Ingredients
8
8 servings
- •1 (9 inch) prepared deep-dish pie crust
- •4 slices bacon
- •2 zucchini, thinly sliced
- •1 cup chopped cremini mushrooms
- •1 onion, chopped
- •2 teaspoons minced garlic
- •2 teaspoons Italian seasoning
- •2 teaspoons chopped dill weed
- •1 teaspoon minced fresh parsley
- •½ teaspoon garlic salt
- •½ teaspoon ground black pepper
- •1 cup shredded mozzarella cheese, divided
- •2 eggs, lightly beaten
- •grated Parmesan cheese, or to taste
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil.
- Bake pie crust until lightly browned, about 12 minutes. Set pie crust aside to cool. Increase oven heat to 350 degrees F (175 degrees C).
- Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, while retaining drippings in the skillet.
- Stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with Italian seasoning, dill, parsley, garlic salt, and black pepper. Cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.
- Chop the bacon and stir through the zucchini mixture.
- Sprinkle about half the mozzarella cheese into the bottom of the pie crust. Spoon zucchini mixture over the mozzarella cheese layer. Pour eggs over the zucchini mixture; top with remaining mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Put pie plate onto a baking sheet.
- Bake in preheated oven until the top begins to brown, about 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 223
- Carbohydrate: 16g
- Fat: 14g
- Fiber: 2g
- Protein: 10g
- Sugar: 2g
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