Zucchini-pepper pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (9 inch) pie shell | |
| 3 | mediums | Zucchini (1 pound); thinly sliced |
| 2 | Onions with tops; thinly sliced | |
| 1 | Clove garlic; minced, -or- | |
| ¼ | teaspoon | Garlic powder |
| 2 | tablespoons | Oil |
| 1 | medium | Tomato; peeled and chopped |
| 1 | medium | Bell pepper; chopped |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Basil |
| ¼ | teaspoon | Pepper |
| 3 | Eggs | |
| ½ | cup | Whipping cream |
| ¼ | cup | Grated Parmesan cheese |
Directions
Prick bottom of pie shell and bake at 450ø for 5 to 8 minutes or until lightly browned. Cool. Saute zucchini, onions and garlic in oil about 5 minutes, stirring occasionally. Stir in tomato, bell pepper, salt, basil and pepper. Cook over low heat, stirring occasionally, until vegetables are tender and liquid has evaporated (about 15 minutes). Spread vegetables evenly in pie shell. Beat eggs and cream until well mixed. Pour over vegetables. Sprinkle with Parmesan cheese. Bake at 350ø for 30 minutes.
Yield: 6 to 8 servings,
MRS. R.B. OLIVER
STUTTGART, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Beef-zucchini pie
- Eggplant cheese pie w/zucchini crust
- Garden zucchini pie
- Impossible zucchini pie
- Italian zucchini crescent pie
- Stuffed pepper pie
- Zucchini & lemon pie
- Zucchini (apple) pie
- Zucchini and lemon pie
- Zucchini and parmesan pie
- Zucchini and peppers
- Zucchini cheese pie
- Zucchini crescent pie
- Zucchini pie
- Zucchini pie #2
- Zucchini quiche
- Zucchini-apple pie
- Zucchini-pepper relish
- Zucchini-sausage pie
- Zucchini-tomato pie