I promised quick and easy recipes for July, and this one is no exception. Not only is this Cheesy Zucchini and Egg Pie fast, but it is inexpensive. I used a full-fat mozzarella here because that is what I had in the fridge. It worked great, but your favorite cheese would work as well. I think a Monterrey Jack would be delicious as well.
This is one of those dishes you can have for breakfast, lunch, or dinner. We served it as a light dinner with a simple side salad. For breakfast, I would probably serve it with some berries or fruit and maybe some bacon. Either way, you choose, you can’t go wrong with a 6-ingredient dish! I hope you enjoy this dish and the rest of the summer. I am so sad that we only have around 30 days until the kids go back to school. Until then, we will be taking full advantage of the sunshine and extra time we have together, and I hope you do the same!
A huge thank you goes out to all of the readers, cooks, food enthusiasts, friends, and keto warriors who support this blog! Come and follow my Facebook page where I post all of my new recipes and ideas! Feel free to check out some of my recipes here!
Table and a Chair is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program
There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Cheesy Zucchini and Egg Pie
Equipment
- 1 Pie Dish
Ingredients
- 3 tablespoons butter
- 1 pound zucchini sliced thin with a knife or a mandoline
- 6 eggs
- 1 cup mozzerella
- 1/4 cup parmesan cheese grated
- 1/2 cup half and half
- salt and pepper
Instructions
- Grease a pie dish with 1 tablespoon of butter. Preheat the oven to 425°. Add the other 2 tablespoons of butter to a skillet and saute the zucchini for 2-3 minutes over high heat. Transfer the zucchini to a strainer over a bowl or the sink and let them drain while you prepare the rest of the dish.
- Mix together the eggs, cheeses, half and half, and salt and pepper. Evenly layer half of the zucchini on the bottom of the pie dish, carefully add the egg mixture. Then working in a spiral, carefully add the rest of the zucchini to the top. Bake at 425° for 20-25 minutes or until it is browned a little on the top and set. Let it cool for 5-10 minutes before slicing into wedges.
Nutrition
Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.
