Italian Zucchini Pie
This fresh and savory Italian Zucchini Pie recipe takes the two things I love the most – zucchini and pie – and combines them into one garden-fresh dish.
Servings: 8 pieces
Equipment
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!
Nutrition
Serving: 1-2 pieces | Calories: 553kcal | Carbohydrates: 57g | Protein: 11g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 699mg | Fiber: 3g | Sugar: 24g