Summer Garden Pie is basically a summer garden harvest made into a savory pie that’s been baked to perfection and served as a side dish or maybe even just, dinner.
Imagine it’s summer your garden is overflowing with fresh zucchini, tomatoes and maybe you have some leftover corn on the cob you’re looking to use up. Now think about how amazing those fresh veggies would taste put together into a pie and roasted along with some tangy feta cheese, lemon juice and red onion.
How this Recipe Came to Be
I had this bag of shredded zucchini in my fridge now for, well, longer than I care to admit… with the intention of turning it into zucchini bread. I typically turn zucchinis into either double chocolate zucchini bread or pineapple zucchini bread or both.
The hubs and I usually take them to work and share the wealth. He takes the chocolate one and I take the pineapple one. But this particular year the Mr. and I both worked from home. So neither of us had any place to bring and share loaves of zucchini bread and we certainly didn’t want to eat them all ourselves—no matter how good they are!
So I decided to use the shredded zucchini in a savory dish. Something we could enjoy for dinner. I also had some grape tomatoes from the garden I needed to use up so I searched around for some ideas.
The inspiration for this pie ultimately came from two sources
1.) A recipe for sweet corn zucchini pie on Pinch of Yum’s site.
2.) One of my all time favorite veggie dishes, these grilled open faced veggie sandwiches.
The feta really does its job to add flavor to the big helping of vegetables baked into this pie along with some lemon juice for zest and garlic for added flavor.
How to Shred Zucchini
The best way to do this is with a food processor.
If you don’t have a food processor, you can still make this recipe, but I highly recommend getting one if you grow zucchinis. I really like the texture of shredded zucchinis in the pie and if you’re making zucchini bread, then you’ll definitely want to use shredded zucchini.
Isn’t this avocado green one so vintage and fun? I’m on my second food processor now since my first one melted in the dishwasher and I don’t love either one I own. If I had to buy a third, I would opt for this Kitchen Aid one. It’s well reviewed and I just love all the fun colors Kitchen Aid products come in.
A Healthy Veggie Pie!
I want to add one more thing here before I let you get to your recipe… and that’s pointing out that this recipe is not only deliciously fresh, it’s SUPER healthy.
If you’re really trying to get into a healthier lifestyle (me too!) then check out this site I recently discovered all about health and wellness call Positive Health & Wellness. It’s got some really great, healthy recipes like this one. You can find them here: positivehealthwellness.com/recipes.
Want more ideas for what to do with you garden veggies? I have a lot more! 🙂
Browse all my recipes here (Be sure to Pin your favorites for later!)
This recipe for Summer Garden Pie was featured on Menu Plan Monday!
Summer Garden Pie (Zucchini, Corn, Tomatoes, Feta)
- 1 pie crust
- 2 cups shredded zucchini
- 1 cup sweet corn
- 2 eggs
- ½ cup cheddar cheese
- ½ lemon juiced
- ½ tsp salt
- 1 tsp garlic powder
- ½ cup grape tomatoes sliced
- ¼ red onion thinly sliced
- ½ cup feta cheese
- Optional: Italian seasoning blend
- Press pie crust into a grease pie pan.
- Shred zucchini using a food processor or thinly slice zucchini.
- In a large bowl, mix together zucchini, corn, eggs, cheddar cheese, lemon juice, salt and garlic powder. Add Italian seasoning if desired.
- Add zucchini mixture to pie pan and shred evenly. Top with tomatoes, feta and onion.
- Bake at 400˚ covered in foil for 20 minutes. Remove foil and bake an additional 10 minutes.