Summer is the season of zucchini. As much zucchini as you can possibly eat. Zucchini until it's coming out your ears. So what do you do with all this zucchini? Stuff it in every possible permutation of a baked good or dinner dish that you can possibly conceive of. And this little pie is a great way to get rid of four big pieces of zucchini. It's almost like a quiche, but not so much that quiche-haters will turn their noses up. Highly recommended with some grilled chicken or sausages.
Italian Zucchini Pie
Adapted from Pillsbury
2 tablespoons unsalted butter
4 cups thinly sliced zucchini
1 cup chopped yellow onions
3 cloves garlic, minced
6 tablespoons chopped flat leaf parsley
1 tablespoon chopped basil leaves
1 tablespoon chopped oregano leaves
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 large eggs, well beaten
½ pound Muenster cheese, shredded
1 9-inch deep-dish pie crust, blind baked
2 tablespoons whole grain mustard
Heat oven to 375°F. In a 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Add garlic and stir for another minute. Stir in parsley, basil, oregano, salt, and pepper. Remove from heat and drain in a colander.
In a large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Spread baked pie crust with mustard. Pour egg mixture evenly into pie crust.
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Makes 6 to 10 servings
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