Also read Zucchini on the Menu
A delicious pie that pairs well with a tomato salad.
Servings: 4
Set the oven rack in lower third of the oven. Preheat the oven at 375°F (190 ° C) .
In a large skillet, over medium heat, cookthe zucchini and onions in the butter or oil for about 10 Minutes. Add garlic and cook 1 minute. Cool at room temperature.
Beat the eggs in a large bowl. Blend in parsley, salt, pepper, basil, oregano and cheese. Mix in cooled vegetables.
With the back of a spoon, spread the mustard on the bottom of the pie shell, pour the vegetable-cheese mixture in the pie shell and cook in the oven 30 Minutes until the pie is crust is golden and the filling is set in the center.
Ingredients
Directions
Set the oven rack in lower third of the oven. Preheat the oven at 375°F (190 ° C) .
In a large skillet, over medium heat, cookthe zucchini and onions in the butter or oil for about 10 Minutes. Add garlic and cook 1 minute. Cool at room temperature.
Beat the eggs in a large bowl. Blend in parsley, salt, pepper, basil, oregano and cheese. Mix in cooled vegetables.
With the back of a spoon, spread the mustard on the bottom of the pie shell, pour the vegetable-cheese mixture in the pie shell and cook in the oven 30 Minutes until the pie is crust is golden and the filling is set in the center.
