With the bounty of zucchini that is available during the warm summer months, add Fresh Herb and Zucchini Pie to the top of your stack of recipes to try.
By Amy Casey
I love cooking with zucchini because it is a versatile vegetable. It can be baked into cinnamon spiced muffins or shredded and added to an Italian inspired meatloaf. Thinly sliced and layered with warm from the garden beefsteak tomatoes, fresh milky mozzarella and drizzled with olive oil and balsamic vinegar makes for an impressive yet simple salad.
- 1 unbaked (9-inch) pie crust
- 2 teaspoons Dijon mustard
- 3 tablespoons butter
- 4 cups sliced zucchini
- 1 cup diced onion
- 3 chopped garlic cloves
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 eggs, slightly beaten
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh oregano
- 2 cups shredded cheese, I used both sharp cheddar and mozzarella
- Preheat the oven to 375 degrees.
- Line a 9-inch pie plate with the pie crust and brush with Dijon mustard. Set aside.
- In a large sauté pan over medium high heat, melt the butter. Add the zucchini, onion and garlic and sauté for about 8 minutes or until the onions are slightly translucent and the zucchini is just starting to soften. Remove from heat and allow to cool for about 5 – 10 minutes.
- In a large bowl, combine the salt, pepper, eggs, parsley, oregano and cheese. Add the cooled zucchini mixture and stir to combine. Pour into the prepared pie crust and bake for about 25 – 30 minutes or until the crust and the top of the pie are golden brown. Cool slightly before serving.