Italian Savory Zucchini Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory tart with a pie crust base filled with sautéed zucchini, eggs, and a creamy Parmesan custard. Serve warm or at room temperature for an elegant summer lunch or light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Savory Pie Crust (or your favorite store bought pie pastry)
- 2 teaspoons olive oil
- 2½ cups sliced zucchini (include 2-3 flowers if desired)
- 1 small shallot chopped
- ¼ teaspoon salt (or to taste)
- 2 dashes pepper
- 1-2 tablespoon chopped fresh parsley
- 2 large eggs
- ¾ cup freshly grated parmesan cheese
- 3 tablespoons whole / whipping cream
- ½ cup fontal cheese shredded (or gruyere)
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 589mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 224mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 589MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.