Zucchini Onion Pie: A Delicious & Easy Recipe

Zucchini onion pie, a savory delight that will redefine your perception of summer vegetables! Have you ever found yourself overwhelmed with a garden overflowing with zucchini and onions? This recipe is the answer to your prayers, transforming those humble ingredients into a show-stopping dish that’s perfect for brunch, lunch, or a light dinner.

While the exact origins of zucchini onion pie are debated, similar savory pies and tarts have graced tables across Europe for centuries. From the rustic kitchens of Italy to the sun-drenched fields of Provence, the concept of baking seasonal vegetables into a flavorful pie is a timeless tradition. It’s a celebration of fresh, simple ingredients and the art of transforming them into something truly special.

But what makes this particular combination so irresistible? It’s the perfect balance of textures and flavors. The tender zucchini and sweet onions meld together beautifully, creating a creamy, almost melt-in-your-mouth filling. The flaky, golden crust provides a delightful contrast, adding a satisfying crunch to every bite. People adore this dish because it’s not only incredibly delicious but also surprisingly easy to make. It’s a comforting and versatile recipe that can be adapted to suit your own taste preferences. So, gather your zucchini and onions, and let’s embark on a culinary adventure that will leave you craving more!

Ingredients:

• For the Crust:
• 2 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup (1 ½ sticks) cold unsalted butter, cut into cubes
• 6-8 tablespoons ice water
• For the Filling:
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 medium zucchini, grated
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• ¼ cup chopped fresh basil
• Optional Topping:
• 1 tablespoon olive oil
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese

Preparing the Crust:

Okay, let’s start with the crust. This is the foundation of our delicious zucchini onion pie, so we want to get it right. Don’t be intimidated; it’s easier than you think!

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout. These little butter pockets are what create a flaky crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix! Overmixing develops the gluten in the flour, which will result in a tough crust.
4. Form a Disc: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax, making the dough easier to roll out.
5. Roll Out the Dough: After chilling, remove the dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to soften slightly. On a lightly floured surface, roll out the dough into a 12-inch circle.
6. Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
7. Crimp the Edges: Crimp the edges of the crust using your fingers or a fork. This not only looks pretty but also helps to seal the edges and prevent the filling from leaking out.
8. Pre-bake (Optional): For a crispier crust, you can pre-bake it. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let cool slightly before adding the filling. If you skip this step, just make sure to bake the pie a little longer once the filling is added.

Preparing the Filling:

Now for the star of the show – the zucchini and onion filling! This is where all the flavor comes from, so let’s make it sing.

1. Sauté the Onion: Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and translucent, about 8-10 minutes. Stir occasionally to prevent burning.
2. Add Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add Zucchini: Add the grated zucchini to the skillet and cook until softened and most of the moisture has evaporated, about 5-7 minutes. Stir occasionally.
4. Season: Stir in the dried thyme, dried oregano, salt, and pepper. Taste and adjust seasonings as needed.
5. Cool Slightly: Remove the skillet from the heat and let the zucchini and onion mixture cool slightly. This will prevent the eggs from cooking when you add them later.
6. Combine Filling Ingredients: In a large bowl, combine the ricotta cheese, Parmesan cheese, and lightly beaten eggs. Mix well.
7. Add Zucchini Mixture: Add the cooled zucchini and onion mixture to the cheese mixture and stir to combine.
8. Add Basil: Stir in the chopped fresh basil.

Assembling and Baking the Pie:

Almost there! Now we just need to put everything together and bake it to golden perfection.

1. Pour Filling into Crust: Pour the zucchini and onion filling into the prepared pie crust. Spread it evenly.
2. Prepare Optional Topping (if using): In a small bowl, combine the olive oil, breadcrumbs, and Parmesan cheese. Sprinkle the mixture evenly over the top of the filling. This will add a nice crispy texture and extra flavor.
3. Bake: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, you can cover it loosely with aluminum foil.
4. Cool: Let the pie cool for at least 15-20 minutes before slicing and serving. This allows the filling to set up properly.

