Quick little zucchini pie…

When I popped into my local grocery recently for some items for dinner, zucchini was 99 cents a pound. How could I resist? Since they were on the smaller side, I grabbed 6 of them, for a grand total of around 3 bucks.

What to do with them? I sliced them up with my mandolin, layered them in a pie pan with some seasonings & baked them in the oven. Voila! Zucchini pie on the fly! (I’m a poet & I don’t know it! Hahaha.)

It was so simple & delicious that I ended up making it for a Friendsgiving later that week!

Here’s the recipe:

Zucchini Pie


  • 1 1/2 lbs zucchini (around 3)
  • EVOO to drizzle
  • Kosher salt
  • Dill weed
  • Grated Parmesan cheese


  1. Preheat oven to 350F.
  2. Spray a pie pan or small, round baking pan with cooking spray.
  3. Slice up your zucchini evenly. I used a mandolin, and I didn’t peel them.
  4. Layer the zucchini in the pan, overlapping the slices slightly.
  5. Drizzle each layer with EVOO, and sprinkle with dill, salt, and Parmesan.
  6. Continue layering until all zucchini is gone, or until the pan is full. I ended up with 3 layers.
  7. Top with EVOO, salt, dill, and more Parmesan.
  8. Bake for 20-30 mins, or until the cheese is golden.