Zucchini-pepper pie

Yield: 6 Servings

Measure Ingredient
1 \N (9 inch) pie shell
3 mediums Zucchini (1 pound); thinly sliced
2 \N Onions with tops; thinly sliced
1 \N 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 \N Eggs
½ cup Whipping cream
¼ cup Grated Parmesan cheese

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,



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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