Summertime Zucchini Pie

Ingredients

• Servings: 8
• 1 (9 inch) prepared deep-dish pie crust
• 4 slices bacon
• 2 zucchini, thinly sliced
• 1 cup chopped cremini mushrooms
• 1 onion, chopped
• 2 teaspoons minced garlic
• 2 teaspoons italian seasoning
• 2 teaspoons chopped dill weed
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 1 cup shredded mozzarella cheese, divided
• 2 eggs, lightly beaten
• grated parmesan cheese, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• press pie crust into a 9-inch deep dish pie plate. cover the edges of the crust with aluminum foil.
• bake pie crust until lightly browned, about 12 minutes. set pie crust aside to cool. increase oven heat to 350 degrees f (175 degrees c).
• cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. drain the bacon slices on paper towels, while retaining drippings in the skillet.
• stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with italian seasoning, dill, parsley, garlic salt, and black pepper. cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.
• chop the bacon and stir through the zucchini mixture.
• sprinkle about half the mozzarella cheese into the bottom of the pie crust. spoon zucchini mixture over the mozzarella cheese layer. pour eggs over the zucchini mixture; top with remaining mozzarella cheese. sprinkle parmesan cheese over the mozzarella cheese. put pie plate onto a baking sheet.
• bake in preheated oven until the top begins to brown, about 30 minutes.