This Baked Zucchini and Vegetable Pie is a wholesome and colorful dish that’s perfect for the whole family. Made with fresh zucchini, red bell pepper, mushrooms, carrot, red onion, tomato, and herbs, it’s bound together with a savory egg-and-milk batter. Topped with cheese and baked to golden perfection, this veggie-packed pie makes a delicious breakfast, brunch, lunch, or light dinner. It’s easy to customize with your favorite vegetables and herbs, and it’s a great way to enjoy seasonal produce in a comforting and satisfying way.
Preparation Time, Cook Time, Total Time
Preparation Time: 25 minutes
Resting Time: 10 minutes (zucchini)
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Yield
Servings: 6
Cuisine
Healthy European-Inspired Vegetarian Bake
Ingredients
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2 large eggs
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1 cup milk
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5 tablespoons all-purpose flour
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1 teaspoon baking powder
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1 zucchini, grated
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2 pinches of salt (for zucchini)
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1 red bell pepper, finely chopped
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1 red onion, finely chopped
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5 champignon mushrooms, thinly sliced
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1 medium carrot, grated
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1 tomato, sliced into rounds (for topping)
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100 grams (3.5 oz) shredded cheese (mozzarella, cheddar, or blend)
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1 teaspoon salt (for batter)
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¼ teaspoon dried basil
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1 clove garlic, minced
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2 tablespoons fresh dill, chopped
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Olive oil or vegetable oil, for sautéing and greasing
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Parchment paper
Step-by-Step Cooking Directions
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Grate the zucchini and salt it
Grate the zucchini into a bowl. Sprinkle with 2 pinches of salt and let it sit for 10 minutes to release excess moisture. -
Prepare the batter
In a separate large mixing bowl, whisk together the eggs and milk until smooth. Add the flour and baking powder and whisk until no lumps remain. -
Add herbs and seasonings
Stir in chopped dill, 1 teaspoon of salt, ¼ teaspoon dried basil, and the minced garlic. This creates a flavorful base for the pie. -
Sauté the vegetables
In a large pan, heat a bit of vegetable oil over medium heat. Add the chopped red onion and cook for 1–2 minutes until slightly softened. Add the red bell pepper, sliced mushrooms, and grated carrot. Cook everything together for about 4–5 minutes, stirring often, until the vegetables are tender. Remove from heat and let cool slightly. -
Drain the zucchini
After 10 minutes, squeeze out the liquid from the salted zucchini using a cheesecloth or clean kitchen towel. You want the zucchini as dry as possible so the pie doesn’t become soggy. -
Combine vegetables with batter
Add the sautéed vegetables and drained zucchini to the batter. Mix well to ensure all ingredients are evenly coated. -
Prepare the baking pan
Line a baking dish (round or square, about 8–9 inches) with parchment paper and lightly brush with olive oil. -
Pour the mixture into the pan
Pour the batter into the prepared dish and smooth the top with a spatula. Arrange the sliced tomato on top and sprinkle the shredded cheese over the entire surface. -
Bake
Preheat your oven to 180°C (350°F). Bake the pie for 30–35 minutes, or until the top is golden brown and the center is set. -
Cool and serve
Let the pie cool for 5–10 minutes before slicing. Serve warm, garnished with extra dill or herbs if desired.
Nutritional Information (Per Serving, Approximate)
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Calories: 230
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Protein: 10g
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Carbohydrates: 15g
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Fiber: 3g
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Fat: 14g
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Saturated Fat: 4g
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Sodium: 400mg
Note: Nutritional values may vary depending on cheese and flour type used.
The Origins and Popularity of the Recipe
This style of baked vegetable pie has its roots in rustic European kitchens, where home cooks creatively use fresh produce, eggs, and pantry staples to create nourishing and satisfying dishes. Popular in countries like Greece, Turkey, and the Balkans—where zucchini and herbs are often combined with cheese and baked—this version offers a lighter, modern twist on traditional vegetable bakes.
Thanks to its vibrant colors and ease of preparation, it has become increasingly popular across online food communities, especially among those looking for healthy meatless meals that are simple, budget-friendly, and family-approved.
Reasons Why You’ll Love This Recipe
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Wholesome and nutrient-rich: Packed with fresh vegetables, herbs, and protein.
