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Mom's Summer Zucchini Pie
By: Maxine Sharf
Our go-to savory summer pie made with zucchini, onions, fresh herbs, and Tillamook Whole Milk Mozzarella Farmstyle Slices which are thick cut and melt into these little pockets of cheesy goodness.
1HR 10MINserves 6
Ingredients
For the Pie:
1 store-bought pie crust
2 eggs
6 Tillamook Whole Milk Mozzarella Farmstyle Slices, cut in 3/4-inch squares
1 cup 4% cottage cheese
2 tbsp chopped fresh basil
3 tbsp chopped fresh parsley, plus more for serving
1 tbsp Dijon mustard
For the Zucchini + Onions:
1⁄2a large yellow onion, diced small (approx 1 cup)
1 lb. (2 medium) zucchini, sliced in thin rounds
2 garlic cloves, finely chopped
1⁄2tsp kosher salt
1⁄2tsp freshly ground pepper
1⁄2tsp dried oregano
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Preheat the oven to 400F.
Unroll the pie crust and press into a 9-inch pie dish, smoothing the bottoms and sides. Prick all over with a fork and crimp edges. Line with parchment (with an overhang) and fill with pie weights, dry beans, or rice to prevent puffing. Bake 10 mins, then lift out parchment with weights and bake uncovered until edges are golden, 5 to 8 mins more. Remove from the oven, reduce temp to 375F, and cool the crust while you prepare the filling.
Tip: If the crust looks like it is over-browning, you can tent the edge with foil partway through baking.
Make the zucchini + onions: In a large pan over medium-high heat, melt the butter then add the onions. Cook, stirring often, until the onions are starting to become tender and translucent (3-5 mins), then add the zucchini, garlic, salt, pepper, and oregano. Cook, stirring often, for 6-8 mins until the zucchini is tender but not completely falling apart, then remove from the heat.
In a large bowl, beat the eggs and add the Tillamook mozzarella, cottage cheese, basil, and parsley. Add the zucchini + onions and stir to combine.
Brush the Dijon mustard along the inside of the pie shell (this will add a nice tangy flavor!). Pour in the filling and spread into one layer. Option to
arrange the zucchini rounds nicely on top.Bake on the middle rack for 35-40 mins until a knife comes out clean from the center. Let cool for 5 mins, then sprinkle with parsley, slice and enjoy!
Shop this recipe
Tillamook Extra Creamy Salted Butter
Meet the chef
Maxine Sharf
Maxine is a culinary creator and recipe developer who is dedicated to empowering her community to feel confident and comfortable in the kitchen. Maxine’s recipes are rooted in her rich and diverse background, which includes Korean, Chinese, Russian, Romanian, and Polish heritage with a blend of her California upbringing. Maxine redefines the culinary landscape, spreading warmth, assurance, and a shared love for the art of cooking.
