Zucchini Pie

by Daisy

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Gardeners—get ready. Summer’s almost here. Can the squash harvest be far behind?

Zucchini Pie
makes one 11-in. pie

1 large or 2 smaller zucchini, sliced
3 eggs
1 cup milk
4 oz. grated cheese like monterey jack, mozzarella, cheddar, or any combo
1 tsp. each chopped fresh oregano and rosemary
1/4 tsp. salt
1 T. chopped roasted poblano peppers (or a similar source of heat and flavor–jalapeno, dash of hot sauce, etc.)
1/4 c. dried tomatoes, reconstituted and sliced
1 small onion, sliced into rings
2 T. grated parmesan cheese
1 pie crust

Prepare a single-crust pie crust and set aside. I use half this recipe.

In a medium mixing bowl, combine zucchini, eggs, milk, cheese, peppers, tomatoes, herbs and salt.

Pour into crust. Break onion slices into rings and scatter over the top of the filling. Sprinkle with parmesan cheese.

Bake at 350 degrees F. for 35-45 minutes until nicely browned and the center is set.



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