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Zucchini pie

A friend of mine on the big compound in Riyadh made a wonderful zucchini pie. She used a ready made roll dough and added chunks of pepperoni. I loved her pie so I tried to make one of my own using homemade pie crust and leaving out the pepperoni. I have been making this for the past 15 years and it is a delicious way to  prepare zucchini.


8 medium sized zucchini -peeled washed and grated
4 cloves garlic sliced
1 tbs. dry basil
3 Tbs. olive oil
1/2  tsp salt
3 eggs
1/2 cup grated Parmesan cheese
1 cup mozzarella cheese
one single pie crust

Tip–roll the pie crust out very thin so it cooks and crisps, also bake on the bottom oven rack. If you are using an unbaked pre made pie crust place in the oven and cook first before putting zucchini filling in because this dough tends to be thicker. 

A note- Of course there are different sizes of zucchini so estimate to the best of your ability. I use 7 zucchini and after they are cooked down that turns out to be about 3-4 cups of cooked zucchini. 


Place garlic and olive oil in pan and saute. Let this get light brown. Add zucchini, salt and basil and saute until soft. I let this cook for maybe 15-20 minutes (stirring frequently) so that the zucchini is very soft and full of flavor. Turn heat off.


Season to taste and add Parmesan cheese, mix very well.

Preheat oven to 375 degrees


Crack eggs into a separate bowl and whisk, add to zucchini mixture.

Mix eggs into zucchini very well. I have added mozzarella cheese to the pie many times but I don’t tend to use it as much any more. If you use mozzarella, add it at this point in the cooking process. Put prepared pie crust in pie plate. Pour zucchini mixture into pie plate over crust.


Cooking time varies depending on your oven heat, the size of the pie plate etc. Put pie into oven on bottom rack so that crust will be done and crisp. Bake for approximately 30-40 minutes or until well cooked. Check after 30 minutes to see if it is done. Make sure pie is set and eggs are totally cooked. Remove from oven.


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