I got a lot of yummy goodies out of my garden yesterday! I was most excited about all of the zucchini. I was so glad to get a few away from the cucumber beetles who killed all of my cucumbers and have been trying to kill the zucchini.
As promised, here is another zucchini recipe! This one was given to my by a good friend with an enormous organic garden and orchard in Southwestern Missouri.
Italian Zucchini Pie
4 cups sliced (or shredded) zucchini
1 cup coarsely chopped onion
1/2 cup butter (or oil)
2 Tbs parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder (I usually use “real” crushed garlic)
1/4 tsp basil
1/2 tsp oregano
2 eggs, well beaten
2 cups shredded mozzarella cheese
2 tsp. prepared mustard
9″ pie shell
Heat oven to 375 degrees. In a 10″ skillet, cook the zucchini, onions, and garlic (if using fresh) in butter and/or oil until tender (about 10 minutes). Stir in the parsley and seasonings. In a large bowl, blend the eggs and cheese together and stir into the veggie mix. Prepare the crust and spread mustard on the crust. Bake for 18-20 minutes or until a knife comes out clean. Let stand 10 minutes before serving.
I have frozen these in years with bumper zucchini crops and intend to freeze a couple this week. I freeze them before baking and then just pop them in the oven while they are still frozen and bake quite a lot longer (double, I think).