Description
A delightful zucchini pie combining creamy cheeses and fresh herbs, perfect for any occasion.
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).
- Blend the grated zucchini with ricotta, mozzarella, Parmesan, eggs, parsley, basil, garlic powder, and a sprinkle of salt and pepper in a large mixing bowl.
- Press the pie crust into the pie dish, lining the bottom and sides evenly.
- Pour the zucchini mixture into the crust, spreading it evenly.
- Bake for about 30-35 minutes, or until the pie sets and the top turns golden brown.
- Remove from the oven and let cool slightly before slicing.
Notes
Let the grated zucchini sit with salt for 10-15 minutes to remove excess moisture before mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg