Publisher Photo
Publisher Photo
This recipe is so good, you won't be thinking of zucchini as that "overabundant vegetable" anymore. Instead, you'll be checking the garden, eager for the day you can start making this pie.
Recommended: Recipes for Zucchini
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min. + standing

Ingredients

  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons heavy whipping cream
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg white
  • 1/4 teaspoon water
  • FILLING:
  • 4 cups thinly sliced zucchini (about 1 pound)
  • 1 cup chopped green onions
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, lightly beaten
  • 1-1/2 cups (6 ounces) shredded mozzarella cheese

Directions

In a bowl, beat butter and cream cheese until smooth. Beat in the cream, flour and salt. On a lightly floured surface, knead dough until smooth. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll out dough to fit a 9-in. pie plate or quiche dish. Transfer to pan; flute or trim edges. Prick dough. In a bowl, beat egg white and water; brush over bottom of crust. Bake at 425° for 13-15 minutes or until edges are golden brown. Reduce heat to 375°.
In a skillet, saute the zucchini, onions and garlic in butter for 10 minutes. Stir in the basil, oregano, salt and pepper. In a bowl, combine eggs and cheese; stir in zucchini mixture. Pour into the crust. Bake for 20-25 minutes or until crust is golden brown and a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
Originally published as Zucchini Pie in Casserole Cookbook 2001, p194

Nutritional Facts

1 piece: 367 calories, 27g fat (16g saturated fat), 128mg cholesterol, 592mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 11g protein.

  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons heavy whipping cream
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg white
  • 1/4 teaspoon water
  • FILLING:
  • 4 cups thinly sliced zucchini (about 1 pound)
  • 1 cup chopped green onions
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, lightly beaten
  • 1-1/2 cups (6 ounces) shredded mozzarella cheese
  1. In a bowl, beat butter and cream cheese until smooth. Beat in the cream, flour and salt. On a lightly floured surface, knead dough until smooth. Cover and refrigerate for 1 hour.
  2. On a lightly floured surface, roll out dough to fit a 9-in. pie plate or quiche dish. Transfer to pan; flute or trim edges. Prick dough. In a bowl, beat egg white and water; brush over bottom of crust. Bake at 425° for 13-15 minutes or until edges are golden brown. Reduce heat to 375°.
  3. In a skillet, saute the zucchini, onions and garlic in butter for 10 minutes. Stir in the basil, oregano, salt and pepper. In a bowl, combine eggs and cheese; stir in zucchini mixture. Pour into the crust. Bake for 20-25 minutes or until crust is golden brown and a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
Originally published as Zucchini Pie in Casserole Cookbook 2001, p194

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