Open Faced Zucchini Herb Pie Recipe

Picture this: A lazy afternoon where every bite sings a symphony of summer, crisp veggies, and creamy cheeses melting into perfection—welcome to my Open Faced Zucchini Herb Pie world, where garden-fresh meets comfort in every slice.

My favorite recipe for Open-Faced Zucchini Herb Pie combines fresh herbs and creamy cheeses, and it’s even better because it uses the deliciously nutritious zucchini instead of more calorie-dense ingredients. This pie has you holding a fork and ready to dive into a cheesy wonderland with the rich, cloud-like textures of smooth ricotta (a personal obsession) and sharp, satisfying bites of tightly packed, savory Parmesan.

And while a crust of dough would be just as appealing, the fact that this pie sits atop the nearest thing to a brick oven means that you can be part of the Open-Faced Zucchini Herb Pie club without a hate relationship with your rolling pin.

Ingredients

• Zucchinis: Low in calories, high in vitamins, and an excellent source of antioxidants.
• Ricotta Cheese: Provides creaminess with protein and calcium for bone health.
• Olive Oil: Rich in healthy monounsaturated fats and contains anti-inflammatory properties.
• Basil: Fresh and aromatic herb with antioxidants and anti-inflammatory benefits.
• Parmesan Cheese: Adds a savory umami flavor along with protein and calcium.

Ingredient Quantities

• 1 premade pie crust (9-inch)
• 2 medium zucchinis, thinly sliced
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 large eggs
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

How to Make this

1. Set the oven to 375 degrees Fahrenheit (190 degrees Celsius) to warm up. Prepare a 9-inch pie pan with the ready-made pie shell and set it aside.

2. In a big skillet, heat the olive oil over a medium flame. Add the sliced zucchini and sauté until tender, about 5-7 minutes. Add the minced garlic and cook for another minute. Remove from heat and let cool slightly.

3. In a big mixing bowl, put together the ricotta, the grated Parmesan, the shredded mozzarella, the eggs, the basil, the parsley, the thyme, the salt, the black pepper, and the red pepper flakes, if you are using them. Mix until well combined.

4. Distribute half of the cheese blend uniformly over the pie shell.

5. Position half of the sautéed zucchini slices above the cheese mixture in the crust.

6. Cover the zucchinis with the rest of the cheese mixture.

7. Finish by adding the last of the zucchini slices and arranging them beautifully in a single layer on top.

8. Put the pie in the oven that has been heated to the right temperature and bake it for 35 to 40 minutes, or until the filling is completely set and the top has turned a nice golden brown.

9. Take out the pie from the oven, and allow it to cool for a minimum of 10 minutes. Do not slice the pie until it has cooled for this amount of time at the very least.

10. Serve it warm. Or, serve it at room temperature. Garnish it with additional fresh herbs, if you wish. Enjoy your Open Faced Zucchini Herb Pie!

Equipment Needed

1. Oven
2. 9-inch pie pan
3. Skillet
4. Stove
5. Big mixing bowl
6. Measuring spoons
7. Measuring cups
8. Knife
9. Cutting board
10. Spatula or wooden spoon
11. Whisk
12. Cooling rack

FAQ

• Can I use a homemade pie crust instead of a premade one?Indeed, a crust made from scratch will suit wonderfully. Just make sure it is rolled out to properly fit a pie pan that measures 9 inches.
• Can I substitute another cheese for ricotta?Indeed, cottage cheese or cream cheese can be used, although they will impart slightly different textures and tastes.
• Is it necessary to thinly slice the zucchini?Indeed, it is the thin slicing of the zucchini that ensures even cooking and moisture balance in the pie. If you (or the pie) must have zucchini, it is better to leave it out altogether than to slather it in anything. I tried a decidedly un-Southern sauce (a sort of hollandaise, if you can imagine that on a biscuit), and it was the first time I had made a biscuit in which the biscuit felt like the wrong vessel.
• What if I don’t have all the fresh herbs?Dried herbs can be used as a substitute, at one-third of the amount called for in the recipe. Adjust to your liking.
• Can I make this pie in advance?Absolutely, the pie can be made and baked in advance; it can then be reheated slowly in the oven and served as if it were fresh from the kitchen.
• How do I store leftovers?Keep any pie that you have left over in an airtight container inside your fridge for no longer than 3 days.

Open Faced Zucchini Herb Pie Recipe Substitutions and Variations

You can use homemade pie crust or phyllo dough instead of using a premade pie crust.
If you don’t have zucchini: yellow squash or eggplant slices are good substitutes.
Cottage cheese or goat cheese can be used instead of ricotta cheese.
Substituting for fresh basil: You can use dried basil in equal amounts. Or try fresh oregano.
Use dried thyme or fresh rosemary in place of fresh thyme.

Pro Tips

1. Pre-Bake the Crust: Blind bake (pre-bake) the pie crust for 10 minutes at 375°F (190°C) to prevent it from becoming soggy. To do this, line the crust with parchment paper and fill it with pie weights or dried beans before baking.