Italian Zucchini Pie

Name: Italian Zucchini Pie
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 4 cups unpeeled zucchini, thinly sliced.; 2 medium onions, chopped; 1/2 cup (1 stick) butter; 1/2 cup parsley, chopped; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; 2 eggs slightly beaten; 2 cups shredded mozzarella cheese; 1 prepared 9-inch pie shell, unbaked; 2 teaspoons Dijon style mustard

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1Made this recipe

Serves: 6

Prep Time: 15 minutes

Cook Time: 50 minutes

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About Italian Zucchini Pie

If you’re looking for a comforting yet light dish that’s packed with flavor, our Italian Zucchini Pie is the perfect option. Blending the fresh, delicate taste of zucchini with the richness of mozzarella, this savory pie brings the best of Italian-inspired flavors to your table. It’s ideal for brunch, lunch, or even a light dinner, and it’s a great way to use up extra zucchini in a deliciously creative way. This zucchini pie will impress with its simple yet satisfying goodness.

Ingredients

4 cups unpeeled zucchini, thinly sliced.

2 medium onions, chopped

1/2 cup (1 stick) butter

1/2 cup parsley, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

2 eggs slightly beaten

2 cups shredded mozzarella cheese

1 prepared 9-inch pie shell, unbaked

2 teaspoons Dijon style mustard

Preparation

01Preheat oven to 375°F.

02In a large sauté pan, melt butter over medium-low heat. Sauté zucchini and onion until zucchini is tender, about 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.

03 In a large bowl, stir together eggs, cheese, and vegetable mixture.

04Spread mustard over the bottom of unbaked pie crust. Pour in vegetable mixture.

05Bake for 35 to 40 minutes, or until a knife inserted in the center of the quiche comes out clean. Let stand 10 minutes before cutting.