Zucchini Pie with Herbs and Homemade Dough

My most famous (and, I’ll admit, most requested) version had 200 grams of ricotta and one egg to bind the zucchini into a silky filling. In Crete, I often turn to fresh, tangy myzithra, which pairs beautifully with the earthiness of zucchini.

For this recipe, though, I decided to keep things simple but with a twist: just two eggs and a handful of grated Gouda. The Gouda adds a mellow nuttiness that brings out the herbs’ flavor. And speaking of herbs—here they’re the real stars.

Fresh thyme and rosemary bring depth, a pinch of nutmeg adds warmth, dill joins the party just enough to be noticed (but not enough to steal the show), and parsley keeps everything fresh and bright.

It’s a pie that’s rustic yet refined, comforting yet different enough to make guests raise an eyebrow in pleasant surprise. And the dough is truly different! Read on and check it out.

How I Make It

PREPARE THE DOUGH

In a bowl, I combine flour with a teaspoon of baking powder. The fat in this dough comes from mayonnaise (yes, you read that correctly, but alternative ingredients are provided at the end of the recipe), which makes it tender and flavorful without fuss.

I add a pinch of salt and start mixing in very cold water—around 14 to 16 tablespoons—until the dough is soft and elastic. No need for yeast or long rising times; just let it rest for 15 minutes.

MAKE THE FILLING

While the dough rests, I dice 4 medium zucchini and 1 onion, and sauté them together over medium heat until they’re tender but just slightly golden—they’ll finish cooking in the oven, so don’t overdo it. Let them cool slightly.

In a separate bowl, I whisk one egg, add the grated Gouda, the fresh herbs (thyme, rosemary, dill, parsley), a pinch of nutmeg, salt, and pepper. When the zucchini mixture is no longer steaming hot, fold it into the egg-cheese mixture and set aside.

Now it’s time to preheat the oven to 170°C (about 340°F).

ASSEMBLE THE PIE AND BAKE

Now, it’s time to put everything together. I divide the dough into two balls and roll each into a round (ok, roundish) disk.

I line a silicone round baking tray with the first disk, spoon in the filling, and cover with the second disk. Remember to pinch the edges well to seal.

I send the pie to the oven (already set at 170°C (about 340°F) and bake for 20 minutes, until the pie is golden and fragrant. I let it sit for at least 15 minutes before I cut and serve.

Secrets to Make the Best Pie

• Replacing mayonnaise
  Now everyone is in for mayo, so you can use Greek yogurt with 1 tablespoon olive oil, or even soft butter for a different texture.

• Wholegrain flour
  Yes, but the texture will be slightly denser—use 50/50 with white flour for balance and better results

• Water substitutes
  You can use cold milk can be used for a softer, richer dough. No matter whether you use water or milk, the secret to getting a friable, crunchy dough is that the liquid is very cold.

Different Filling Ideas

• Artichoke hearts & oregano instead of zucchini and mixed herbs, the egg mixture remains the same.
• Ham & cheese for a hearty version. The egg mixture is optional.
• Tuna, red peppers & onions for a Mediterranean touch. In this case, I prefer to fold in 2 hard-boiled eggs, cut into small pieces.
• Chicken with herbs for a comforting protein boost. For this pie, I also like to add 2 hard-boiled eggs, but it’s also possible to skip the egg completely.

Every time I bake this pie, I’m reminded that the simplest ingredients can turn into something unforgettable. And that’s the magic of cooking: it’s never just food, it’s a little piece of your story too.

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Homemade Zucchini Pie