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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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.