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Versatile: Enjoy it hot or cold, as a main or side dish.
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Easy to make: Simple steps and common ingredients.
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Meal prep-friendly: Stores well in the fridge and reheats beautifully.
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Kid-approved: Mild, cheesy, and colorful—easy for little ones to enjoy.
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Customizable: Swap veggies or add spices to suit your taste.
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Naturally vegetarian: A meatless option that still satisfies.
This is the kind of recipe that becomes a go-to in your kitchen—easy, filling, and incredibly adaptable.
Health Benefits
This zucchini and vegetable pie delivers a powerful punch of vitamins, minerals, and fiber with every slice:
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Zucchini: Low in calories, high in water and vitamin C.
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Carrot: Excellent source of beta-carotene for eye and skin health.
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Red bell pepper: Rich in antioxidants, particularly vitamin A and C.
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Mushrooms: Provide B vitamins and selenium for immune support.
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Eggs: High-quality protein and essential nutrients like choline.
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Dill and basil: Add flavor while offering anti-inflammatory properties.
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Cheese: Supplies calcium and protein to make the dish more satiating.
Altogether, this dish promotes heart health, digestion, and energy levels—while keeping your tastebuds happy.
Serving Suggestions
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As a main course: Serve with a simple cucumber-tomato salad or tzatziki.
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With soup: Pair with lentil, tomato, or vegetable soup for a cozy combo.
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For brunch: Add a side of fresh fruit and herbal tea.
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In a lunchbox: Cut into squares for easy, portable meals.
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As a side dish: Serve alongside grilled meats or seafood.
It’s flexible enough to serve at casual lunches or elegant weekend brunches.
Cooking Tips
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Drain the zucchini well: Removing moisture is key for texture and structure.
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Use parchment paper: Prevents sticking and allows easy removal.
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Shred veggies finely: Helps them cook evenly and blend into the batter.
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Use a sharp knife for slicing tomatoes: This ensures clean cuts that look beautiful on top.
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Let it rest before slicing: Makes for cleaner slices and easier serving.
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Add spice if desired: A pinch of chili flakes or smoked paprika adds extra depth.
These small tips elevate the dish from simple to sensational.
Variations to Try
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Add spinach or kale: Stir in a handful of chopped leafy greens.
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Try other cheeses: Feta, goat cheese, or parmesan all add unique flavors.
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Add grains: Mix in cooked quinoa or bulgur for extra texture.
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Make it gluten-free: Use gluten-free flour or oat flour.
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Add cooked chicken or tofu: For added protein if desired.
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Swap herbs: Try thyme, parsley, or chives for variety.
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Mini version: Bake in muffin tins for individual servings.
This recipe is your canvas—customize it to match your mood, season, or pantry.
Conclusion
Baked Zucchini and Vegetable Pie is a recipe that brings together simplicity, nutrition, and comfort in every slice. It’s the perfect way to enjoy a medley of fresh vegetables baked into a golden, cheesy pie that looks as good as it tastes. Whether you’re serving it for brunch, dinner, or packing it for lunch, this dish is guaranteed to satisfy without weighing you down. With just a few basic ingredients and a bit of creativity, you can turn your veggies into a flavorful and crowd-pleasing masterpiece.
Frequently Asked Questions (FAQ)
1. Can I make this pie ahead of time?
Yes! It stores well in the refrigerator for up to 3 days. Just reheat before serving.
2. Can I freeze it?
Yes. Let the pie cool completely, then wrap slices in foil or place in airtight containers. Freeze for up to 2 months.
3. Can I use frozen vegetables?
Yes, but thaw and drain them well to avoid adding extra moisture.
4. Is this gluten-free?
Not as written, but you can substitute gluten-free flour.
5. Can I use another milk?
Yes! Almond, oat, or soy milk all work well.
6. What’s the best cheese to use?
Mozzarella melts beautifully, but cheddar, gouda, or a cheese blend also work.
7. Can I make it dairy-free?
Yes, use dairy-free milk and cheese alternatives.
8. How do I know when it’s done baking?
The top should be golden and a toothpick inserted into the center should come out clean.
9. Can I skip the tomatoes on top?
Yes, they add flavor and visual appeal but aren’t essential.
10. Can I serve this cold?
Absolutely. It tastes great warm, at room temperature, or straight from the fridge.