Italian Zucchini Pie
Delight in the rustic charm of an Italian Zucchini Pie, a savory blend of garden-fresh zucchini, sweet onions, and aromatic Italian herbs baked to golden perfection in a buttery pie crust. This easy-to-make dish combines the creamy richness of mozzarella and Parmesan cheeses with the fluffiness of eggs and a touch of garlic, oregano, and basil for an irresistible flavor combination. Perfect for brunch, lunch, or a light dinner, this recipe offers a simple yet elegant way to use up summer zucchini. With its flaky crust and hearty, cheesy filling, this Italian-inspired pie is a crowd-pleaser that's sure to impress your family and guests alike. Serve it warm with a crisp green salad for a complete meal that's as comforting as it is delicious!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 medium Onion
- 2 tablespoons Olive oil
- 4 large Eggs
- 1 cup Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoons Garlic powder
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 9-inch Unbaked pie crust
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis, then trim and thinly slice them. Peel and finely chop the onion.
In a large skillet, heat the olive oil over medium heat. Add the zucchini and onion, then sauté for 5-7 minutes or until softened. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs. Stir in the mozzarella cheese, Parmesan cheese, basil, oregano, and garlic powder until well combined.
In another bowl, mix the flour, baking powder, salt, and black pepper. Gradually add this dry mixture to the egg and cheese mixture, stirring until smooth.
Add the cooled zucchini and onion mixture to the batter, folding gently to combine.
Roll out the unbaked pie crust and place it in a 9-inch pie pan. Trim and crimp the edges as desired.
Pour the zucchini pie filling into the prepared crust, spreading it evenly.
Bake in the preheated oven for 35-40 minutes or until the filling is set and the top is golden brown.
Remove from the oven and let cool for 10-15 minutes before slicing and serving. Enjoy your Italian Zucchini Pie!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.6 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 332 mg | 26% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
