Summertime Zucchini Pie

This quiche-like dish featuring zucchini, bacon, and mushrooms is great for a light lunch or brunch.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 223 Calories

Ingredients

• 1 onion, chopped
• 4 slices bacon
• 2 eggs, lightly beaten
• 2 teaspoons minced garlic
• 2 teaspoons Italian seasoning
• 1 teaspoon minced fresh parsley
• 2 zucchini, thinly sliced
• 1 cup shredded mozzarella cheese, divided
• 1 cup chopped cremini mushrooms
• 1 (9 inch) prepared deep-dish pie crust
• 2 teaspoons chopped dill weed
• grated Parmesan cheese, or to taste
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon garlic salt

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil.

Step 3

Bake pie crust until lightly browned, about 12 minutes. Set pie crust aside to cool. Increase oven heat to 350 degrees F (175 degrees C).

Step 4

Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, while retaining drippings in the skillet.

Step 5

Stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with Italian seasoning, dill, parsley, garlic salt, and black pepper. Cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.

Step 6

Chop the bacon and stir through the zucchini mixture.

Step 7

Sprinkle about half the mozzarella cheese into the bottom of the pie crust. Spoon zucchini mixture over the mozzarella cheese layer. Pour eggs over the zucchini mixture; top with remaining mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Put pie plate onto a baking sheet.

Step 8

Bake in preheated oven until the top begins to brown, about 30 minutes.