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Zucchini Pie
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Description
This is a great little zucchini pie, perfect for breakfast, brunch, lunch or dinner. I love it because it uses 4 cups of zucchini!
Ingredients
- 4 cups Zucchini, Thinly Sliced
- 1 cup Onion, Chopped
- ⅓ cups Butter
- 2 Tablespoons Parsley, Chopped
- ½ teaspoons Salt
- ½ teaspoons Pepper
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Dried Basil
- 2 whole Eggs, Well Beaten
- 2 cups Shredded Mozzarella
- 2 teaspoons Mustard, Yellow Or Dijon
- 1 whole Unbaked Pie Crust
Preparation
Preheat oven to 375ºF.
In a saute pan over medium heat, cook zucchini and onion in butter for about 10 minutes until tender. Stir parsley and seasonings into saute pan. Remove pan from heat and set aside.
In a large bowl, blend eggs and cheese. Combine this with the veggie mixture.
Brush the pie shell with mustard. Pour veggie mixture into pie shell and bake for 18-20 minutes, until knife comes out clean.
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