zucchini pie
ingredients
1 9" refrigerated unbaked pie crust
2 tbsp mustard
2 tbsp butter
4 cups sliced zucchini (about 5 - 6 small zucchinis)
1 cup diced onion
salt and pepper to taste
3 eggs
2 cups grated cheese
directions
Preheat oven to 350F.
Line pie pan with unbaked crust and spread the mustard all around it.
Saute the zucchini and onion in butter until softened and almost translucent. Sprinkle salt and pepper on top if desired.
In large bowl, scramble eggs and then mix in the cheese. Add the zucchini mixture to this a little bit at a time. When combined, pour this mixture into the pie crust and bake for 30 - 40 minutes.
notes
If you never used a refrigerated pie crust before (I never did before this recipe), it isn't hard at all. You will have to take it out of the fridge about 10 - 15 minutes before trying to get it into your pan or it might break apart, if it does, just squish it back together. You can use any kind of cheese you like in this recipe, but I prefer a mix of cheddar and monterey jack. If you really love cheese, grate some extra and sprinkle it on top of the pie just before baking.
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