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Italian Zucchini Pie
Recipe By: Gina
Categories: Veggies
4 cups sliced zucchini -- unpeeled, thinly sliced
1 cup onions -- coarsely chopped
2 cloves garlic -- crushed
1/2 cup butter
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano
8 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs -- well beaten
4 tomato slices -- (4 to 5)
Preheat oven to 375. In a skillet, cook onion til golden, throw
in garlic and cook two more minutes. Throw in zucchini and cook
til tender. Stir in parsley and all seasonings. In a large bowl,
blend eggs with cheeses, stir in vegetable mixture. Butter an
11-inch quiche or glass pie plate and pour mixture in evenly.
Layer the tomato slices over and sprinkle a little bit of
parmesan over. Bake for 18 to 20 minutes.
Source: "TREASURY OF ITALIAN COOKING
Ladies Auxiliary of the Hershey Italian Lodge
Hershey, PA 1982"
2015 Calories; 170g Fat (74.5% calories from fat); 87g Protein;
44g Carbohydrate; 11g Dietary Fiber; 857mg Cholesterol; 3843mg Sodium. |
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