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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-

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

No nutrition information available for this recipe

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