Total Time
Prep 10 mins
Cook 40 mins

Wonderful appetizer and can even be used as a side dish to your favorite meal. A good way to use up all those zucchini in the garden when the summer get underway! Got this from a neighborhood cookbook.

Ingredients Nutrition


  1. Combine all the ingredients in a pan, except the egg and cheese.
  2. Sauté the ingredients approximately 10 minute.
  3. until tender and liquid has evaporated.
  4. Do not let zucchini become too soft.
  5. Beat the eggs and mix with the Mozzarella cheese, Romano cheese, and zucchini mixture.
  6. Spread in the shell and sprinkle with some Mozzarella cheese on top.
  7. Bake in preheated oven 350°F for about 30 minutes until cooked.
  8. Serve warm or cooled.
  9. Slightly warm is best.
Most Helpful

From July 25, 2013: I used 1/4 c butter and only sauteed zucchini and onions. The spices I mixed into the cheese/egg mixture. Once the vegetable mixture was cooked I just dumped it into the egg/cheese mixture. I baked the empty pie crust for 10 minutes while cooking the vegetables. This was delicious and I served it for dinner. Thanks for sharing!

GibbyLou January 01, 2014

I made this lika a casserole. Skipped the crust, put the zuccini mixture into a greased 8x8 dish ( I also added about 1 Tablespoon mince garlic just because I love garlic), topped with pepproni, additional mozzeralla cheese, sprinkled parmesan cheese and seasoned bread crumbs over all. Baked as directed. Came out a beautiful golden brown. Just wonderful!! Thank you for this posting.

Miss Annie in Indy September 06, 2004

Well, another winner Glitter. I whipped up two of these tasty little pies for a get-together tonight. I have to say that these are most delicious! I used Parmesan instead of Romano, and added just a little fresh minced garlic with the onions when I was frying them. This is a wonderful zuchinni recipe, definately well worth trying...thanks so much Glitter for another winner...Kitten:)

Kittencal@recipezazz July 31, 2004