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Italian Zucchini Pie

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Serves: 6

Prep Time: 15 minutes

Cook Time: 50 minutes


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


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.

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