Cheesy Savory Zucchini Pie

whole baked squash pie on round wooden pie plate

This savory squash pie is a perfect side dish for any meal. Loaded with fresh zucchini and cheese, it's similar to a quiche and can easily be a main entree!

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 261kcal

Author Anne Clark

Ingredients

1 Pie shell, unbaked
1 teaspoon Mustard
2 Medium zucchini, thinly sliced into rounds (should resemble pickle chips)
1 cup Onion, minced Minced is very small pieces, much smaller than diced or chopped!
2 Tablespoon Butter
1 teaspoon Oregano
1 teaspoon Garlic powder
¼ teaspoon Black pepper
2 Eggs
8 oz Muenster cheese, shredded
Salt to taste

Instructions

Preheat oven to 350F. Spread the mustard on the bottom and sides of pie crust.
Saute the onion in butter until soft. Add zucchini slices and saute until softened. Drain the onion/zucchini mixture and add to pie crust. NOTE: Draining the onion/zucchini mixture is very important as this keeps the bottom of the pie crust from getting too soft.
In a bowl, slightly beat the eggs then add the cheese and seasonings. Pour over the onion and zucchini. Bake for 20-30 minutes or until the top is bubbly and lightly browned.

Notes

(or bake in a casserole dish for a crustless zucchini pie)

Nutrition