Ingredients
-
4
-
1
-
1
-
1/2
-
2
-
1
-
1
-
1/2
-
2
-
2
-
-
-
-
-
Directions
Marge’s Zucchini Pie, One of my co-workers gave me this recipe years ago, and now it’s a staple. We just don’t feel like it’s summer until we’ve eaten some. We usually eat it for dinner, but it’s equally good for breakfast or brunch., This recipe is delicious! My wife and I I loved it! The only thing different that I did was used a premade crust and I brushed the bottom with liquid garlic butter I didnt have dijon! Great recipe!, Fantastic is the only way to describe this recipe. Made this last night as a side with hamburgers. I only made one change which was using reduced fat Italian cheese health reasons. I also used frozen pie crust which made it even easier & faster. THANK YOU so much for sharing this wonderful recipe of yours with us all.
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Saute Zucchini, Onions and Garlic in Olive Oil Until Soft. Stir in Parsley, Herbes De Provence, Salt and Pepper. Remove from Heat. |
|
3
Done
|
Beat the Eggs and Then Add the Cheese to the Beaten Eggs. Pour Into the Veggie Pot and Combine. |
|
4
Done
|
Spread Dijon Mustard on Bottom of Pie Crust. Add Zucchini Mixture to Crust. Bake For 35-40 Minutes. |
