Mushroom Zucchini Pie
A savory mushroom zucchini pie featuring tender vegetables coated in a seasoned buttery filling, perfect for vegetarians and family dinners with a flaky pie crust.
Ingredients
Instructions
- Saute onion, mushrooms, and zucchini until tender-crisp, about 5 minutes.
- Drain excess liquid and add flour, salt, pepper, and thyme.
- Mix to coat the vegetables evenly.
- Remove from heat.
- Preheat oven to 375°F.
- Prepare pie crust as directed on the package.
- Fill the pie crust with the vegetable mixture.
- Mix egg yolk with water and brush over the crust edges.
- Bake in the preheated oven for 20 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, try adding grated cheese such as Parmesan or mozzarella to the vegetable mixture. If you want to make this recipe gluten-free, substitute the flour with cornstarch or a gluten-free flour blend. You can also use fresh herbs instead of dried thyme for a more vibrant taste.
Serving Suggestions
Serve the Mushroom Zucchini Pie warm as a main dish, complemented by a fresh side salad or steamed vegetables. It pairs beautifully with Tony'S Favorite Toasted Seasoned Pecans for added crunch. This dish is great for brunch or as a light dinner option.
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 10-15 minutes, or until heated through. This will help maintain the crispy crust.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Zucchini Pie contains roughly 1282 calories, with 34g protein, 35g carbohydrates, and 113g fat. It is an excellent source of protein (68% of the Daily Value), vitamin D (64% of the Daily Value), and vitamin C (60% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1906mg per serving (83% 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 use other vegetables in this pie?
Absolutely! Feel free to substitute or add other vegetables like bell peppers or spinach. Just be sure to sauté them until tender-crisp to maintain the right texture.
Is there a way to make this pie dairy-free?
Yes, simply replace the butter or margarine with a dairy-free alternative, and consider omitting any cheese if you decide to add some. This keeps the recipe suitable for a dairy-free diet.
How can I make this pie more filling?
To make the pie more substantial, consider adding cooked quinoa or lentils to the vegetable mixture. This will enhance the protein content and make it heartier while still being a delicious vegetarian option.
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).