Well, it’s taken a little time but the zucchini plant that survived the heat wave has taken off! We have been picking squash weekly and are enjoying cooking with them. So I thought we would share another recipe… The first time I saw this recipe it was in the food section of the San Diego Union Tribune in the late 70’s. Wow! Has it been that long? I tweaked the recipe a few times over the years and this is what we have adopted as one of our family favorites.
4 cups thinly sliced, unpeeled zucchini
1 cup coarsely chopped onion
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped parsley or 2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sweet basil leaves
1/4 teaspoon oregano
1/4 teaspoon garlic powder
2 eggs, well beaten
8 ounces (2 cups) shredded muenster cheese
1 recipe pie dough made with butter (recipe follows) or 1 8-ounce package refrigerated crescent dinner rolls
2 teaspoons dijon or prepared mustard
Preheat the oven to 375 degrees F.
In a 10-inch skillet, cook the zucchini and onion in the butter and olive oil until tender, about 10 minutes. Stir in the parsley and seasonings the last minute of cooking. Remove from heat and let cool while preparing the crust.
For crust use cresent rolls or the following recipe:
1 cup & 2 tablespoons all purpose flour
6 tablespoons salted butter
1/4 teaspoon salt
Blend with folk until well incorporated and the mixture forms small pea size crumbs.
Add 3 tablespoons ice water. Mix gently by hand until dough is a ball. Form into disk and roll out to circle 1/8″ thick. Place in pie plate and trim edge.
To use crescent rolls- separate into 8 triangles and place edge to edge in pie plate covering all surfaces. Squeeze together at seams to prevent leakage. Trim edge.
Spread your prepared crust with the mustard.
In a large bowl, blend the eggs and the cheese. Stir in the vegetable mixture. Pour the filling into the pie crust and spread evenly.
Bake at 375 degrees for 18 to 20 minutes or until a knife inserted near the center comes out clean. Let the pie stand 10 minutes before serving. Serve while still hot.
This pie makes a wonderful side dish for pork, fish, or poultry but can also be served with a salad for a flavorful vegetarian meal.
Hope you enjoy this recipe as much as we do here at Cardiff Farms!