Summertime Zucchini Pie

A quiche-like dish for a light lunch or brunch, also makes a great side dish. I developed this recipe after having an abundance of zucchini in my garden every summer and trying to find a delicious way to enjoy all of it! You can substitute 2 tablespoons butter for the bacon and drippings if you prefer to leave the bacon out of the recipe.

Step: 1

Preheat oven to 325 degrees F (165 degrees C).

Step: 2

Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil.

Step: 3

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).

Step: 4

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.

Step: 5

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.

Step: 6

Chop the bacon and stir through the zucchini mixture.

Step: 7

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.

Step: 8

Bake in preheated oven until the top begins to brown, about 30 minutes.

Per Serving: 223 calories; protein 10.1g; carbohydrates 15.6g; fat 13.5g; cholesterol 57.1mg; sodium 484.3mg.

Eating good breakfast to start the day had become a good habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me power to make on the morning. Sugar is often vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your digestive system and helps keep you feel full longer, and not want likely grab a snack out of the street food before lunchtime.

Making fruit a at 7.00 clock habit is simple . Easy as put the sweetness in your refrigerator next to the sweet drink or on the bench next to your cereal pan , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.

Giving your stomach energy a bit of sweetness in the morning is good to move your metabolism for the 24 hours and insert important element to your brain, which, incidentally, requires a continue supply of sweetness in the form of process glucose, amounting to around 120g daily. There is also essential evidence to support the idea that a diet high in fibre can reduce your risk of a number of cancers. And of course, you well-being from all the other supplement and antioxidants in fruit, which keep you powerfull and healthy.