Pesto Potato and Zucchini Pie

Pesto Potato and Zucchini Pie

Use up all of these spring and summer potatoes and zucchinis with this Pesto Potato and Zucchini Pie, made with a few simple ingredients and easy to throw together when you need to use up those summer herbs and veggies.

Pesto Potato and Zucchini Pie

All summer long, I’m making fresh basil pestos. We try to go to the farmer’s markets every weekend, and I just can’t ever resist the large bunches of basil. The smell alone is just so inviting!

Pesto Potato and Zucchini Pie

Pesto adds such fragrant flavor to so many types of meals – from pastas to egg bakes, it can elevate any meal! Here, we’re using up all the fresh summer produce to make spiralized potato and zucchini pies topped with pesto sauce. Every bite has a fresh kick from the basil, but a savory and hearty taste from the potatoes and zucchini.

This is a great dish to serve as part of brunch or as a side – it’s totally shareable and a creative way to use up those giant summer zucchinis! If you want to serve this later, I recommend reheating it in the oven to keep the consistency firm.

Pesto Potato and Zucchini Pie

Hope you try this potato and zucchini pie, and if you need more inspiration, here is a Turkey Potato Pie you may like as well!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Serves 4 slices

Pesto Potato and Zucchini Pie

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 medium Russet potatoes, peeled, Blade D
  • ½ teaspoon garlic powder
  • salt and pepper
  • 1 medium zucchini, Blade D
  • 3 medium eggs, beaten
  • to serve: pesto (about 2 tablespoons/serving)

Instructions

  1. Preheat the oven to 400 degrees.
  2. Heat 1 tablespoon of the olive oil in an oven-proof 10” skillet. Once oil is shimmering, add the potato noodles and season with garlic powder, salt, and pepper. Toss until cooked and wilted and lightly browned, about 10 minutes. Halfway through, add the zucchini noodles and continue to cook.
  3. Meanwhile, whisk the eggs in the bottom of a large mixing bowl. When the potato noodles are done, add them to the bowl with the eggs and toss to combine well.
  4. Transfer the noodle mixture back into the skillet, spreading them out to cover the bottom of the skillet. Place the skillet back over medium-high heat and cook for 2 minutes or until bottom is set. Transfer the skillet to the oven and bake for 10 to 15 minutes or until the egg is cooked and the noodles are set and appear firm when pressed down with the back of a spatula. Ideally, the crust should start to brown and perhaps some of the edges are crispy.
  5. Slice the pie into four large servings or 8 small servings and serve with pesto.
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Pesto Potato and Zucchini Pie

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Leave a Comment

3 comments

lohi says:
it was looking very nice for food lovers and thank you for your great recipes
i want to try this zucchini pie new dish and thank you for your great info

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