23 September 2014

The Zucchini Project: Zucchini Onion Pie

This is really a take on a fall household favorite, my Cheesy Cauliflower Pie.  It works well with any vegetable, so try it all winter long with whatever you have in the fridge.



Zucchini Onion Pie Recipe

Serves 6

1 frozen or refrigerated premade crust
3 eggs
1 cup grated Parmesan cheese
1/2 cup canola oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 teaspoon prepared mustard (I prefer Dijon)
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups sliced zucchini
1 small onion, chopped

Place frozen pie crust on a baking sheet, poke with a fork in a few places, and prebake at 400°F for about ten minutes, or until crust is getting flaky on bottom.  

In a large bowl, whisk the first seven ingredients. Stir in the zucchini and onion. Pour egg mixture into the pre-baked pie shell, return to oven, and lower the heat to 350°F.  Bake for 25-35 minutes or until lightly browned.