Zucchini Pie

  • saracat Posted: 07/27/10
    Worthy of a Special Occasion

    This was very good. I added two links of turkey italian sausage to up the protein, and I decreased the salt to 3/4 tsp. Next time I would probably only use 1/2 tsp or less. This recipe was very easy to put together and using the food processor to grate the zucchini made quick work of the prep. i will make it again.

  • StarryL Posted: 05/10/09
    Worthy of a Special Occasion

    Good recipe... I cooked it for 50 minutes and it still wasn't as set as appears in the picture. I added 2 cups diced ham, and would probably decrease the amount of salt next time. Otherwise good.

  • tara31 Posted: 07/17/09
    Worthy of a Special Occasion

    Used whole wheat flour, egg substitute and baked with sliced tomatoes on top. Excellent!

  • TheMighty Posted: 08/31/10
    Worthy of a Special Occasion

    I was looking for something similar to a zucchini pie we used to eat in Greece and came across this, which as others mention, is great on its own but makes a wonderful starter recipe for those who like to adapt things. For a Greek twist, use feta cheese instead of provolone and add dill, mint, and/or scallions. Delish! Great cold, too, and freezes well. Super fast to prepare.

  • MunchletteBelle Posted: 07/11/12
    Worthy of a Special Occasion

    My friend and I made this for dinner last night and it was so delicious. We used a food processer to grate the zucchini, onion and provolone, so the texture of the whole thing was very smooth. Her pie plate was too small to contain all the zucchini mixture, so we baked it in her souffle dish and it set perfectly. We ate this as a main dish and sauteed some mushrooms with garlic in olive oil and marsala as a side dish. I ate leftovers of the zucchini dish for my dinner tonight, and will probably eat again for lunch tomorrow (tastes great after just a minute in the microwave). I would definitely recommend this dish.


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