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Cheesy Zucchini Pie with Roasted Veggies

The Cheesy Zucchini Pie with Roasted Veggies is a nutritious creation and a testament to the perfect fusion of health-conscious choices and ease of preparation, offering a hearty, family-friendly meal that captures the essence of home-cooked goodness.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast, brunch, Main Course
Cuisine: American, Italian
Keyword: easy recipes, Healthy recipe, homemade pie, zucchini pie
Servings: 6 people
Calories: 381kcal
Author: Tatiana

Equipment

  • 1 spring form or baking dish
  • 1 sheet baking paper

Ingredients

  • 1 pie crust shortcrust pastry
  • 1 medium zucchini
  • 1 medium bell pepper of any color
  • 1 stick leak
  • 3-4 whole eggs
  • 2-3 tbsp olive oil
  • 8 oz ricotta cheese
  • 4 oz brie cheese
  • 4 oz gouda cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika optional
  • 1 tsp garlic powder optional

Instructions

  • If the pie crust is frozen, allow it to thaw at room temperature, it will not take too much
  • Wash and slice the vegetables on a cutting board
  • Heat a skillet with the olive oil and saute the veggies starting with the leak, then add the bell pepper, then finish with the zucchini
  • Cook on medium-low heat for about 5-7 minutes, still yet crunchy
  • In the meantime use a large bowl to grate and mix all the cheeses well
  • Crack the eggs into the cheeses and mix well for everything to blend properly
  • As soon as the vegetables are cooked, set them aside and allow to cool for about 10 minutes
  • Add the sautéed veggies to the cheese mixture and blend everything
  • Arrange one baking sheet into the string form
  • Place the pie crust (shortcrust pastry) over the baking sheet into the spring from or other fitting baking dish
  • Gently pierce the bottom of the dough with a fork
  • Transfer the veggie-cheese mixture over the pie crust and arrange it evenly using a form or spatula
  • Fold the edges of the pie crust over the filling, as to "embrace" the filling
  • Bake in preheated oven for 40 minutes at 360F
  • As soon as you remove the zucchini pie from the oven, let it rest for about 15 minutes before serving

Nutrition

Calories: 381kcal | Carbohydrates: 18g | Protein: 15g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 814mg | Potassium: 259mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1159IU | Vitamin C: 31mg | Calcium: 259mg | Iron: 1mg