Garden Zucchini Pie
Garden Zucchini Pie offers a savory crust filled with tender zucchini, melted cheeses, and aromatic herbs. Perfect for brunch or a light dinner, its crispy base and flavorful filling make it a crowd-pleaser for vegetable lovers and cheese aficionados alike.
Ingredients
- 3 cups refrigerated loose-packed hash browns
- 1/4 cup finely chopped onion ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 2 medium zucchini, thinly sliced (about 2 1/2 cups) ⓘ
- 1 clove garlic, minced ⓘ
- 1 tablespoon oleo or butter ⓘ
- 3 beaten eggs ⓘ
- 3/4 cup shredded Cheddar or Swiss cheese (about 3 ounces) ⓘ
- 1/2 cup milk ⓘ
- 2 teaspoons snipped fresh or dried oregano leaves ⓘ
- 1/4 teaspoon salt ⓘ
Instructions
- In a large mixing bowl, combine 1 beaten egg, finely chopped onion, and grated Parmesan cheese.
- Stir in the hash browns.
- Put the potato mixture in a 9-inch pie pan or 10-inch quiche dish.
- Pat the mixture over the bottom and up the sides of the pan.
- Bake, uncovered, in a 400°F oven for 35 to 40 minutes or until golden brown.
- Cool slightly on a wire rack. Reduce oven temperature to 350°F before serving.
Tips & Substitutions
For a crispier crust, consider using freshly grated hash browns instead of refrigerated ones. If you need a lighter option, replace some of the cheese with extra vegetables like bell peppers or spinach. Fresh herbs can also enhance flavor; try substituting oregano with basil. Ensure the zucchini is sliced thinly to cook evenly. This pie can easily be adapted into a quiche-style dish by adding more eggs.
Serving Suggestions
This Garden Zucchini Pie makes a delightful brunch dish and pairs well with a simple green salad or fresh fruit. For a heartier meal, serve it alongside a bowl of Lanice'S Potato Soup. Consider offering a dollop of sour cream or Greek yogurt on the side for added creaminess. It's also a fantastic option for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual slices for quicker reheating, but the oven method helps maintain the crust's crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Zucchini Pie contains roughly 372 calories, with 12g protein, 64g carbohydrates, and 9g fat. It is an excellent source of iron (40% of the Daily Value), calcium (37% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie and store it unbaked in the refrigerator for up to a day. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the baking time. This allows flavors to meld and makes it convenient for busy days.
Can I freeze Garden Zucchini Pie?
Absolutely! To freeze, cool the baked pie completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until warmed through, about 30 minutes.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit until gelatinous) for each egg. This will help bind the ingredients while keeping the pie moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).