How to Make Summertime Zucchini Pie - A Step-by-Step Guide

Summertime is the perfect season for enjoying fresh, vibrant produce, and zucchini is at its peak during the warm months. If you're looking for a delicious way to showcase this versatile vegetable, look no further than this Summertime Zucchini Pie recipe. This savory pie is filled with layers of thinly sliced zucchini, sweet onions, and a creamy, cheesy filling, all nestled in a flaky, buttery crust. Whether you're serving it as a light lunch or a side dish at a summer cookout, this zucchini ...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    223 cal.

    • Total Fat: 14g
    • Saturated Fat: 5g
    • Cholesterol: 57mg
    • Sodium: 484mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 10g
    • Vitamin C: 8mg
    • Calcium: 166mg
    • Iron: 1mg
    • Potassium: 202mg