Zucchini Alfredo Pie Recipe

Name: Zucchini Alfredo Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Cooking Oil; 2 Tablespoons Butter; 1 Large Zucchini; 1/2 Onion, Chopped; 1 cup Shredded Carrots; 1 Tablespoon Minced Garlic; 11 Eggs; 1 teaspoon Dried Basil; 1/2 teaspoons Dried Oregano; 1/2 teaspoons Parsley Falkes; 1 teaspoon Salt; 1/2 teaspoons Pepper; 1 jar (16 Oz. Size) Roasted Garlic Parmesan Sauce; 2 Unbaked 9-inch Pie Crusts; 1/2 cups Shredded Parmesan Cheese; 1/4 cups Shredded Cheddar

Servings: persons

1 Tablespoon Cooking Oil
2 Tablespoons Butter
1 Large Zucchini
1/2 Onion, Chopped
1 cup Shredded Carrots
1 Tablespoon Minced Garlic
11 Eggs
1 teaspoon Dried Basil
1/2 teaspoons Dried Oregano
1/2 teaspoons Parsley Falkes
1 teaspoon Salt
1/2 teaspoons Pepper
1 jar (16 Oz. Size) Roasted Garlic Parmesan Sauce
2 Unbaked 9-inch Pie Crusts
1/2 cups Shredded Parmesan Cheese
1/4 cups Shredded Cheddar

1
1. Preheat oven to 375 F. Slice zucchini into thin, round semi-circles. Heat a large saute pan over medium heat with the oil and butter then add the zucchini. Add onions, carrots and garlic. Saute over medium heat until zucchini slices are slightly softened. Remove from heat.
2
2. In a large bowl, beat 10 of the eggs (set 1 aside) together with basil, oregano, parsley flakes, salt, pepper and Alfredo sauce.
3
3. Spray two 9-inch pie pans with butter-flavored non-stick spray and press a pie crust into each pan.
4
4. Place half the carrot and zucchini mixture in each, spreading it out evenly. Layer half of the Parmesan cheese between the two pies then layer on all of the cheddar cheese.
5
5. Pour all of the egg mixture over top, dividing evenly between the two pie pans.
6
6. Evenly add remaining zucchini and carrot mixture. Sprinkle remaining Parmesan cheese on top.
7
7. Separate the yolk from the remaining egg, beat the yolk then brush the edges of the pie crusts with the yolk.
8
8. Cover each with a sheet of foil coated in spray butter and bake at 375 F for 30-35 minutes or until the center is just set.

708

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 16 ingredients. The key ingredients include: 1 Tablespoon Cooking Oil, 2 Tablespoons Butter, 1 Large Zucchini, 1/2 Onion, Chopped, and more.

Yes, Zucchini Alfredo 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.

Zucchini Alfredo Pie

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