Way too Much Zucchini

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There is a saying that this time of year you shouldn’t drive around with your windows down because people will fill your car with zucchini. Now I love zucchini more than most people, but we have managed to pick almost enough to fill our freezer from 3 plants in our raised beds. I have never seen leaves this size or plants that were so productive. 

Fresh Out of the Oven - Zucchini Pie

I feel like Bubba Gump only with zucchini. We have had zucchini frittata, stuffed zucchini, grilled zucchini, in soup, spiralized zucchini, zucchini tots, zucchini chips, zucchini risotto --- you name it.  We have eaten them for 3 meals in one day - zucchini bread for breakfast, stuffed zucchini for lunch and zucchini pie for supper.  I wanted to share the pie recipe with you. 

Zucchini Pie

2 Cups - grated zucchini
1/4 Cup - fresh chives
2 Tablespoons - fresh parsley
1/2 Cup - mozzarella cheese
2 Tablespoons - Asiago cheese
1/4 Cup - chopped ham
2/3 Cup - milk
2 Teaspoons - olive oil
1 large egg - beaten
1/2 Cup - whole wheat flour
1 Teaspoon - baking powder
1/2 Teaspoon - salt
1/4 Teaspoon fresh ground pepper


  1. Preheat oven to 350 degrees
  2. Mix first 9 ingredients
  3. Mix last 4 ingredients
  4. Add dry ingredients to wet and mix thoroughly
  5. Grease pie pan or 10" iron skillet with butter or olive oil
  6. Bake 40 minutes or until knife inserted in center comes out clean
  7. Let set at least 5 minutes.
  8. Serve with a side salad of your choice.

We have had this both hot and cold and it was good both ways.  You can put 1/4 cup of grated cheese on top for the last 15 minutes if you like.


Plant them, enjoy them, freeze them or throw them in someone's car - they are great!

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