Description
A savory summer pie bursting with fresh herbs and zucchini. Perfect as a light lunch or side dish.
Ingredients
Units
Scale
- 1 unbaked (9-inch) pie crust
- 2 tsp Dijon mustard
- 3 tbsp butter
- 4 cups (946 ml) sliced zucchini
- 1 cup (237 ml) diced onion
- 3 cloves garlic
- 0.5 tsp salt
- 0.5 tsp pepper
- 3 eggs, slightly beaten
- 0.5 cup (118 ml) chopped fresh parsley
- 0.25 cup (60 ml) chopped fresh oregano
- 2 cups (473 ml) shredded cheese, I used both sharp cheddar and mozzarella
Instructions
- Preheat oven to 375°F (190°C).
- Line a 9-inch pie plate with pie crust and brush with Dijon mustard. Set aside.
- In a large sauté pan over medium-high heat, melt butter. Add zucchini, onion, and garlic; sauté for about 8 minutes, or until onions are slightly translucent and zucchini is just starting to soften. Remove from heat and cool for 5–10 minutes.
- In a large bowl, combine salt, pepper, eggs, parsley, oregano, and cheese. Add the cooled zucchini mixture and stir to combine.
- Pour into the prepared pie crust and bake for 25–30 minutes, or until the crust and top of the pie are golden brown.
- Cool slightly before serving.
Notes
- To prevent a soggy bottom, pre-bake the pie crust for 10 minutes before adding the filling.
- Feel free to experiment with other herbs like thyme or basil to customize the flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 150