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 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.
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!
Nutritional Information & Recipe