Herbed Zucchini Pie
Roxana Yawgel
Updated May 6, 2021
Use up summer's favorite vegetable in this crowd-pleasing, savory veggie pie.
Herbed Zucchini Pie
- Prep Time 15 min
- Total 2 hr 0 min
- Ingredients 7
- Servings 12
Ingredients
- 4 zucchini
- 2 onions
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 3 eggs
- 1 1/4 cups milk
- 2 oz grated Parmesan cheese
- 1/2 teaspoon finely chopped fresh rosemary
Instructions
-
Step1With 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.
-
Step2Heat oven to 350°F. Unroll pie crust in bottom of 11-inch quiche dish; press in bottom and up side of dish. Set aside.
-
Step3Remove 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.
-
Step4In separate medium bowl, lightly beat eggs, milk, cheese and rosemary. Season to taste with salt and pepper. Pour over zucchini slices.
-
Step5Bake 45 minutes or until top is light golden brown. Cool slightly before serving. Store in refrigerator.
Nutrition
140
Calories
7g
Total Fat
5g
Protein
13g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 140
- Calories from Fat
- 70
- 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
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