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Zucchini PieZucchini Pie

Prepared by: Susan Mills-Gray, Nutrition Specialist, University of Missouri Extension

July 28, 2013


Yield: 6 servings.



  • 1 tablespoon olive oil

  • 1 large zucchini, grated (about 1 cups)

  • 1 teaspoon dried Italian seasoning
  • 1 clove garlic
  • 5 large eggs, beaten
  • 1 cups cooked brown rice
  • cup low-fat cheddar cheese, shredded
  • cup grated Parmesan cheese,
  • cup skim milk



  1. Preheat oven to 375 degrees F.
  2. Coat a 9-inch pie plate with nonstick cooking spray. 
  3. In a large nonstick skillet, heat the oil over medium-high heat. Add the zucchini, Italian seasoning, and garlic and cook until the zucchini is tender, about 5 minutes. 
  4. In a large bowl, combine zucchini mixture, eggs, rice, cheddar cheese, cup Parmesan cheese and milk. 
  5. Pour the mixture into the prepared pie plate, top with the remaining cup Parmesan cheese, and cook until golden brown, 30-35 minutes.

Nutrition information:
Calories: 201
Fat: 10 g

Saturated Fat: 3.5 g

Cholesterol: 18 mg

Sodium: 257 mg

Carbohydrates: 14.5 g

Fiber: 1.5 g

Protein: 13 g

Source: Grow Eat Grow, University of Missouri Extension  



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Tuesday, July 30, 2013