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Zucchini Pie

  • 9" single pie crust, unbaked
  • 4 cups thinly sliced zucchini
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 Tbs margarine
  • 1/2 cup snipped parsley
  • 3/4 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp pepper
  • 2 beaten eggs
  • 1 1/2 cup shredded mozzarella cheese
  • 1 tsp Dijon mustard

Line pie crust with a double thickness of heavy duty foil.  Bake at 450 degrees for 5-7 minutes.  Remove foil.  Bake 5-7 minutes more or until pastry is golden.  Reduce oven temperature to 375 degrees.

Meanwhile, in a large skillet, cook zucchini, onion, and garlic in margarine for 10 minutes.  Stir in parsley, basil, salt, oregano, and pepper.  In a bowl, combine eggs, cheese, and mustard.  Pour filling into hot crust.  Bake for 20-25 minutes or until knife inserted in middle comes out clean.  Let stand 10 minutes prior to serving.  Serves six. 

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Zucchini, Basil, Oregano, Parsley,