• Italian Zucchini Pie

    1 vote
    Prep time:
    Cook time:
    Servings: 6
    by Gretchen Wasniewski
    59 recipes
    Easy summer supper for a hot day.


    • 2 cups thinly sliced zucchini
    • 1 cup thinly sliced onion
    • 1 clove garlic, minced
    • 3 tablespoons olive oil
    • 2 teaspoons salt
    • 2 large fresh tomatoes, peeled and chopped
    • 1 cup spaghetti sauce
    • 1/3 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
    • 2 cups small curd cottage cheese
    • 3 eggs
    • 3/4 cup milk
    • 1 cup grated mozzarella cheese


    1. In a large skillet, sauté zucchini, onion and garlic in olive oil. Season with salt. Remove from heat. In a saucepan, simmer tomatoes, spaghetti sauce and oregano until the tomatoes are soft. In a bowl, mix cottage cheese, eggs and milk. Place zucchini mixture in a 10" pie pan. Add egg mixture. Dot top with 6 heaping tablespoons of tomato mixture. Bake 35 minutes in a 350 degree oven. Sprinkle with cheese and return to oven until the cheese is melted and slightly browned. Cool slightly before cutting. Serve with remaining tomato sauce.

    Similar Recipes

    Leave a review or comment