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Friday, September 30, 2011

Zucchini Pie

If you're lucky enough to know a successful and generous gardener (thanks, Dad!) you probably have plenty of zucchini on hand to do some experimenting.  It's still very warm here so I didn't feel like turning on the oven for an hour to bake zucchini bread, but couldn't resist trying zucchini in a pie.  Hey, the baking time is shorter!  My husband asked to have it again the next night, and that seems like a pretty good endorsement of how yummy this pie is.  We ate it for a main course.

Zucchini Pie

1 single crust pie shell, unbaked
2 medium zucchini, sliced thin
1 green pepper, diced
1 onion, diced
1  clove garlic, minced
2 Tablespoons olive or canola oil
1 teaspoon dill
1 teaspoon salt
1 cup shredded cheese (I used white cheddar, use whatever cheese you like or have on hand)
2 eggs, whisked together

  • Preheat oven to 375 degrees.
  • Saute zucchini, pepper, onion and garlic in the oil.  
  • Add the dill and salt, then stir in one half of the cheese.
  • Spoon into the crust then pour the eggs over the vegetables.
  • Sprinkle the remaining cheese on top.
  • Bake for 30 minutes, or until a knife inserted in the center of the pie comes out clean.
  • Let stand for at least 5 minutes before cutting.


cara lou said...

Yum! This sounds really good. I'm going to make it if any zucchini comes our way.

Material Mary said...

Now this is a great use for zucchini. Looks yummy. I'll have to give this one a try. Miss seeing you...we will have to do something together.

Anonymous said...

Did you invent this recipe?

Alissa said...

I found a similar recipe on the website, then adapted it to my family's tastes and the produce I had on hand.