Name: Zucchini Appetizer
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 pie
Ingredients: 4 cups zucchini, thinly sliced; 2 medium onions, finely chopped; 1/2 cup butter or 1/2 cup margarine; 1/2 tablespoon fresh parsley, chopped; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 2 teaspoons dry basil or 3 tablespoons fresh basil; 1 teaspoon dry oregano; 2 eggs; 2 cups shredded mozzarella cheese; 1/4 cup romano cheese (optional); 1 (9 inch) pie shells

4

Recipe by glitter

4

People talking

Join In Now Join the conversation!

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.

Ready In:: 50mins
Yields:
Units:

4

People talking

Join In Now Join the conversation!

ingredients

4 cups zucchini, thinly sliced
2 medium onions, finely chopped
¹⁄₂ cup butter or 1/2 cup margarine
¹⁄₂ tablespoon fresh parsley, chopped
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground pepper
2 teaspoons dry basil or 3 tablespoons fresh basil
1 teaspoon dry oregano
2 eggs
2 cups shredded mozzarella cheese
¹⁄₄ cup romano cheese (optional)
1 (9 inch) pie shells

directions

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@glitter

Contributor

@glitter

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by GibbyLou

1/1/2014

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!

Reply
review by Miss Annie in Indy

9/6/2004

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.

Reply
review by Kittencalrecipezazz

7/31/2004

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:)

Reply
tweak by Kittencalrecipezazz

7/31/2004

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:)

Reply
photo by Rita1652

7/9/2004

Reply