We've already collected our fair share of summer squash recipes this season, but this simple, savory pie is one more that's absolutely worth making. Good Taste contributor Maxine Sharf was inspired by her mother's seasonal take on a traditional, brunch-ready quiche. To make this simple dish, Sharf beats eggs, mozzarella, cottage cheese, and fresh herbs. Then, she adds sautéed zucchini and aromatics to the filling before pouring everything into a flaky pie crust.
You'll pop your pie into the oven for about 40 minutes or until set. Serve alongside a fresh, minimalistic side salad — we've got an easy one that will help you use up those cherry tomatoes you picked up from the farmers' market. With little effort, your kitchen table will transform into the dining room of a fancy, farm-to-table restaurant.
Maxine Sharf's Summer Zucchini Pie
Author: Maxine Sharf
Description: Whether you're using garden squash or shopping the farmers' market, this savory, cheesy pie is the recipe to make right now.
Cook Time: 40 min
Calories: 350
Servings: 6
Prep Time: 30 min
Ingredients
- 1 store-bought pie crust
- 2 tablespoons salted butter
- ½ large yellow onion, diced small (1 cup)
- 1 pound (about 2 medium) zucchini, sliced into thin rounds
- 2 garlic cloves, finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 2 large eggs
- 6 slices whole-milk mozzarella slices, cut into 3⁄4-inch squares
- 1 cup whole-milk (4%) cottage cheese
- 2 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley, plus more for serving
- 1 tablespoon Dijon mustard
Directions
1. Preheat the oven to 400 degrees F. 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 the edges. Line the crust with parchment paper (with an overhang) and fill with pie weights, dry beans, or rice to prevent it from puffing. Bake for 10 minutes. Using the parchment overhang, lift out the parchment with the weights. Bake the crust, uncovered, until the edges are golden, 5 to 8 minutes more. Remove from the oven and set aside to cool. Reduce the oven temperature to 375oF.
2. In a large skillet, melt the butter over medium-high heat. Add the onion and cook, stirring often, until starting to become tender and translucent, 3 to 5 minutes. Add the zucchini, garlic, salt, pepper, and oregano. Cook, stirring often, until the zucchini is tender but not completely falling apart, 6 to 8 minutes. Remove from the heat.
3. In a large bowl, beat the eggs to combine. Add the mozzarella, cottage cheese, basil, and parsley. Add the zucchini and onion mixture and stir to combine.
4. Brush the Dijon mustard over the pie crust (this will add a nice tangy flavor!). Pour in the filling and spread into an even layer. If you like, you can nicely arrange the top layer of zucchini rounds.
5. Bake until a knife comes out clean from the center of the pie, 35 to 40 minutes. Let cool for 5 minutes, then sprinkle with some extra parsley. Slice and enjoy!
Maxine Sharf is a New York Times bestselling cookbook author, recipe developer, and digital creator. Her debut cookbook, Maxi’s Kitchen, is available wherever books are sold. Follow her on Instagram @maxiskitchen.
