Her blog is one that I often save recipes from, and this recipe for Zucchini Pie looked delicious so I couldn't wait to try it. It comes together fairly quickly and is a great blend of vegetables and cheeses. I apologize for the horrific picture of the fully baked pie, but my guests were waiting to eat and I only had a second to get a photo!
Dinners for a Year and Beyond
Makes 8 servings
1 pie crust, unbaked
1/4 cup butter
4 cups sliced zucchini (about 3 medium zucchini)
1 cup diced onion
1/2 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano, dried
1/4 teaspoon garlic salt
2 cups shredded cheese, I used a combination of mild cheddar and mozzarella
2 large eggs, beaten
Preheat the oven to 375 degrees.
Line a pie plate with the pie crust and brush with Dijon mustard. Set aside.
Melt butter in a large saute pan and add zucchini and onion. Saute for about 8 minutes. Add the parsley, salt, pepper, oregano and garlic salt. Toss to coat.
Cool slightly and then add cheese and eggs and mix. Pour into the prepared pie crust and bake for about 25 - 30 minutes. Cool slightly before serving
After...and in a hurry to eat!