Zucchini-sausage pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Squash, zucchini; coarsely chopped |
| ½ | pounds | Sausage, pork bulk |
| ¼ | cup | Onion; chopped |
| ½ | cup | Cracker crumbs |
| 3 | Eggs; slightly beaten | |
| ⅛ | teaspoon | Thyme |
| ⅛ | teaspoon | Rosemary |
| ⅛ | teaspoon | Garlic powder |
| Pepper; to taste | ||
| ½ | cup | Cheese, Parmesan; divided |
Directions
Cook zucchini in boiling salted water 15 to 20 minutes or until tender; drain. Saute sausage and onion until browned, stirring to crumble sausage; drain well.
Combine all ingredients except 2 tablespoons Parmesan. Spoon into well-greased 9" deep-dish pieplate; sprinkle with reserved cheese.
Bake at 350 degrees for 45 minutes or until browned.
SOURCE: Southern Living Magazine, October 1977. Typos by Nancy Coleman. From: Nancy Coleman Date: 09-28-94
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