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.