Recipes

Zucchini Pie

Rating: 3.3/5 (9 votes cast)

Serves: 6
Serving Size: 2″- 3″ square
Cost: $4.20 for whole recipe / $0.70 per person

1 or 2 zucchini, sliced (about 10 cups)
1 tablespoon olive oil
2 onions, sliced
2 eggs
1/4 cup seasoned bread crumbs
1 14.5-ounce can diced tomatoes
1 cup shredded mozzarella cheese (8 ounces)*
1/4 cup greated Parmesan cheese
2 teaspoons Italian seasoning
1/4 teaspoon ground black pepper
Optional: If you have fresh mushrooms or peppers, you can substitute them for some of the zucchini

*More cheese tastes great but also adds more calories, fat, and sodium.

Preheat oven to 325°F. Grease a large casserole or 9×13-inch pan; set aside.
Wash zucchini and discard ends. Cut into slices (about 10 cups). If using large zucchini, cut in half lengthwise and remove seeds before slicing.
Heat oil in large skillet over medium heat. Add zucchini and onion slices and cook for 10 minutes. Remove from heat.
In bowl, stir together the eggs, bread crumbs, Italian seasoning, and pepper. Add undrained tomatoes, and cheeses. Pour over zucchini mixture and stir to mix.
Pour into casserole. Bake uncovered for 60 minutes. Top will be golden brown.
Cut into squares. Serve.

Menu idea: Zucchini pie, Sliced fruit, Wheat bread

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