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!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the zucchinis, then trim and thinly slice them. Peel and finely chop the onion.

Step 3

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.

Step 4

In a large mixing bowl, whisk together the eggs. Stir in the mozzarella cheese, Parmesan cheese, basil, oregano, and garlic powder until well combined.

Step 5

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.

Step 6

Add the cooled zucchini and onion mixture to the batter, folding gently to combine.

Step 7

Roll out the unbaked pie crust and place it in a 9-inch pie pan. Trim and crimp the edges as desired.

Step 8

Pour the zucchini pie filling into the prepared crust, spreading it evenly.

Step 9

Bake in the preheated oven for 35-40 minutes or until the filling is set and the top is golden brown.

Step 10

Remove from the oven and let cool for 10-15 minutes before slicing and serving. Enjoy your Italian Zucchini Pie!

Nutrition Facts

Serving size	1467.9 grams (1467.9g)

Amount per serving	% Daily Value*
Calories	2922

Total Fat 175.90g	226%
Saturated Fat 60.80g	304%
Polyunsaturated Fat 3.10g
Cholesterol 904mg	301%
Sodium 10541mg	458%
Total Carbohydrate 235.00g	85%
Dietary Fiber 12.70g	45%
Total Sugars 50.90g
Protein 113.30g	227%

Vitamin D 164IU	820%
Calcium 1979mg	152%
Iron 14mg	80%
Potassium 2037mg	43%

*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.

Source of Calories

Fat: 53.2%

Protein: 15.2%

Carbs: 31.6%