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This Zucchini Asparagus Pie is great for breakfast, lunch or dinner! Made with fresh basil, parsley, mozzarella and parmesan gives it an Italian flair. Plus, it’s crustless, and therefore, low carb and ready in less than an hour!
Ingredients Needed For Zucchini Asparagus Pie
- zucchini
- asparagus
- yellow onion
- garlic cloves
- salted butter
- large eggs
- italian parsley
- basil
- shredded mozzarella
- parmesan
- sea salt
- black pepper
Kitchen Tools Used In This Recipe
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I made this Zucchini Asparagus Pie in a cast iron skillet but that’s not required for this recipe. A greased pie dish works the same.
Preheat the oven to 375 and if using a pie dish, light grease with cooking spray and set aside.
Heat a large skillet oven medium-high heat, add butter, onions, asparagus and zucchini. Cook for about 10 minutes or until zucchini softens.
While the vegetables are cooking, in a large mixing bowl, stir together the beaten eggs, fresh Italian parsley, fresh basil, mozzarella and parmesan. Season with salt and pepper to taste.
When the zucchini has softened, pour vegetable mixture into large bowl with egg mixture and toss to completely incorporate the ingredients.
Pour the mixture into the greased pie dish or back into the cast iron skillet.
Bake for 25 minutes. Remove from oven and let cool for 10 – 15 minutes before cutting.
Serve immediately and save the leftovers. Slice and save individual portions in the freezer for meal prep!
Hope you enjoy!
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Zucchini Asparagus Pie
- Total Time: 45 minutes
- Yield: 8 Servings 1x
Ingredients
- 4 cups zucchini, thinly sliced
- 2 cups asparagus, chopped
- 1 cup yellow onion, chopped
- 2 – 3 garlic cloves, minced
- 4 tbsp salted butter
- 4 large eggs
- 1/2 cup italian parsley, chopped
- 1/2 cup basil, chopped
- 8 oz shredded mozzarella
- 1/4 cup parmesan, finely grated
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375 and lightly grease a pie dish with cooking spray.
- Heat a large skillet over medium-high heat, add butter, onions, zucchini and asparagus.
- Cook, stirring occasionally, for about 10 minutes until zucchini is starting to soften.
- While the vegetables are cooking, mix eggs, herbs, cheeses and salt and pepper in a large bowl.
- Add zucchini mixture to bowl with egg mixture and toss until combined.
- Pour into greased pie plate.
- Bake for 25 minutes.
- Enjoy!
Notes
*2 medium zucchini yields about 4 cups
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Breakfast, Main Course, Side Dish