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, .