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This delicious bacon zucchini pie is a wonderful way to enjoy zucchini. This could be served for breakfast, lunch, or dinner. It’s so easy to make and reheats well, too. This will quickly become one of our favorite summer recipes. If you love this dish, you will also love our Garden Vegetable Pie.
Bacon Zucchini Pie Ingredients Needed:
Pie crust
Bacon
Red onion
Zucchini
Eggs
Dried or fresh parsley
Dried or Fresh basil
Smoked paprika
Mozzarella cheese
Pepper
This dish is so easy to throw together and super versatile. You can always use different cheese and spices. Add in ham instead of bacon or even breakfast sausage. We loved the flavor of this dish and have now made it many times. We always have lots of zucchini and this is just one of the many ways we love to eat it. If you have lots of yellow squash, try this Squash Cornbread Casserole.
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Bacon Zucchini Pie
Servings: 4 servings
- 1 9 inch pie crust
- 4 slices of bacon cooked
- 1/2 cup of red onion chopped
- 4 cups of zucchini thinly sliced
- 3 eggs
- 1 tablespoon of dried or fresh parsley
- 1 tablespoon of dried or fresh basil
- 1/2 teaspoon of smoked paprika
- 2 cups of shredded mozzarella cheese
- pepper to taste
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Preheat oven to 400 degrees. In a skillet, cook bacon, remove from skillet and set aside. In same skillet on medium heat, add zucchini and red onion.
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Cook while stirring until tender. About 3-4 minutes. Set aside and slightly cool.
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In large bowl whisk eggs and seasoning until blended, then add in zucchini mixture and cheese. Add to pie crust and cook for 30-35 minutes or until center comes out clean.
I added extra zucchini slices to the top and sprinkled with pepper.
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