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

    Average Rating:

    2 Total Reviews

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    • on June 30, 2008

      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

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    • on January 10, 2007

      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 didn't need it. It baked about 22 minutes. Thanks for the recipe. Made for the Cookbooks tag game.

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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
    Total Fat 48.6 g
    Saturated Fat 26.1 g
    Cholesterol 211.0 mg
    Sodium 901.7 mg
    Total Carbohydrate 26.1 g
    Dietary Fiber 2.6 g
    Sugars 6.0 g
    Protein 19.3 g

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