Zucchini Pie recipe

Zucchini Pie 

Zucchini Pie

from ‘The Best From Family Heart Kitchens: A Guide to the Alternative Diet’, 1985


1/2 c. whole wheat flour

3/4 c. flour

1/2 t. salt

1/2 c. warm water

1 T. yeast


4 c. zucchini, unpeeled, thinly sliced

1 c. onion coarsely chopped

1 T. butter

2 T. parsley, chopped

1/2 t. salt

1/2 t. black pepper

1/4 t. garlic powder

1/4 t. basil, dried

1/4 t. oregano, dried

2 c. mozzarella cheese, shredded

3 egg whites

2 t. dijon mustard


Dissolve yeast in water, stir in flours and salt. Knead dough for 5 minutes, until smooth. Let rise for about 45 minutes.

Preheat oven to 375 degrees.

In a large skillet cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings.

In a large bowl mix egg whites and cheese, add vegetable mixture and stir.

Transfer raised dough to an ungreased 9×13″ baking dish. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture in and spread evenly.

Bake for 25- 35 minutes. Cover with foil for last 10 minutes if crust is getting too brown. Let stand 10 minutes before serving.

**Notes: This was a little bit bland, so I would up the spice a bit in the future, it was also much better when we reheated the next day for lunch.

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