Saturday, February 11, 2012

Italian Zucchini Pie

This is another recipe I have had from many years ago. DH is not a fan of zucchini so I never make it but had to try it today. (I had two servings for lunch) I think if he just tries it, he will like it.

Italian Zucchini Pie 6 servings
(if you are using an 8 inch pie crust/pan, cut the recipe in half)
4 c thinly sliced zucchini (no need to peel it)
1 c chopped onion
1/4 c margarine (I had some butter so used that - I'm sure that made it taste better)
2 Tbsp dried parsley or 1/2 c chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano (I used a little more as I really like oregano)
2 eggs
8 oz mozzarella, shredded
10 inch pie crust
2 tsp prepared mustard (I used dijon)

Preheat oven to 375 degrees.

Cook and stir zucchini and onion in margarine about 4 minutes. Stir in salt, pepper, garlic powder, basil and oregano and cook 1-2 minutes longer. It will be a litle watery.

Using a slotted spoon, remove zucchini from pan and place in a large mixing bowl. Discard liquid.
(I could have eaten the zucchini just like this as a side dish. Will have to remember that for another meal.)

Slightly beat the eggs and add to the zucchini. Add the 2 cups cheese. Stir to mix well.

Spread mustard in bottom of prepared pie crust. I did not measure - just squirted some in the pie crust and spread with the back of a spoon.

Pour in zucchini mixture and spread evenly.

Bake 20 - 25 minutes until center is set. Let stand 10 minutes before serving.

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