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Zucchini Pie with Bacon

Zucchini pie with bacon is a golden, set custard baked in a flaky crust with green zucchini shreds and smoky chopped bacon. Salt-drained zucchini keeps the filling from turning watery for clean slices with a savory, garden-fresh bite.
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Prep Time 55 minutes
Cook Time 40 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Pie filling
  • 4 cup shredded zucchini Salt to draw out water, then drain well.
  • 1 cup shredded cheddar Use for rich, melty custard texture.
  • 4 eggs Helps the filling set into a custard.
  • 0.5 cup flour Thickens the custard so it slices cleanly.
  • 4 slices bacon, crisped and chopped Crisp and chop for smoky bits throughout.
Crust
  • 1 pie crust Pre-made crust works for weeknight ease.

Equipment

  • 1 sheet pan

Method
 

Prep the zucchini
  1. Salt the shredded zucchini and let it drain excess water until it looks less wet. This reduces sogginess so the custard sets properly.
Make the filling
  1. Whisk the eggs, flour, and shredded cheddar until smooth and evenly combined. You should see no flour streaks.
  2. Fold the drained zucchini and chopped bacon into the egg mixture until distributed. Mix gently so the zucchini stays in shreds.
Bake
  1. Pour the filling into the pie crust and spread it evenly. Tap the pan lightly to level the surface.
  2. Bake at 375F for 40 min, until the center is set and the top looks golden. If the crust browns too fast, tent it with foil for the remaining time.

Notes

Pro tip: drain the salted zucchini thoroughly (and blot with a paper towel if needed) for a firmer, sliceable custard. Refrigerate leftovers in a covered container up to 3 days; reheat in the oven at 325F until warm. Freezing isn’t recommended for best texture. For a lower-carb option, use a reduced-carb crust and replace flour with an equal amount of finely ground almond flour.