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This is a great little zucchini pie, perfect for breakfast, brunch, lunch or dinner. I love it because it uses 4 cups of zucchini!
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!