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Herbed Zucchini Pie

herbed zucchini pie Dessert
Herbed Zucchini Pie
  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 12
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Use up summer's favourite vegetable in this crowd-pleasing, savoury veggie pie. ...MORE + LESS -

Ingredients

4 zucchini
2 onions
1/2 box (1 crust) Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
3 eggs
1 1/4 cups milk
1/4 cup grated Parmesan cheese
1/2 teaspoon finely chopped fresh rosemary

Steps

Hide Images
  • 1
    With sharp knife or mandolin, slice zucchini and onions; place on large bowl. Sprinkle 1 tablespoon salt over vegetables. Cover with plastic wrap; refrigerate at least 1 hour or up to 8 hours.
  • 2
    Heat oven to 350°F. Unroll pie crust in bottom of 11-inch quiche dish; press in bottom and up side of dish. Set aside.
  • 3
    Remove vegetables from refrigerator; squeeze out excess liquid. (Squeeze with hands or press with back of spoon with vegetables in strainer.) Arrange vegetable slices in quiche dish.
  • 4
    In separate medium bowl, lightly beat eggs, milk, cheese and rosemary. Season to taste with salt and pepper. Pour over zucchini slices.
  • 5
    Bake 45 minutes or until top is light golden brown. Cool slightly before serving. Store in refrigerator.

Expert Tips

  • Zucchini has high water content so it's very important to sprinkle salt over the zucchini slices and let rest for at least 1 hour. During this time the salt draws out the water from the zucchini, preventing the pie from becoming watery.
  • If you do not have any rosemary on hand, other herbs that pair well with zucchini are basil, sage and oregano.

Nutrition Information

Nutrition Facts

Serving Size: 12 servings
Calories
138.1
% Daily Value
Total Fat
7.5
Saturated Fat
3.4
Cholesterol
55.6
Sodium
186
Dietary Fiber
1
Sugars
3.9
Protein
5.1
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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