Because Baking is Creative: Zucchini Pie

This recipe is one that I can remember my mom making when I was young. Perhaps a good way to get the kiddos to eat their veggies, or use someone's surplus of zucchini (I've been giving it away left and right!)?? I'm not quite sure why it's called a pie and not a quiche, because it seems similar, but I'm just going by tradition. And tradition is so darn tasty.



Zucchini Pie
from Mom

4 cups thinly sliced zucchini
1 cup chopped onion
1/4 cup butter
1/2 cup chopped fresh parsley OR 2 tbsp of flakes OR 2 tbsp herbs d'provence (I like this best!)
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp basil leaves
2 eggs, beaten
8 oz. grated Mozzarella (2 cups)
1 unbaked pie crust
2 tsp Dijon Mustard

Saute zucchini and onion in butter until tender (10 minutes). Stir in parsley and seasoning. In large bowl, blend eggs and cheese. Stir in vegetables. Spread pie crust with mustard. Pour vegetable mixture evenly over crust. Bake at 375 for 18-20 minutes (or until eggs are set and no longer runny when the pan is tilted, I ended up baking mine for about 40 minutes.) If crust becomes too brown, cover with foil during last 10 minutes. Let cool 10 minutes before serving.

Enjoy for breakfast, lunch or dinner...or all three!