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Zucchini Pie - Very Delicious Homemade Recipe

Updated on April 20, 2008

Zucchini Pie

Zucchini Pie

The word "Zucchini" comes from the Italian "Zucchino," meaning a small squash. Its scientific name is "cucurbita pepo." The zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit. On a culinary level, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment.zucchini are usually picked when the seeds are soft and immature, seldom over 8in/20cm in length. Mature zucchini can be as much as three feet long, but are often fibrous and not appetizing to eat. Zucchini with the flowers attached are a sign of a truly fresh and immature fruit, and are especially sought by many people.

Unlike cucumber, zucchini are usually served cooked. The Zucchini has a delicate rather than strong flavour requiring little more than quick cooking with "butter or olive oil," with or without fresh herbs. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as souffles. It also can be baked into a bread. Its flowers can be eaten stuffed and is a delicacy when deep fried as tempura.

Zucchini can also be eaten raw, sliced or shredded in a cold salad, as well as hot and barely cooked in hot salads, as in Thai or Vietnamese recipes. Zucchini Pie is a savory Italian supper pie. Fresh Zucchini squash, mozzarella cheese, and herbs give this pie it's distinctive taste. This recipe is perfect for quick dinners, pot-lucks, and when paired with a salad makes a complete meal. It's tasty enough to entic non-veggie eaters.


Pie crust

11/2 cup flour

1/2 tbsp salt or to taste

1/2 cup shortening

4 tbsp water

Pie filling

3 medium zucchini, thinly sliced ( about 4 cups )

1 onion, chopped ( about 1/2 cup )

1/4 cup parsley or 2 tbsp parsley flakes

1/2 tbsp basil ( dried )

1/2 tbsp salt or to taste

1/4 tbsp black pepper

1/4 tbsp garlic powder

1/2 tbsp oregano

2 eggs, beaten

2 cups shredded mozzarella cheese

11/2 ounces butter for frying or 1/2 cup vegetable oil ( as you like )


1.- Preheat oven to 375 degrees F/191 degrees C/Gas mark 5.

2.- Sift flour and salt into a bowl. Cut in shortening untill mixture forms coarse particles. Add water, one tbsp at a time, and mixing to make a pliable dough.

3.- Roll out the pie crust to a circle and then fit it into a pie plate; bake for 15 minutes.

4.- Melt the butter in a dutch oven. Add the zucchini and onion. Cook over medium heat, stirring occasionally, until the onions are translucent (about 10 minutes).

5.- Add spices, parsley, basil, oregano and stir the seasonings into the vegetable mixture and set aside.

6.- Combine 2 beaten eggs and grated cheese in a bowl, then stir into the vegetable and spice mix.

7.- Pour the filling into the pie crust and bake for 30 minutes, or until lightly brown.

8.- Serve hot.

This is a easy, delicious and very healthy vegetarian dinner recipe.


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    • Bob Ewing profile image

      Bob Ewing 

      10 years ago from New Brunswick

      looks delicious, thanks.


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