Italian Zucchini Pie

Italian Zucchini Pie

Submitted by: Beverly Amoroso

Serving Size: 8

Nutritional Information: 322 calories, 22g fat, 11g saturated fat, 191mg cholesterol, 467mg sodium, 19g carbohydrate, 1g fiber, 13g protein

Qty Ingredient
6 eggs, beaten
1/4 teaspoonsleaf oregano
1/4 teaspoonsleaf basil
1/4 teaspoonsgarlic powder
1/4 teaspoonsblack pepper
1/4 teaspoonssalt
1 tablespoonsparsley flakes
1/4 cupsbutter or margarine
1/2 cupsonion, chopped
4 cupszucchini, thinly sliced
2 teaspoonsDijon mustard
1 unbaked pie crust
1 cupslow-fat mozzarella cheese, shredded
Photo coming soon!


  1. Preheat oven to 375 degrees. Line a 10 - inch ungreased pie plate with pie crust. Spread crust with mustard. Saute zucchini and onion using 1/4 cup butter or margarine for 2 minutes. Stir in parsley, salt, pepper, garlic powder, basil, and oregano. Saute mixture for an additional 2 minutes, or until vegetables are tender-crisp.
  2. In a large bowl, beat eggs and cheese. Stir in vegetable mixture. Pour mixture into pie crust. Bake 20 to 25 minutes or until eggs are set. Let stand for 10 minutes before serving.