I promised quick and easy recipes for July and this one is no exception. Not only is this Cheesy Zucchini and Egg Pie fast but it is incredibly inexpensive. Has anyone else noticed that the grocery is just about giving eggs away? Today I paid 1.25 for 18 eggs. I plan on making some egg salad and some hard-boiled with them as well. I used a full-fat mozzarella here because that is what I had in the fridge. It worked great but your favorite cheese would work as well. I think a Monterrey jack would be delicious too.
This is one of those dishes you can have for breakfast lunch or dinner. We served it as a light dinner with a simple side salad. As breakfast, I would probably serve it with some berries or fruit and maybe some bacon. Either way, you choose you can’t go wrong with a 6 ingredient dish! I hope you enjoy this dish and the rest of the summer. I am so sad that we only have around 30 days until the kids go back to school until then we will be taking full advantage of the sunshine and extra time we have together and I hope you do the same!
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Cheesy Zucchini and Egg Pie
Ingredients
- 3 tablespoons butter
- 1 pound zucchini sliced thin with a knife or a mandoline
- 6 eggs
- 1 cup mozzerella
- 1/4 cup parmesan cheese grated
- 1/2 cup half and half
- salt and pepper
Instructions
- Grease a pie dish with 1 tablespoon of butter. Preheat the oven to 425°. Add the other 2 tablespoons of butter to a skillet and saute the zucchini for 2-3 minutes over high heat. Transfer the zucchini to a strainer over a bowl or the sink and let them drain while you prepare the rest of the dish.
- Mix together the eggs, cheeses, half and half, and salt and pepper. Evenly layer half of the zucchini on the bottom of the pie dish, carefully add the egg mixture. Then working in a spiral, carefully add the rest of the zucchini to the top. Bake at 425° for 20-25 minutes or until it is browned a little on the top and set. Let it cool for 5-10 minutes before slicing into wedges.
