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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 722.3
  • Total Fat: 42.9 g
  • Cholesterol: 466.8 mg
  • Sodium: 1,159.4 mg
  • Total Carbs: 56.3 g
  • Dietary Fiber: 6.2 g
  • Protein: 27.9 g

View full nutritional breakdown of Zucchini Pie calories by ingredient
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Zucchini Pie

Submitted by: TULLYFITZ
Zucchini Pie

Introduction

Something delicious (and filling!) to do with all that summer squash! Something delicious (and filling!) to do with all that summer squash!
Number of Servings: 4

Ingredients

    CRUST:

    1 stick lightly salted Butter
    1.5 cups white Flour
    1 T. white Sugar
    Dash of Salt

    PIE FILLING:

    5 medium Summer Squash (combine Yellow and Zucchini if possible), sliced thin
    1 Large chopped Onion
    1 T. Butter
    8 finely chopped fresh Basil leaves
    2 T. dried Chervil (or parsley)
    2 T. dried Oregano
    1T. black Pepper
    1 dash Salt

    8 large fresh Eggs

    1.2 cup 2% milk
    2 T. Dijon Mustard
    2 T. Brown Mustard

Tips

The Crust adds more than 50% of the calories in this meal, so calories can be reduced if you have a low-cal crust recipe you'd like to try.


Directions

1) Slice squash and chop onion, and sautée with chervil, salt, pepper, oregano and basil in butter on medium heat, tossing frequently.

2) While squash is sautéeing, make crust. Combine butter, flour, sugar, a dash of salt, and no more than 5 T. water. Knead, roll out, and line bottom and sides of a glass oval baking dish (slightly larger than 9 x 9 baking pan). Cook in oven at 375 degrees for 15 minutes or until slightly browned and hardened.

3) Beat eggs and feta cheese together until well blended.

4) Take crust-lined baking dish, and spread Brown mustard over bottom. Then layer in the cooked squash mixture. On top of that, add dijon mustard. Finally, pour egg-cheese mixture over all.

5) Bake for 15 - 25 minutes at 375 degrees, until egg mixture 'sets.' Remove, let cool a bit, and enjoy :-)

Serving Size: Makes 4 large, filling Dinner entrées

Number of Servings: 4

Recipe submitted by SparkPeople user TULLYFITZ.






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