Baked Zucchini Pie
from The Six O'Clock Scramble by Aviva Goldfarb
This was so good that Geoff had two slices.
1 T butter
2 large zucchinis, thinly sliced (about 4-5 cups)
1/2 large onion, chopped (I used a vidalia)
1 t minced garlic (about 2 cloves)
1/2 t salt
1/2 t pepper
1/2 t dried basil
1/2 t dried oregano
1 T Dijon mustard
1 prepared 9-inch pie crust, thawed if frozen
2 eggs
2 cups shredded part-skim mozzarella cheese
In a large skillet, melt the butter over medium heat. Add the zucchini, onion, and garlic, and saute them until they are soft, about 10 minutes. Add the salt, pepper, basil, and oregano.
Meanwhile, preheat the oven to 375 degrees and spread the mustard over the bottom of the pie crust.
In a large bowl, combine the eggs, cheese, and zucchini mixture. Pour this mixture into the pie crust and spread it evenly.
Bake the pie for 30 minutes until it is lightly browned. Allow it to cool for 5 minutes, cut it into wedges, and serve it hot.
Serves 8 (though I goofed and cut it into 6, oh well)
This was so good that Geoff had two slices.
1 T butter
2 large zucchinis, thinly sliced (about 4-5 cups)
1/2 large onion, chopped (I used a vidalia)
1 t minced garlic (about 2 cloves)
1/2 t salt
1/2 t pepper
1/2 t dried basil
1/2 t dried oregano
1 T Dijon mustard
1 prepared 9-inch pie crust, thawed if frozen
2 eggs
2 cups shredded part-skim mozzarella cheese
In a large skillet, melt the butter over medium heat. Add the zucchini, onion, and garlic, and saute them until they are soft, about 10 minutes. Add the salt, pepper, basil, and oregano.
Meanwhile, preheat the oven to 375 degrees and spread the mustard over the bottom of the pie crust.
In a large bowl, combine the eggs, cheese, and zucchini mixture. Pour this mixture into the pie crust and spread it evenly.
Bake the pie for 30 minutes until it is lightly browned. Allow it to cool for 5 minutes, cut it into wedges, and serve it hot.
Serves 8 (though I goofed and cut it into 6, oh well)
Comments
P