Tips for Success:

• Use Cold Butter: Cold butter is key to a flaky crust. Make sure your butter is very cold before you start. You can even chill your flour and bowl for extra insurance.
• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, which will result in a tough crust. Mix the dough just until it comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax, making it easier to roll out.
• Remove Excess Moisture from Zucchini: Grated zucchini can release a lot of moisture. After grating, you can place it in a clean kitchen towel and squeeze out the excess liquid. This will prevent the filling from being too watery.
• Adjust Seasonings: Taste the filling before pouring it into the crust and adjust the seasonings as needed.
• Let the Pie Cool: Letting the pie cool before slicing allows the filling to set up properly, making it easier to slice and serve.

Variations:

• Add Other Vegetables: Feel free to add other vegetables to the filling, such as bell peppers, mushrooms, or spinach.
• Use Different Cheeses: You can substitute other cheeses for the ricotta and Parmesan, such as mozzarella, provolone, or goat cheese.
• Add Herbs: Experiment with different herbs, such as rosemary, sage, or chives.
• Make it Gluten-Free: Use a gluten-free flour blend to make the crust gluten-free.
• Make it Vegan: Use a vegan butter substitute for the crust and a vegan ricotta cheese substitute for the filling. You can also use a flax egg or other egg replacer.

Serving Suggestions:

This zucchini onion pie is delicious served warm or at room temperature. It’s perfect for a light lunch, a side dish, or even a vegetarian main course. Here are a few serving suggestions:

• Serve with a side salad.
• Serve with a dollop of sour cream or Greek yogurt.
• Serve with a sprinkle of fresh herbs.
• Serve with a glass of white wine.

Enjoy your homemade zucchini onion pie! I hope you love it as much as I do.

Conclusion:

And there you have it! This zucchini onion pie is truly a must-try recipe, and I’m not just saying that. The combination of the sweet caramelized onions, the tender zucchini, and the flaky, buttery crust creates a symphony of flavors and textures that will have everyone asking for seconds. It’s a dish that’s both comforting and elegant, perfect for a casual weeknight dinner or a sophisticated brunch.

But why is it *really* a must-try? Beyond the deliciousness, it’s incredibly versatile. It’s a fantastic way to use up that abundance of zucchini that seems to magically appear in gardens every summer. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker. The recipe is straightforward, and the results are consistently impressive. You’ll feel like a culinary rockstar after pulling this beauty out of the oven!

Serving Suggestions and Variations

Now, let’s talk about how to serve this delightful pie. It’s wonderful served warm, straight from the oven, but it’s also delicious at room temperature. A dollop of sour cream or Greek yogurt adds a lovely tanginess that complements the sweetness of the onions and zucchini. For a more substantial meal, serve it alongside a simple green salad with a light vinaigrette.

And if you’re feeling adventurous, there are plenty of ways to customize this recipe to your liking. Consider adding some crumbled feta cheese or goat cheese for a salty, creamy element. A sprinkle of fresh herbs like thyme or rosemary can also elevate the flavor profile. For a spicier kick, add a pinch of red pepper flakes to the onion mixture.

Another variation I love is to incorporate other vegetables. Sliced bell peppers, mushrooms, or even spinach would be delicious additions. You could also experiment with different cheeses, such as Gruyere or Parmesan. The possibilities are endless!

For a truly decadent experience, try using a puff pastry crust instead of a traditional pie crust. The flaky layers of puff pastry will add an extra layer of richness and texture. Just be sure to adjust the baking time accordingly.

If you’re looking for a lighter option, you can skip the crust altogether and make a crustless zucchini onion bake. Simply layer the zucchini and onion mixture in a baking dish, top with cheese and herbs, and bake until golden brown and bubbly.

Your Turn to Bake!

I truly believe that this zucchini onion pie will become a new favorite in your household. It’s a crowd-pleaser, a versatile dish, and a delicious way to celebrate seasonal produce. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some magic in the kitchen.

I’m so excited for you to try this recipe! And more importantly, I’m eager to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and stories with me in the comments below. Let’s build a community of zucchini onion pie enthusiasts! Happy baking! I can’t wait to see what you create. Remember to tag me in your photos so I can see your beautiful creations!

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