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Herbed Zucchini Pie

2 Ratings

2 Comments

Prep 15 min
Total 2 hr 0 min
Ingredients 7
Servings 12

Use up summer's favorite vegetable in this crowd-pleasing, savory veggie pie. MORE+ LESS-

Roxana Yawgel

July 22, 2014

Ingredients

zucchini

onions

Pillsbury™ Refrigerated Pie Crust (from box), softened as directed on box

eggs

1 1/4

cups milk

oz grated Parmesan cheese

1/2

teaspoon finely chopped fresh rosemary

Steps

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1

With sharp knife or mandolin, slice zucchini and onions; place on large bowl. Sprinkle 1 tablespoon salt over vegetables. Cover with plastic wrap; refrigerate at least 1 hour or up to 8 hours.
2

Heat oven to 350°F. Unroll pie crust in bottom of 11-inch quiche dish; press in bottom and up side of dish. Set aside.
3

Remove vegetables from refrigerator; squeeze out excess liquid. (Squeeze with hands or press with back of spoon with vegetables in strainer.) Arrange vegetable slices in quiche dish.
4

In separate medium bowl, lightly beat eggs, milk, cheese and rosemary. Season to taste with salt and pepper. Pour over zucchini slices.
5

Bake 45 minutes or until top is light golden brown. Cool slightly before serving. Store in refrigerator.

Expert Tips

Zucchini has high water content so it's very important to sprinkle salt over the zucchini slices and let rest for at least 1 hour. During this time the salt draws out the water from the zucchini, preventing the pie from becoming watery.
If you do not have any rosemary on hand, other herbs that pair well with zucchini are basil, sage and oregano.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 70

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 3g 16% Trans Fat 0g
Cholesterol: 55mg; 18%
Sodium: 190mg; 8%
Potassium: 250mg; 7%
Total Carbohydrate: 13g; 4%
Dietary Fiber 1g 4% Sugars 4g
Protein: 5g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 10%; 10%
Calcium: 10%; 10%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;