Monday, May 21, 2012

Lovell Lake Zucchini Pie

This is a great little zucchini pie,  perfect for breakfast, brunch, lunch or dinner.  This recipe was in the Lovell Lake Association cookbook a few years ago.    I don't know who submitted it, but it's a keeper and a great way to use up some of your summer garden zucchini.


4 Cups Zucchini- thinly sliced
1 Cup onion chopped
1/3 Cup butter
2 Tbs parsley chopped
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
2 eggs well beaten
2 cups mozzarella
1 pie shell ( a frozen pre made shell works great, just make sure you thaw it first.  )
2 tsp mustard

Preheat oven to 375 degrees

In saute pan over medium heat,  cook zucchini and onion in butter for about 10 minutes until tender.  Stir parsley and seasonings into saute pan.    In a large bowl, blend eggs and cheese.  Combine 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.

Printable Recipe

My friend Jackie added garlic and topped it with fresh tomato's and panko bread crumbs!

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