italian zucchini pie
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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.
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yield
4 to 6
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For italian zucchini pie
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1 cdiced onion
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1/4 cbutter
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2 Tbspparsley flakes or fresh diced parsley
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1/2 tspsalt
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1/2 tsppepper
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1/4 tsporegano
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1/4 tspgarlic powder
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1/4 tspsweet basil leaves
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2 tspprepard yellow mustard
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2 lgbeaten eggs
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2 cshredded mozzarella cheese
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2 cshredded mild cheddar cheese
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4 cfinely diced or shredded zucchini
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1unbaked pie shell
How To Make italian zucchini pie
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1Heat 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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