Thursday, August 7, 2008

Amazing Zucchini Pie Wednesday

I could kick myself for not taking a picture of this before we dove into it. There wasn't a crumb left. Cooper loved the crust. Chaz ate tacos with Tita and Papa.

1 Tbsp. butter or olive oil
2 large zucchini or yellow squash, thinly sliced (4-5 cups)
1/2 large yellow onion, chopped
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 prepared 9-inch pie crust
1 Tbsp. Dijon mustard
2 eggs, lightly beaten
2 cups (8 oz.) shredded mozzarella cheese
Preheat the oven to 375 degrees.
In a large skillet, melt the butter over medium heat and sauté the zucchini and onion until (about 10
minutes). Add the salt, pepper, garlic powder, basil and oregano.
Press the pie crust into a pie dish and spread the mustard evenly over the crust.
In a large bowl, combine the eggs, cheese and zucchini mixture. Pour everything into the pie crust
and spread it evenly.
Bake it for 30 minutes, until the top is lightly browned. Allow it to cool for a few minutes and cut it into
wedges to serve it.

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