This amazing zucchini pie is mild and simple enough to appeal to the palates of many people, including kids (it actually tastes a little like pizza).
Prep (15 minutes) + Cook (30 minutes)
Makes 8 servings
Many Six O’Clock Scramble subscribers and friends are crazy about this vegetable pie, originally suggested by my friend Jackie Cohen. Serve it with whole grain bread and with Mini Fillo Raspberry Cheesecake Bites for dessert.
- 1 Tbsp. butter or extra virgin olive oil
- 2 zucchini, or use yellow squash, thinly sliced (4-5 cups)
- 1/2 large yellow onion, diced
- 1 tsp. minced garlic (about 2 cloves)
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1 prepared 9-inch pie crust
- 1 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
- 2 eggs, lightly beaten
- 2 cups shredded mozzarella cheese
Preheat the oven to 375 degrees.
In a large skillet, melt the butter or oil over medium heat and sauté the zucchini, onions and garlic until they are tender, about 10 minutes. Add the salt, pepper, basil and oregano.
Press the pie crust into a pie dish and spread the mustard evenly over the crust.
In a large bowl, combine the eggs, cheese and zucchini mixture. Pour everything into the pie crust and spread it evenly.
Bake it for 30 minutes, or until the top is lightly browned. (Meanwhile, warm the bread and prepare the dessert, if you are serving them.) Allow it to cool for a few minutes and cut it into wedges to serve (or refrigerate it for up to 24 hours or freeze it for up to 3 months).
Do Ahead or Delegate:
Slice the zucchini, dice the onion, peel the garlic, combine the dry seasonings, beat and refrigerate the eggs, shred the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the pie.
Cutting boards can slowly warp over time, which can make them a bit wobbly. If your cutting board is a little warped, create a more stable surface by putting a kitchen towel between the counter and your cutting board. To keep wooden boards from warping, make sure to dry them immediately after washing.
Scramble Flavor Booster:
Use Swiss, Gruyere, or another sharp cheese, rather than the mozzarella.
Side Dish Suggestion: Whole Grain Bread
Warm the bread in a 300 degree oven for 5 – 8 minutes, if desired.
Side Dish Suggestion: Mini Fillo Raspberry Cheesecake Bites
If frozen, thaw the shells at room temperature for 10 minutes. Preheat the oven to 350 degrees. Remove the shells from the package and place them on a baking sheet. Bake for 5 minutes until crisp, and allow them to cool for a few minutes. (Baking the shells isn’t necessary but it makes them extra crispy.) Meanwhile, whisk together the yogurt, cream cheese and sugar. Put a spoonful (about 2 tsp.) of the mixture in the bottom of each shell, and top it with 1 raspberry. Serve immediately or refrigerate for up to 24 hours (the shells will get soggy, so they are best eaten immediately).
Nutritional Information per Serving (% based upon Daily Values):
Calories 200, Total Fat 12g, 18%, Saturated Fat 4.5g, 23%, Cholesterol 65mg, 22%, Sodium 520mg, 22%, Total Carbohydrate 11g, 4%, Dietary Fiber <1g, 4%, Sugar 1, Protein 11g
What is your favorite prepared pie crust?
I’m currently on day 7 of the Fed Up no sugar challenge, and this was my absolute favorite recipe of all the sugar free ones I have tried so far. It’s easy and delicious! Thank you!