Real Recipes From Real Home Cooks ®

italian zucchini pie

(1 rating)
Recipe by
Karen Mackley
Peggs, OK

Anyone who has ever grown zucchini knows how prolific it is! When you get tired of making zucchini bread, this is a great alternative! With a salad and some rolls, it's a great meatless supper, or brunch dish.

(1 rating)
yield 4 to 6
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For italian zucchini pie

  • 1 c
    diced onion
  • 1/4 c
    butter
  • 2 Tbsp
    parsley flakes or fresh diced parsley
  • 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • 1/4 tsp
    oregano
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    sweet basil leaves
  • 2 tsp
    prepard yellow mustard
  • 2 lg
    beaten eggs
  • 2 c
    shredded mozzarella cheese
  • 2 c
    shredded mild cheddar cheese
  • 4 c
    finely diced or shredded zucchini
  • 1
    unbaked pie shell

How To Make italian zucchini pie

  • 1
    Heat oven to 375. Melt butter in skillet, then saute zucchini and onion until tender. Stir in seasonings and mustard. In a large bowl, blend beaten eggs with cheese; then stir in vegetable mixture. Pour into crust. Bake 20-25 minutes until a knfe inserted in center comes out clean. allow to stand 10 minutes before serving. One pound of zucchini equals 4 cups of sliced or shredded zucchini.
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