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Zucchini Pie

Submitted by Liz Perrino, of Amboy, IL

Liz has enjoyed this dish since she was a child, when her mother baked it. "She made it several times for us growing up, and then I made it and my whole family loved it," she says.


  • 9-inch pie shell, pre-made or home-made
  • 2 Tbsp. butter or margarine
  • 1 pound firm zucchini, sliced
  • 6 ounces mozzarella cheese, diced
  • 1 cup ricotta cheese
  • ½ cup half & half
  • 3 eggs, lightly beaten
  • ½ tsp. salt
  • ½ tsp. dried oregano, crushed
  • 1 tsp. dried basil, crushed
  • ¼ tsp. garlic powder
  • Fresh ground pepper to taste


Pastry shell preparation

Roll out pastry to fit a 9-inch pie pan. Place in pie pan, turn edges under and crimp. Pierce with fork tines. Chill in refrigerator until cold. Bake pie shell in a preheated 425-degree oven for 7 minutes, then set aside to cool.


Reduce or preheat oven to 350 degrees. Melt butter in a large skillet, add zucchini and sauté until tender. Remove with slotted spoon and arrange half of the slices on the bottom of the pie shell. Add mozzarella cheese. In medium bowl, mix ricotta, half & half, eggs, and seasonings. Pour into pie shell. Arrange remaining zucchini slices on top. Bake about 45 minutes, until knife inserted in the center comes out clean. Serve hot or at room temperature.

Serves 6.