Looking for a great way to use up zucchini? This is a fabulous recipe for Italian Zucchini Pie. It’s a twist on both zucchini and pie. It’s great fresh and freezes well too! This recipe was originally given to me by a good friend with an enormous organic garden and orchard in Southwestern Missouri.
Italian Zucchini Pie
Yield: 8 pieces
Italian Zucchini Pie
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
- 4 cups sliced (or shredded) zucchini
- 1 cup coarsely chopped onion
- 1/2 cup butter (or oil)
- 2 Tbs parsley flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder (I usually use "real" crushed garlic)
- 1/4 tsp basil
- 1/2 tsp oregano
- 2 eggs, well beaten
- 2 cups shredded mozzarella cheese
- 2 tsp. prepared mustard
- 9" pie shell
Instructions
- Heat oven to 375 degrees.
- In a 10" skillet, cook the zucchini, onions, and garlic (if using fresh) in butter and/or oil until tender (about 10 minutes).
- Stir in the parsley and seasonings. In a large bowl, blend the eggs and cheese together and stir into the veggie mix.
- Prepare the crust and spread mustard on the crust.
- Bake for 18-20 minutes or until a knife comes out clean.
- Let stand 10 minutes before serving.
- Enjoy!
I have frozen these in years with bumper zucchini crops and intend to freeze a couple this week. I freeze them before baking and then just pop them in the oven while they are still frozen and bake for 34-40 minutes.
Yum! Enjoy. This recipe is shared at Life As Mom, Real Food Forager, Simple Lives Thursday and Food Renegade. For more yummy ideas, check out their blogs!
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I can’t wait to try this one! Zucchini is new to me this year so I’m struggling to decide what to make with it. This one sounds like a winner!
Katie, I LOVE LOVE LOVE zucchini! I like it shredded and sauteed with onions and garlic and little cheese, sliced and sauteed with onions and tomatoes, cooked with ground beef and a little lemon, in this zucchini pie, in cake, and this morning I made Life as Mom’s zucchini waffles. Have you checked out her Ultimate Recipe Swap featuring tons of zucchini recipes? Yum, yum, yum. I hope I get a lot more zucchini before the bugs kill all my plants! 🙂
I did check out the recipe swap and added a few of mine too! I never knew I liked zucchini until I started growing it and I am quickly realizing I love it too! I am sitting down to make this one right now, except I don’t have any pie crust on hand so I may make one from scratch. Hopefully I’ll have a yummy picture to post tonight!
I make my own pie crusts from scratch, too. 🙂 I hope you liked it!
I made it tonight and changed it up a bit, adding yellow squash and more eggs and baking it in the cast iron skilliet in the oven sans crust. It was delicious! The kids named it “egg Cake.” 🙂
Thanks again for sharing!
Are you going to share the recipe on your blog? I’d love to see what you did!! 🙂
Oh this sounds divine! I think I could even eat this on Weight Watchers..maybe with a few tweaks.
Nice blog you have here.
mmmm- this sounds better than the Chicken, zucchini and tomato basil bake I made tonight. I might have to try this one soon.
I have the exact same recipe except it calls for crescent rolls for the crust. I am going to give it a try with a pie crust. Love your blog, BTW!
dear michelle,
your zuchini pie looks good. i love zuchini.thanks for sharing the recipe.i will it try.
have a wonderful week,
love regina
I tried this recipe this morning and it was so delicious! This one is a keeper for my files.
I made this tonight and it was WONDERFUL! I ate way too much and really want to go back for some more 🙂
Thanks for sharing this wonderful recipe! Hope to see you here next week!
Great post. Thanks.
What a delicious idea! I’m always looking for recipes for zucchini and this sounds fantastic. It would be perfect for the Hearth and Soul Blog Hop, if you have time to share it 🙂
Thanks, April. I added my link to the Hearth and Soul Hop! 🙂