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Zucchini Pie

Zucchini Pie
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Serves 6| Hands-On Time: | Total Time:



  1. Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
  2. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
  3. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.
By September, 2004

Nutritional Information

  • Per Serving
  • Calories 289
  • Calcium 255mg
  • Carbohydrate 20g
  • Cholesterol 122mg
  • Fat 18g
  • Fiber 1g
  • Iron 2mg
  • Protein 12mg
  • Sat Fat 6g
  • Sodium 723mg
What does this mean? See Nutrition 101 .

Quick Tip

Fresh vegetables on a table
Buy firm zucchini with vibrantly colored skins. Choose smaller ones; they have fewer seeds and more flavor.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.