Loaded Zucchini Pie
Are you getting tired of summer zucchini?
Tomorrow, August 8, is
National Sneak Zucchini onto your Neighbor’s Porch Day!
Be sure to save one and make this
crazy good Zucchini Pie!
The pie is full of summer fresh vegetables,
cheese, and bacon in a Ritz cracker crust
First roast the bacon and Brussels sprouts together
on a sheet pan for ease of preparation
While bacon and Brussels are cooking,
sauté onions for about 5 minutes,
then add zucchini and garlic cooking another 5 minutes
Toss in corn kernels
Then add the cooked Brussels and bacon
This is a great way to use up a little this and that
and clean out your refrigerator!
Set zucchini mixture aside and make the pie crust
You can use a traditional pie crust,
but this is lighter and so easy to make,
and you can do it right in the pie dish
Quickly brown the sesame seeds in a dry skillet, watching carefully
Melt butter in the pie dish
and add sesame seeds and crumbled crackers
Mix it all together and pat it into pie crust
Pre-bake it for 10 minutes before filling
Mix the cheddar into the vegetables & bacon
and put the filling into the crust
I used packaged grated cheeses, and sandwich slices,
because I happened to have them on hand
Top with Parmesan and Swiss
Bake into luscious goodness!
You can serve this as a side dish or a main dish
I found a slice of this pie was all I needed
Crazy Good 3 Cheese Zucchini Pie
Equipment
- pie pan
Ingredients
3 Cheese Zucchini Pie
- 1 large zucchini halved and sliced
- 1/2 large sweet onion chopped
- 1 tsp minced garlic
- 6 slices bacon
- 4 cups fresh Brussels sprouts
- 1 ear corn cooked, and kernels removed*
- 1 cup grated sharp cheddar cheese
- 1-2 oz grated Parmesan
- 1-2 oz grated or small pieces Swiss cheese
- 4 eggs
- 1 T butter
- 1 T olive oil plus more for drizzling on sprouts
- salt & pepper
Ritz Cracke & Sesame Seed Crust
- 8 T butter
- 2 cups Ritz cracker crumbs
- 2 T sesame seeds
Instructions
- Toast sesame seeds in a dry skillet on medium heat, watching closely. Shake pan every minute or so to toss and turn seeds. Remove from heat when seeds start to brown, about 5 minutes.
- Make cracker crust by melting the butter in a glass pie dish.
- Crush crackers in a ziplock bag with a rolling pin or your hands. Add sesame seeds to cracker crumbs and put into melted butter in pan.
- Using your fingers, mix the crumbs and butter and pat into a crust on the bottom and up sides of pan. Bake at 375 for 10 minutes. Set aside.
- Cut off bottom of sprouts and then cut sprouts in half.
- Line a sheet pan with parchment paper. Lay bacon strips on paper, leaving space between strips. Place sprouts in the spaces between bacon strips, drizzle with olive oil & season with salt and pepper.
- Place pan in a 400 degree oven and cook for 15 minutes. Check. Continue baking until bacon is cooked through and crisp. Remove pan from oven and drain bacon and sprouts on paper towels.
- While sprouts and bacon are cooking, put onions in a large skillet with 1 T butter and olive oil.
- Cook over medium heat, stirring occasionally, until they begin to brown, about 5 minutes.
- Add garlic and zucchini. Cook, stirring occasionally, about 5-7 more minutes until zucchini is soft and starting to brown.
- Add corn kernels. Add Brussels sprouts and bacon torn into pieces. Stir to combine.
- Stir in 1 cup cheddar cheese. Place mixture in baked crust. Top with Parmesan and Swiss. This can be covered and refrigerated at this point until baking later.
- Beat eggs and season with salt & pepper. Pour over vegetable mixture. Bake at 375 degrees 35-40 minutes or until set in the middle. Let sit 5-10 minutes before cutting.
Notes
Crazy Good!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party/ Creatively Crafty
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I’m going to leave my car unlocked and hope someone sneaks zucchini in the backseat! I love vegetables and I love the Southern trick of disguising them as “pie!” Haha. This looks so delicious and I especially love the clever sesame seed trick with the crust.
Haha, I hope you get some zucchini today! I love to make quiches, savory pies, and galettes, such a great way to use up a little of this and that, thanks Leslie Anne
I’m glad you told me about the holiday since I have more summer squash to sneak onto someone’s porch…
haha!!
This looks yummy, Jenna! This is definitely another clever and delicious use for zucchini. I’m like you, I could just eat this as a main dish. Wishing you a wonderful day!
Thanks Shannon, Happy Weekend!
Jenna I don’t know how you come up with so many clever food ideas. There is o end to your talent. LOL. I have to admit, I am not crazy about zucchini unless it is baked in a cake, etc but I might get brave and try this recipe. Stay cool and well. 🙏🏻🌸❤️
Thank you Kari…I’m so sorry you don’t like zucchini, and you’re right, it is wonderful for moist baked goods. In a pie like this, you probably wouldn’t even taste it 🙂
Oh, I hope someone puts a zuchinni on my porch! Then I will make this. The crust sounds amazing and then add the wonderful filling, yes please!
T H A N K Y O U!
haha, I hope so too Nancy!
Homemade happiness is one slice of this pie at a time! Yummy!
thanks Mary!
I happen to love zucchini and I sure hope someone sneaks one onto my steps lol! I don’t think I’ve ever had a vegetable pie but this does look delicious and what a great way to use up things you have in the fridge. Plus, it’s got bacon and cheese – how could it not be good, right? Thanks for sharing and hope all is well down there!
Exactly!! Thanks so much Kim, have a great weekend 🙂
What a great way to get a lot of vegetables on the table. It looks a little like a pizza–especially with all that cheese. Have you ever added pizza sauce or a tomato sauce to the dish?
That’s a great idea, you could change the vegetables and cheeses too…thanks Linda!
Happy National Zucchini Day Jenna! Your pie is loaded with lots of good stuff, especially bacon! ♥
Jenna, the zucchini pie looks amazing! Unfortunately, there is no one leaving zucchini at our house. I never knew zucchini had its own day, but why not! It is the veggie that keeps on giving!