Italian Zucchini Pie
A savory Italian-inspired zucchini pie featuring shredded zucchini, melted mozzarella, and aromatic herbs baked in a flaky pie shell. Perfect for a light lunch or dinner, it offers a delightful combination of tender vegetables and cheesy richness, appealing to vegetable lovers and those seeking a comforting, flavorful dish.
Ingredients
- 4 cups unpeeled zucchini, shredded ⓘ
- 1 cup coarsely chopped onion ⓘ
- 1/4 cup margarine ⓘ
- 1 teaspoon parsley ⓘ
- 1/2 tablespoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 teaspoon garlic ⓘ
- 1/4 teaspoon basil ⓘ
- 1/4 teaspoon oregano ⓘ
- 2 eggs, well beaten ⓘ
- 8 ounces shredded Mozzarella cheese ⓘ
- 1 prepared pie shell ⓘ
Instructions
- Preheat the oven to 375°F.
- Cook the shredded zucchini and chopped onion in margarine until tender.
- Add parsley, salt, pepper, garlic, basil, and oregano to the vegetables and cook for another minute.
- In a large bowl, beat the eggs and mix in the shredded mozzarella cheese.
- Stir the cooked vegetables into the egg and cheese mixture.
- Spread a teaspoon of mustard in the prepared pie shell.
- Pour the vegetable and cheese mixture into the pie shell.
- Bake in the preheated oven for 20 minutes until golden and set.
Tips & Substitutions
To enhance the flavor, consider adding grated Parmesan cheese for a richer taste. If you don't have margarine, butter or olive oil can be used as substitutes. For a gluten-free option, try using a gluten-free pie crust. Ensure the zucchini is well-drained to avoid a soggy pie. This dish can be served warm or at room temperature, making it versatile for any occasion.
Serving Suggestions
This Italian Zucchini Pie pairs beautifully with a fresh side salad or a light soup for a complete meal. You can also serve it alongside crusty bread or a selection of Italian cheeses for a delightful appetizer. For a special touch, consider drizzling with balsamic reduction or serving with a dollop of marinara sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until heated through. You can also microwave individual slices for a quick meal, but the oven method helps retain the pie's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Zucchini Pie contains roughly 532 calories, with 18g protein, 123g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (252% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1355mg per serving (59% of the Daily Value).
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 zucchini pie ahead of time?
Yes, you can prepare the pie a day in advance. Assemble it and refrigerate before baking. When ready to serve, simply bake as directed. This not only saves time but allows the flavors to meld together for a more delicious outcome.
What can I use instead of mozzarella cheese?
If you're looking for a different flavor profile, try using provolone or fontina cheese as alternatives to mozzarella. Both provide a nice melt and enhance the overall taste of the pie. For a vegan option, a plant-based cheese can be used.
Can I add other vegetables to the pie?
Absolutely! Feel free to incorporate other vegetables like bell peppers, spinach, or mushrooms. Just ensure they are cooked and any excess moisture is removed before adding them to the mixture to maintain the pie's texture.
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).