The Pioneer Woman Tasty Kitchen
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Crustless Zucchini Pie

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Level: Easy

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Description

I use the term “pie” liberally in this recipe. This is not really a pie per se. I did start out thinking I would put this delicious zucchini mixture in a crust, but when it came right down to it, I just couldn’t. I wanted the fresh taste of the vegetables to be the star of the show!

Ingredients

  • ¼ cups Onion, Chopped
  • 1 cup Mushrooms, Chopped
  • 2 cups Thinly Sliced Zucchini
  • 1 cup Shredded Parmesan/Asiago Cheese Blend
  • ¼ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 1 whole Medium Tomato, Thinly Sliced (1 Should Make About 8 To 9 Slices)

Preparation

Preheat oven to 400 F. Spray a small 8 x 8 pan with cooking spray.

In a skillet over medium heat saute the onions, mushrooms and zucchini until the onions just become softened and the mushrooms are beginning to cook through. Remove from heat and spoon the mixture in the bottom of the baking dish. Sprinkle the cheese over the mixture and stir to evenly distribute the cheese throughout the zucchini mixture. Slice tomatoes and place on top of the zucchini/cheese mixture. Sprinkle salt and pepper on top. Bake in the preheated oven for 20-25 minutes until bubbly hot and it starts to turn golden brown.

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