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Zucchini Pie

Ingredients

  • 1 ready-made pie crust thawed, if frozen
  • mustard your choice: dijon, brown, etc.
  • ¼ cup butter
  • 4 cups zucchini sliced into half-moons
  • 1 onion chopped
  • ½ tsp dried parsley or basil
  • ½ tsp each of salt & pepper
  • 1-3 cloves crushed garlic more or less, your preference
  • ¼-½ tsp oregano
  • 2 eggs beaten
  • 1 cup shredded mozzarella or muenster cheese

Instructions

  • Par-bake pie crust according to package instructions. Let cool. Leave oven to preheat at 375℉.
  • In the ready-made pie crust, smear about 2 teaspoons of mustard all over the bottom.
  • In a large skillet on medium to medium high add butter, zucchini, onion, dried parsley or basil, salt and pepper, garlic, and oregano. Cook until translucent.
  • Switch off the heat to the skillet and add in eggs and cheese. Stir to combine and immediately pour into prepared pie crust.
  • Smear about 2 more teaspoons of the same mustard as before all over top.
  • Bake for 18 to 20 minutes or until set and a knife pulls away clean. If clumpy, give an extra 5 minutes.
  • Let cool a bit before enjoying!
Course: Lunch
Region: North America
Diet: Vegetarian