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    You are in: Home / Recipes / Zucchini Pie Recipe
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    Zucchini Pie

    Average Rating:

    3 Total Reviews

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    • on April 11, 2012

      Made this only adding some fresh mushrooms. Very good and really quite easy! I followed the instructions otherwise and definately will make this again when the zucchini is really going. Thank you for posting. Made for Spring PAC 2012.

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    • on July 06, 2006

      My family enjoyed this with supper tonight. I made it with whole wheat flour, cheddar cheese and olive oil. Carole said in her review that 1/4c oil should do plenty so I tried that at first and had to add more. Next time I will add the whole 1/2c. as it tasted a wee bit dry. Good flavor, something you can tweek to your liking - I might try using onions & celery with sage for the seasoning and butter instead of oil (kind of like stuffing). Oh, and I baked mine in a 9" pie plate instead of a casserole dish since it is called "pie" and it took 40 min. to bake. Very good.

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    • on June 28, 2006

      This dish was delicious. I used all cheddar cheese, basil instead of oregano, and added a package of sliced baby portabello mushrooms. We loved it. Very easy to put together and the baking time was right on. I will try 1/4 cup of olive oil next time as I think that would be enough. Thanks, Carole in Orlando

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    Nutritional Facts for Zucchini Pie

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 337.1
    Calories from Fat 217
    Total Fat 24.1 g
    Saturated Fat 4.9 g
    Cholesterol 131.3 mg
    Sodium 435.0 mg
    Total Carbohydrate 20.0 g
    Dietary Fiber 1.4 g
    Sugars 2.3 g
    Protein 10.4 g

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