Description
A delightful Zucchini Pie filled with creamy ricotta and mozzarella, fresh herbs, and a flaky crust, perfect for summer gatherings.
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 pie crust
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the grated zucchini, ricotta, mozzarella, Parmesan, eggs, parsley, basil, garlic powder, salt, and pepper in a large bowl. Mix well.
- Place the pie crust in the pie dish and press it gently against the sides.
- Pour the zucchini mixture into the crust, spreading it evenly.
- Bake for 30-35 minutes until set and golden brown.
- Let it cool slightly before slicing and serving.
Notes
Make ahead by preparing the pie a day in advance and storing it in the fridge. Experiment with different herbs and spices for added flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg
Keywords: Zucchini Pie, Vegetarian, Summer Dish, Comfort Food, Easy Recipe