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Herbed Zucchini Pie

  • 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

4
zucchini
2
onions
1
Pillsbury™ Refrigerated Pie Crust (from box), softened as directed on box
3
eggs
1 1/4
cups milk
2
oz grated Parmesan cheese
1/2
teaspoon finely chopped fresh rosemary

Steps

Hide Images
  • 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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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