Skip to main content

Herbed Zucchini Pie

(0 reviews)
Herbed Zucchini Pie
  • Prep Time 15 min
  • Total Time 2 hr 0 min
  • Servings 12
  • Pinterest
    450
  • Fave
    656
  • Email
    1K
  • Facebook
    0
  • Print
    10K

  • Pinterest
    450
  • Fave
    656
  • Email
    1K
  • Facebook
    0
  • Print
    10K

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

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

Directions

  • 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.
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
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet