Zucchini Pie
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
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.
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.