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    You are in: Home / Italian / Italian Zucchini Pie Recipe
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    Italian Zucchini Pie

    Italian Zucchini Pie. Photo by Engrossed

    1/2 Photos of Italian Zucchini Pie

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Pricilla's Note:

    This pie is Wonderful... I made for my adult children & they fell in love with it. Surprisingly the men LOVED it. I also made it for my friends mothers day celebration (about 20 people, made two pies) and her they all really loved it too. When there was only 1/2 pie left she took it and hid it from everyone so she could take it home LOL

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    Ingredients:

    Serves: 4-6

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Saute the zucchini and onion in the butter until zucchini is softened and onions are translucent. Stir in the chopped parsley, salt, pepper, garlic powder, basil and oregano.
    2. 2
      In large mixing bowl, combine the eggs, cheese and mustard, then add the zucchini/onion mixture.
    3. 3
      Spread the pie crust across the bottom and up the sides of baking dish that has been lightly greased. Carefully lift it into the dish and press across the bottom and up the sides.
    4. 4
      Pour zucchini mixture into the crust and bake in a preheated 375 degree oven for 18 to 20 minutes. Cover with foil for last 10 minutes of baking. Let stand 10 minutes before serving.

    Ratings & Reviews:

    • on June 30, 2008

      55

      This was so good! We had it for lunch with a simple pear and walnut salad. I made it as directed with unsalted butter and mozzarella cheese. I baked it for 10 minutes and then covered the edge of the crust and baked it for 15 minutes more and it was perfect. I used a refrigerated pie crust and it was done all the way through. I loved the taste of the dijon mustard in it. There are many possibilities for this pie, but I will make this again just as the recipe calls for. Thanks, Carole in Orlando

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2007

      45

      My husband loved this, I didn't. It seemed kinda pasty to me...maybe it would be better to precook the pie shell? I did think it was beautiful. I used a defrosted frozen deep dish pie shell, 2 large zucchini, fresh parsley, frozen basil, dried oregano, mozzarella, whole grain dijon, and I only used 2 tbsp of butter and 1 of olive oil and all other ingredients as listed. I didn't bother covering it with foil...it didn't need it. It baked about 22 minutes. Thanks for the recipe. Made for the Cookbooks tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Zucchini Pie

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 611.0
     
    Calories from Fat 438
    71%
    Total Fat 48.6 g
    74%
    Saturated Fat 26.1 g
    130%
    Cholesterol 211.0 mg
    70%
    Sodium 901.7 mg
    37%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 2.6 g
    10%
    Sugars 6.0 g
    24%
    Protein 19.3 g
    38%

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