Summertime Zucchini Pie

Name: Summertime Zucchini Pie
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 (9 inch) prepared deep-dish pie crust; 4 slices bacon; 2 zucchini, thinly sliced; 1 cup chopped cremini mushrooms; 1 onion, chopped; 2 teaspoons minced garlic; 2 teaspoons Italian seasoning; 2 teaspoons chopped dill weed; 1 teaspoon minced fresh parsley; 0.5 teaspoon garlic salt; 0.5 teaspoon ground black pepper; 1 cup shredded mozzarella cheese, divided; 2 eggs, lightly beaten; grated Parmesan cheese, or to taste

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A quiche-like dish for a light lunch or brunch, also makes a great side dish. I developed this recipe after having an abundance of zucchini in my garden every summer and trying to find a delicious way to enjoy all of it! You can substitute 2 tablespoons butter for the bacon and drippings if you prefer to leave the bacon out of the recipe.

Recipe by mcd85

Published on June 4, 2016

5

Prep Time:

30 mins

Cook Time:

1 hrs

Total Time:

1 hrs 30 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 (9 inch) prepared deep-dish pie crust
4 slices bacon
2 zucchini, thinly sliced
1 cup chopped cremini mushrooms
1 onion, chopped
2 teaspoons minced garlic
2 teaspoons Italian seasoning
2 teaspoons chopped dill weed
1 teaspoon minced fresh parsley
½ teaspoon garlic salt
½ teaspoon ground black pepper
1 cup shredded mozzarella cheese, divided
2 eggs, lightly beaten
grated Parmesan cheese, or to taste

Directions

Preheat oven to 325 degrees F (165 degrees C).
Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil.
Bake pie crust until lightly browned, about 12 minutes. Set pie crust aside to cool. Increase oven heat to 350 degrees F (175 degrees C).
Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, while retaining drippings in the skillet.
Stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with Italian seasoning, dill, parsley, garlic salt, and black pepper. Cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.
Chop the bacon and stir through the zucchini mixture.
Sprinkle about half the mozzarella cheese into the bottom of the pie crust. Spoon zucchini mixture over the mozzarella cheese layer. Pour eggs over the zucchini mixture; top with remaining mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Put pie plate onto a baking sheet.
Bake in preheated oven until the top begins to brown, about 30 minutes.

Nutrition Facts (per serving)

223	Calories
14g	Fat
16g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 223
% Daily Value *
Total Fat 14g	17%
Saturated Fat 5g	24%
Cholesterol 57mg	19%
Sodium 484mg	21%
Total Carbohydrate 16g	6%
Dietary Fiber 2g	8%
Total Sugars 2g
Protein 10g
Vitamin C 8mg	40%
Calcium 166mg	13%
Iron 1mg	8%
Potassium 202mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.