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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pie 1413g Recipe makes 1 pie) |
||
| Calories 2726 | ||
| Calories from Fat 1918 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 213.2g | 327% | |
| Saturated Fat 106.0g | 530% | |
| Monounsaturated Fat 68.7g | ||
| Polyunsaturated Fat 22.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 843mg | 281% | |
| Sodium 4354mg | 181% | |
| Potassium 2164mg | 61% | |
| Total Carbohydrate 129.5g | 43% | |
| Dietary Fiber 16.8g | 67% | |
| Sugars 21.6g | ||
| Protein 82.9g | 165% | |
Zucchini Appetizer
By: glitter
May 14, 2004
Wonderful appetizer and can even be used as a side dish to your favorite meal. A good way to use up all those zucchini in the garden when the summer get underway! Got this from a neighborhood cookbook.
1 pie
Ingredients
- 4 cups zucchini, thinly sliced
- 2 medium onions, finely chopped
- 1/2 cup butter or margarine
- 1/2 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 teaspoons dry basil or 3 tablespoons fresh basil
- 1 teaspoon dry oregano
- 2 eggs
- 2 cups shredded mozzarella cheese
- 1/4 cup romano cheese (optional)
- 1 (9 inch) pie shells
Directions
1
Combine all the ingredients in a pan, except the egg and cheese.2
Sauté the ingredients approximately 10 minute.3
until tender and liquid has evaporated.4
Do not let zucchini become too soft.5
Beat the eggs and mix with the Mozzarella cheese, Romano cheese, and zucchini mixture.6
Spread in the shell and sprinkle with some Mozzarella cheese on top.7
Bake in preheated oven 350°F for about 30 minutes until cooked.8
Serve warm or cooled.9
Slightly warm is best.
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- Course > Appetizers
- Main Ingredient > Vegetables > Squash
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Miss Annie in Indy
On Sep 6, 2004
I made this lika a casserole. Skipped the crust, put the zuccini mixture into a greased 8x8 dish ( I also added about 1 Tablespoon mince garlic just because I love garlic), topped with pepproni, additional mozzeralla cheese, sprinkled parmesan cheese and seasoned bread crumbs over all. Baked as directed. Came out a beautiful golden brown. Just wonderful!! Thank you for this posting.
From: KITTENCAL
On Jul 31, 2004
Well, another winner Glitter. I whipped up two of these tasty little pies for a get-together tonight. I have to say that these are most delicious! I used Parmesan instead of Romano, and added just a little fresh minced garlic with the onions when I was frying them. This is a wonderful zuchinni recipe, definately well worth trying...thanks so much Glitter for another winner...Kitten
From: ~Rita~
On Jul 9, 2004
Delicious! Very easy. I used 1 large onion. For the 1/2 cup butter I used Glitters Fresh Herb Butter (including the herbs in the ingredients)Fresh Herb Butter. The directions could have been a little clearer. I didn`t know if I should add the beaten egg and cheese to the zucchini when hot or cooled. So I added the cheese which it melted I waited with the egg thinking it would cook to fast. It was fine as you can see in the picture.
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