Crustless Vegetable Pie Recipe

Name: Crustless Vegetable Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, cubed; 2 zucchini squash, cubed; 1 large onion, chopped; 1/4 c. oil; 4 tomatoes, peeled and chopped; 3 eggs; 3/4 c. Parmesan cheese; 1 tsp. parsley; 1/2 tsp. basil; 1/2 tsp. oregano; salt and pepper to taste; 1/4 c. Mozzarella cheese

Servings: persons

1 eggplant, cubed
2 zucchini squash, cubed
1 large onion, chopped
1/4 c. oil
4 tomatoes, peeled and chopped
3 eggs
3/4 c. Parmesan cheese
1 tsp. parsley
1/2 tsp. basil
1/2 tsp. oregano
salt and pepper to taste
1/4 c. Mozzarella cheese

1
Saute first 4 ingredients 10 minutes.
2
Add tomatoes.
3
Cover; simmer 20 minutes.
4
Beat eggs, seasonings and 1/4 cup cheese.
5
Add vegetables.
6
Pour half of the mixture into greased 10-inch pie pan.
7
Top with 1/4 cup cheese.
8
Layer remaining mixture and cheese on top.
9
Top with Mozzarella cheese.
10
Bake at 350u00b0 for 40 to 45 minutes or until set.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 eggplant, cubed, 2 zucchini squash, cubed, 1 large onion, chopped, 1/4 c. oil, and more.

Yes, Crustless Vegetable Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crustless Vegetable Pie

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