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Zucchini Pie

Zucchini Pie

Ingredients

  • 4 cups thinly sliced zucchini
  • 1 cup chopped onion
  • 1/4 to 1/2 cup margarine
  • 1/2 cup chopped fresh parsley or 2 Tbsp. dried parsley
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. garlic salt
  • 1/4 tsp. basil
  • 1/4 tsp. oregano
  • 2 eggs, beaten
  • 2 cups grated cheddar or jack cheese
  • Dijon mustard
  • Frozen or homemade deep dish pie crust

Instructions

In a large skillet saute the zucchini and the onion in the margarine for about 10 minutes. Allow to cool and place in a freezer bag. Combine the spices in a bag and store till the day you prepare this dish. In a bowl, combine the eggs and the cheese and stir. Place the cheese mixture in a freeze bag. Freeze the zucchini and the cheese next to each other so that they will be easier to retrieve. Store the pie crust in the freezer. To prepare, thaw over night in the refrigerator. Drain any extra liquid from the zucchini before assembling. Preheat the oven to 375°F. In a large bowl combine the zucchini, cheese and spices, mixing well. Remove the frozen pie crust or assemble your own now. Coat the pie crust with a thin layer of dijon mustard and fill with the zucchini mixture. Bake at 375°F for 18 to 20 minutes. Important, let stand for 10 minutes before serving. Serve with rolls.

Recipe Info

Views 897
Date November 13, 2003
Categories
Vegetables