Baked Zucchini Pie with Mushroom and Cheese Filling – A Savory Comfort Dish

Serving Suggestions: This pie pairs well with a fresh green salad or roasted vegetables. It’s great as a light lunch or a hearty side dish for dinner.
Storage: Store leftover pie in the fridge for up to 3 days. Reheat in the oven to keep the crust crisp.
Variations
Add protein: For a more filling meal, add cooked chicken, sausage, or bacon to the filling.
Swap the cheese: Experiment with different cheeses like feta, goat cheese, or cheddar for a unique twist.
Add herbs: Fresh basil, thyme, or parsley can be added to the filling for extra flavor.
FAQ
1. Can I use a store-bought crust?
Yes, feel free to use a store-bought pie crust for convenience. Just be sure to bake it according to the package instructions before adding the filling.

2. Can I make this pie ahead of time?
Yes! You can prepare the pie and refrigerate it before baking. When you’re ready to eat, just bake it as instructed, adding an extra 5-10 minutes to the cooking time if needed.

3. Can I use other vegetables?
Yes, you can swap the zucchini for other vegetables like spinach, bell peppers, or eggplant for a different flavor profile.

Enjoy this comforting Baked Zucchini Pie with Mushroom and Cheese Filling for a savory and satisfying meal that’s sure to please!