A quiche-like dish for a light lunch or brunch, also makes a great side dish. I developed this recipe after having an abundance of zucchini in my garden every summer and trying to find a delicious way to enjoy all of it! You can substitute 2 tablespoons butter for the bacon and drippings if you prefer to leave the bacon out of the recipe.
Ingredients
- 1 (9 inch) prepared deep-dish pie crust
- 4 slices bacon
- 2 zucchini, thinly sliced
- 1 cup chopped cremini mushrooms
- 1 onion, chopped
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons chopped dill weed
- 1 teaspoon minced fresh parsley
- ½ teaspoon garlic salt
- ½ teaspoon ground black pepper
- 1 cup shredded mozzarella cheese, divided
- 2 eggs, lightly beaten
- grated Parmesan cheese, or to taste
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 223 | |
% Daily Value * | |
Total Fat14g | 17% |
Saturated Fat5g | 24% |
Cholesterol57mg | 19% |
Sodium484mg | 21% |
Total Carbohydrate16g | 6% |
Dietary Fiber2g | 8% |
Total Sugars2g | |
Protein10g | |
Vitamin C8mg | 40% |
Calcium166mg | 13% |
Iron1mg | 8% |
Potassium202mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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