Zucchini and Potato Pie Recipe

This zucchini and potato pie recipe would make a great Sunday breakfast with the family. Its big portion size makes it very shareable so everyone can get a piece.

Zucchini and Potato Pie Recipe

How To Make Zucchini and Potato Pie

This zucchini and potato pie recipe is a delicious, wholesome dish to share with the family. The starchy mashed potato is sure to fill you up in no time!

Prep: 10 mins
Cook: 35 mins
Total: 45 mins


  • 1 lb potatoes, thinly sliced (3 mm) 
  • 3 tbsp butter, softened, divided
  • 2 eggs, beaten
  • 8 oz mozzarella , or provolone cheese, diced fine
  • ½ cup Parmesan cheese, grated
  • 1 zucchini, large, grated
  • ½ tsp dried oregano, crushed, or 1 tsp fresh oregano
  • ¼ cup onion, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp bread crumbs, fine, dry
  • 1 cup heavy cream


  1. Preheat the oven to 400 degrees F.
  2. Cook potatoes in boiling salted water for 2 minutes, or until just tender. Drain and transfer into a mixing bowl.
  3. Stir in the remaining ingredients except for the breadcrumbs and 1 tablespoon of the butter.
  4. Grease a 9-inch pie plate with butter then fill with the potato mixture, smoothing out the top.
  5. Sprinkle the breadcrumbs and add the remaining butter in small chunks on top.
  6. Bake for 30 minutes until the pie is puffed and golden. Serve!


  • Sugar: 3g
  • :
  • Calcium: 263mg
  • Calories: 324kcal
  • Carbohydrates: 15g
  • Cholesterol: 101mg
  • Fat: 24g
  • Fiber: 2g
  • Iron: 1mg
  • Monounsaturated Fat: 8g
  • Polyunsaturated Fat: 2g
  • Potassium: 390mg
  • Protein: 13g
  • Saturated Fat: 13g
  • Sodium: 448mg
  • Trans Fat: 1g
  • Vitamin A: 978IU
  • Vitamin C: 16mg
Nutrition Disclaimer
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