of my family's favorite recipes, Zucchini Pie. Usually every summer we have a lot of zucchini in our garden, and the first thing I make is Zucchini Pie.  My Grandmother and my mom made Zucchini Pie when I was growing up, and I loved it.  I have been making it for the past 28 years for my family, and it's my go-to Zucchini recipe.  I use my homemade pie crust, it's so easy, flaky you will never want to buy a store bought pie crust again. If making your own pie crust is intimidating, try my recipe!

Zucchini Pie
  • 4 Cups Zucchini sliced very thin1 small onion chopped small
  • 4 eggs beaten
  • 1/2 cup Parm cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp Italian seasoning
  • 1 TBS fresh parsley minced
  • 2 TBS fresh basil leaves minced
  • Pastry for a double pie crust
Pie Crust
  • 2 1/2 cups of all purpose flour (more for rolling out the dough)
  • 1 cup shortening
  • 1 tsp salt
  • 1 egg
  • water
  • 1 tsp. vinegar
  • Egg Wash - 2 Tbs water with 1 beaten egg
Instructions for the Zucchini Pie;
Combine all the ingredients in a big bowl, and stir until all combined. Roll out half the pie crust, and put in a pie plate, add the Zucchini filling. Roll out the other half of the pie crust, and put on top of the filling. Make 3 slits in the top crust, and put in a preheated 350 oven for 1 hour. Cool slightly and enjoy!

Instructions for the Pie Crust:
1. In a large bowl put the flour and salt, and shortening, then using a pastry cutter or 2 knives cut the shortening into the flour and salt. Using a liquid measuring cup, break one egg into it, and then fill it to the 1/2 cup line with ice cold water, and add 1 tsp vinegar.....YES vinegar......it will be fine you'll see.
2. Mix it with a fork, then add it to the flour/shortening mixture and mix together, then get your hands in there and gather the dough together, don't be afraid, this pie dough recipe can be worked, and the dough it will still be flaky.
3. Form into a round disk, if it's too wet, add a little more flour, too dry, add a tsp or 2 of water, it will be a bit stick, but not overly sticky. Gather into a ball, form into a disk, and wrap in plastic wrap, put in the frig for about 1/2 hour. I feel the less you refrigerate this dough the better, so only 20 minutes to 1/2 hour would be fine.
4. Take the dough out of the frig, and put it on a well floured board. Cut the disk in half, shape that half back into a circle with your hands, flour the surface, bottom and top of the dough, and rolling pin before rolling. Start rolling out into a circle, starting from the middle, making sure you have enough flour so it doesn't stick.
5. Keep rolling, take your time if it sticks add a little more flour, moving the dough so it doesn't stick, move it around after each roll with the pin. Carefully put the bottom crust in a pie plate, roll out the other disk, add the filling. Put the top crust on top of the filling, tuck the excess dough under the edges, making sure there will be no leaks, crimp the edges. Brush the top with an egg wash, and with a knife cut some holes in the top crust for air vents.


  1. I'm excited about your blog! This recipe looks great, I'm going to have to give it a try. Pie crust is so intimidating to me! LOL!

    1. Pie Crust was intimidating for me too years back...but this recipe is so easy...the trick is not to keep it in the frig too long to chill...it actually rolls out better. Thanks for visiting my blog!

  2. Sohappy you are blogging again! Thanks for posting!! I definitely need to try the pie crust recipe too!

  3. This bachelor is a very happy camper! I've already tried a few of your recipes and I love them. Welcome back!

  4. Love love, when you make anything zucchini. The pie is awesome. It is my favorite summer vegetable.


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