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Italian Zucchini Pie

Italian Zucchini Pie

Italian Zucchini Pie

Submitted by: Beverly Amoroso

Serving Size: 8

Nutritional Information: 322 calories, 22g fat, 11g saturated fat, 191mg cholesterol, 467mg sodium, 19g carbohydrate, 1g fiber, 13g protein

Ingredients
Quantity
eggs, beaten
6
unbaked pie crust
1
Dijon mustard
2 teaspoons
zucchini, thinly sliced
4 cups
onion, chopped
1/2 cups
butter or margarine
1/4 cups
parsley flakes
1 tablespoons
salt
1/4 teaspoons
black pepper
1/4 teaspoons
garlic powder
1/4 teaspoons
leaf basil
1/4 teaspoons
leaf oregano
1/4 teaspoons
low-fat mozzarella cheese, shredded
1 cups

Directions

Preheat oven to 375 degrees. Line a 10 - inch ungreased pie plate with pie crust. Spread crust with mustard. Saute zucchini and onion using 1/4 cup butter or margarine for 2 minutes. Stir in parsley, salt, pepper, garlic powder, basil, and oregano. Saute mixture for an additional 2 minutes, or until vegetables are tender-crisp. In a large bowl, beat eggs and cheese. Stir in vegetable mixture. Pour mixture into pie crust. Bake 20 to 25 minutes or until eggs are set. Let stand for 10 minutes before serving.

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