Are you looking for a healthy and flavorful dinner recipe that’s also surprisingly easy to make? Look no further! This zucchini pie recipe with a buttery, flaky crust is a delicious and satisfying meal perfect for a weeknight dinner or a casual weekend gathering. Packed with fresh zucchini and aromatic herbs, this pie is a delightful twist on traditional savory pies. It’s one of those easy recipes that will quickly become a family favorite. This recipe delivers a quick dinner idea that’s both healthy and satisfying.
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup ice water
For the Filling:
- 3 medium zucchini, grated
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- ½ cup milk or cream
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper to taste
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage during baking.
- Roll and fit: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
Preparing the Filling:
- Sauté vegetables: In a large skillet, sauté the chopped onion and minced garlic in a little olive oil until softened. Add the grated zucchini and cook for a few more minutes until slightly tender. Don't overcook; you want to retain some texture.
- Combine ingredients: In a large bowl, combine the sautéed vegetables, both cheeses, beaten eggs, milk, oregano, basil, salt, and pepper. Mix well.
- Pour into crust: Pour the zucchini mixture into the prepared pie crust.
Baking the Pie:
- Bake: Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the pie cool slightly before slicing and serving.
Tips and Variations:
- For a richer flavor, use heavy cream instead of milk.
- Add other vegetables like bell peppers, mushrooms, or spinach to the filling.
- Use different cheeses, such as mozzarella, Monterey Jack, or a blend of your favorites.
- Sprinkle some breadcrumbs on top before baking for extra crunch.
- If you're short on time, you can use a store-bought pie crust.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 300-350
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 25-30g
This homemade cooking method ensures a delicious and healthy meal. This zucchini pie recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. Enjoy this delicious dish!