Easy Vegan Zucchini Pie recipe
Fluffy, flaky and tender vegan crust with an amazing savory pesto and zucchini filling. Made simply with zucchini, spinach, leeks, pesto and tomatoes. It's so easy to make, serve at parties, picnics and as a delicious easy one pot meal.
Ingredients
Homemade Crust (alternatively use store-bought):
- 1 cup 120g) Pstry Flour or All-Purpose Flour
- ½ cup (60g) Whole Wheat Flour
- 2 tbsp (15g) Nutritional Yeast - optional
- ½ tsp Salt
- ½ cup (115g) Vegan Butter - or your preferred butter
- 5 tbsp (75ml) Cold Water - add more if the dough is too firm
Dairy-Free Vegan Squash Filling:
- 1 (150g) Zucchini - Thinly Sliced
- 1 cup (30g) Fresh Spinach
- 3/4 cup (115g) Cherry Tomatoes - Cut in halves
- 3/4 cup (180g) Silken Tofu
- 1½ tbsp (25g) Red Curry Paste
- 3 tbsp (45g) Basil Pesto
- 1 (90g) Leek - Thinly sliced
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- ⅓ tsp Salt - adjust to taste
- ⅓ tsp Ground Black Pepper - adjust to taste
- 3 tbsp (15g) Vegan Parmesan - optional
- 1 tbsp (15ml) Olive Oil
Instructions
How to Make Zucchini Pie
To Make the Crust:
- In a large bowl, whisk together the dry ingredients. Add the butter and knead until the mixture becomes crumbly.
- Gradually add the cold water, mixing until the dough is smooth and elastic. If it feels too dry, add a little more water.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- After chilling, roll out the dough on a floured surface to a 12-inch round. Place the rolled dough on a baking sheet lined with parchment paper.
To Make the Filling:
- Preheat your oven to 425°F (220°C).
- In a bowl, mix together the silken tofu, red curry paste, basil pesto, and spices until well combined.
- Spread the tofu mixture evenly over the rolled-out dough, leaving a 2-inch border around the edges.
- Top with fresh spinach, sliced leeks, zucchini, and cherry tomatoes. Sprinkle with a bit more dried rosemary and thyme, and add vegan parmesan if using.
- Fold the edges of the dough toward the center, partially covering the filling.
- Brush the dough with olive oil, then bake the pie in the center of the oven for 30-40 minutes, until the crust is golden and flaky.
- Once baked, remove the pie from the oven and let it cool for 5-10 minutes before serving.
- Enjoy your delicious zucchini pie!
Notes
Zucchini pie variations
Here are some delicious zucchini pie variations you can try:
1. Mediterranean Zucchini Pie:
- Additions: Olives, sun-dried tomatoes, and crumbled vegan feta.
- Herbs: Replace the rosemary and thyme with oregano and basil.
- Flavor: This variation adds a tangy and salty flavor, reminiscent of Mediterranean cuisine.
2. Mushroom and Zucchini Pie:
- Additions: Sautéed mushrooms (like cremini or portobello) and caramelized onions.
- Herbs: Add fresh thyme and a sprinkle of smoked paprika.
- Flavor: The mushrooms add a meaty texture and umami flavor, while the caramelized onions contribute sweetness.
3. Zucchini and Sweet Potato Pie:
- Additions: Thinly sliced sweet potatoes layered with the zucchini.
- Herbs: Swap the curry paste for cumin and coriander.
- Flavor: This version combines the earthiness of sweet potatoes with the mildness of zucchini, resulting in a hearty and slightly sweet dish.
4. Italian Zucchini Pie:
- Additions: Vegan ricotta, cherry tomatoes, and roasted garlic.
- Herbs: Use Italian seasoning (a blend of basil, oregano, thyme, and rosemary).
- Flavor: This pie is creamy and aromatic, with the classic flavors of Italian cuisine.
5. Zucchini and Ricotta Pie:
- Additions: Vegan ricotta, lemon zest, and pine nuts.
- Herbs: Fresh mint or basil.
- Flavor: The ricotta adds creaminess, while lemon zest gives a bright, fresh flavor. Pine nuts add a subtle crunch.
6. Spicy Zucchini Pie:
- Additions: Jalapeños or red chili flakes, corn, and black beans.
- Herbs: Add cilantro and cumin.
- Flavor: This variation has a spicy kick with Southwestern-inspired flavors, perfect for those who enjoy a bit of heat.
7. Cheesy Zucchini Pie:
- Additions: Vegan mozzarella or cheddar, layered between the zucchini slices.
- Herbs: Garlic powder and oregano.
- Flavor: A comfort food twist, this variation offers a gooey, cheesy filling that pairs wonderfully with the tender zucchini.
8. Zucchini and Artichoke Pie:
- Additions: Marinated artichoke hearts and capers.
- Herbs: Dill and parsley.
- Flavor: This variation has a bright, tangy flavor with a slight brininess from the artichokes and capers, offering a unique and refreshing taste.
9. Zucchini and Pesto Pie:
- Additions: Additional layers of basil pesto, roasted cherry tomatoes, and toasted pine nuts.
- Herbs: Basil and thyme.
- Flavor: An extra burst of herbaceous flavor with rich, nutty undertones from the pesto and pine nuts.
10. Zucchini and Broccoli Pie:
- Additions: Steamed broccoli florets and vegan cheddar.
- Herbs: A pinch of nutmeg and thyme.
- Flavor: This variation combines the earthy flavors of broccoli with the mild zucchini, enhanced by the richness of vegan cheddar.