Italian Zucchini Pie Recipe
Easy summer supper for a hot day.
Ingredients
- 2 cups thinly sliced zucchini
- 1 cup thinly sliced onion
- 1 clove garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons salt
- 2 large fresh tomatoes, peeled and chopped
- 1 cup spaghetti sauce
- 1/3 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
- 2 cups small curd cottage cheese
- 3 eggs
- 3/4 cup milk
- 1 cup grated mozzarella cheese
Directions
- In a large skillet, sauté zucchini, onion and garlic in olive oil. Season with salt. Remove from heat. In a saucepan, simmer tomatoes, spaghetti sauce and oregano until the tomatoes are soft. In a bowl, mix cottage cheese, eggs and milk. Place zucchini mixture in a 10" pie pan. Add egg mixture. Dot top with 6 heaping tablespoons of tomato mixture. Bake 35 minutes in a 350 degree oven. Sprinkle with cheese and return to oven until the cheese is melted and slightly browned. Cool slightly before cutting. Serve with remaining tomato sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 6 servings | |
| Calories 262 | |
| Calories from Fat 135 | 52% |
| Total Fat 15.19g | 19% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 1259mg | 52% |
| Potassium 545mg | 16% |
| Total Carbs 16.51g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 9.36g | 6% |
| Protein 15.54g | 25% |
