The Cheesy Zucchini Pie with Roasted Veggies is a nutritious creation and a testament to the perfect fusion of health-conscious choices and ease of preparation, offering a hearty, family-friendly meal that captures the essence of home-cooked goodness.
In the hustle of our busy lives, there’s an ever-present desire for wholesome, time-saving, and homelike food that not only nourishes our bodies but also warms our hearts. With that motivation, I’ve been driven to cook and share with you this easy recipe made out of fresh seasonal veggies and delish cheeses. Especially during the fall season, it is a blessing to be able to cook fresh vegetables in all its variations. When it comes to zucchini, here are only some of our best recipes: the risotto with sausage and zucchini, zucchini lasagna, stuffed zucchini boats, sauteed zucchini with garlic, and fresh zucchini salad with burrata.
Healthy and Wholesome Zucchini Pie Recipe
At its core, this zucchini pie embodies the essence of healthy eating. Bursting with vibrant colors and flavors, it combines fresh zucchini, a powerhouse of vitamins and minerals, with a combination of roasted vegetables. The result is a nutrient-packed dish that will satisfy your cravings while keeping your health goals in check. Plus, the cheesy goodness adds a dose of calcium and protein to the mix, making this pie as nutritious as it is delicious.
Ingredients for Cheesy Zucchini Pie with Veggies
The magic of the Cheesy Zucchini Pie lies in its ingredients and effortless preparation. This recipe has been carefully crafted to save you time in the kitchen without compromising on taste. With just a handful of easily accessible ingredients and straightforward steps, even novice cooks can whip up this dish with confidence. Here’s what you need to cook the cheese zucchini pie with veggies:
- zucchini
- leek
- bell pepper
- eggs
- cheeses such as brie, gouda, and ricotta
- pie crust
- olive oil
- salt and pepper
It’s time to get into the step-by-step process of creating this culinary masterpiece. From preparing the ingredients to achieving the perfect golden-brown crust, I’ll guide you through each stage of this delightful recipe. So, roll up your sleeves, preheat the oven, and get ready to savor the wholesome, time-saving, and homelike flavors of our Cheesy Zucchini Pie with Roasted Veggies.
How to cook the Cheesy Zucchini Pie with Roasted Veggies
There’s always something inherently comforting about a baked dish with lots of cheeses. The aroma wafting from the oven transports you to cherished moments spent around the family dinner table. This is exactly the effect I got from this zucchini pie. Now let’s take the first preparation step.
The veggies
Wash and slice the vegetables so that you have approximately equal shapes and sizes. Heat up a skillet with some olive oil and saute the leak first for about 2 minutes, then add the sliced bell pepper and then the sliced zucchini. Saute everything for about 7 minutes on medium heat. Season with a bit of salt and pepper. You may add a pinch of paprika if you like. Do not cover the skillet with a lid, allow the juices to evaporate. Furthermore, when the veggies are done, set them aside and let them cool for about 10 minutes.
The cheeses
While the veggies are getting cooked on the stove, grab a big bowl, and let’s mix the cheeses. Put the ricotta and crush it with a fork, then rip into small pieces some creamy brie cheese and grate some gouda. Crack 3-4 whole eggs into the mixture and mix well.
Next, add the sauteed veggies to the cheese and mix again. Now the mixture is ready to be cooked.
The final cooking step is to carefully lay the pie crust on the bottom of a cake pan or a spring form pan and pierce the bottom o few times with a fork. Now add the cheesy-veggie combo, spread it evenly and it is ready to be sent to a preheated oven at 360F for 40 minutes.
The Cheesy Zucchini Pie with Roasted Veggies not only nourishes the body but also feeds the soul. This recipe evokes a sense of nostalgia and homelike warmth that’s hard to resist.
Tips on Cheesy Zucchini Pie with Roasted Veggies:
Enrich the flavor of your savory pie by using your favorite cheeses or by adding some cubes of smoked cheese. Also, add a few basil leaves for an even more intense flavor and aroma.
Cheesy Zucchini Pie with Roasted Veggies
Equipment
- 1 spring form or baking dish
- 1 sheet baking paper
Ingredients
- 1 pie crust shortcrust pastry
- 1 medium zucchini
- 1 medium bell pepper of any color
- 1 stick leak
- 3-4 whole eggs
- 2-3 tbsp olive oil
- 8 oz ricotta cheese
- 4 oz brie cheese
- 4 oz gouda cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika optional
- 1 tsp garlic powder optional
Instructions
- If the pie crust is frozen, allow it to thaw at room temperature, it will not take too much
- Wash and slice the vegetables on a cutting board
- Heat a skillet with the olive oil and saute the veggies starting with the leak, then add the bell pepper, then finish with the zucchini
- Cook on medium-low heat for about 5-7 minutes, still yet crunchy
- In the meantime use a large bowl to grate and mix all the cheeses well
- Crack the eggs into the cheeses and mix well for everything to blend properly
- As soon as the vegetables are cooked, set them aside and allow to cool for about 10 minutes
- Add the sautéed veggies to the cheese mixture and blend everything
- Arrange one baking sheet into the string form
- Place the pie crust (shortcrust pastry) over the baking sheet into the spring from or other fitting baking dish
- Gently pierce the bottom of the dough with a fork
- Transfer the veggie-cheese mixture over the pie crust and arrange it evenly using a form or spatula
- Fold the edges of the pie crust over the filling, as to "embrace" the filling
- Bake in preheated oven for 40 minutes at 360F
- As soon as you remove the zucchini pie from the oven, let it rest for about 15 minutes before serving
