Monday, January 3, 2011

Zucchini, Tomato and Cheddar Pie

Zucchini, Tomato and Cheddar Pie:
This is a easy, delicious pie, that will satisfy your need for pie, but is still mostly vegetables. Serves 3-4, and can be served as a meal, but a salad or side dish would round out the meal nicely.  
1 tbsp butter
1/4 cup bread crumbs (I prefer Panko, b/c they are generally healthier)
1 1/2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes diced and seeded
3 medium zucchini quartered lengthwise then thinly sliced
3 large eggs
1/3 cup milk
1 1/3 cup shredded cheddar cheese (I prefer Cabot, its cheap, made in Vermont, and a great company)
3-4 tbsp grated parmesan cheese
1/2 tsp fennel seed(optional)
1. Preheat oven to 375F. Butter pie plate then sprinkle bread crumbs covering sides and bottom of pie pan. This will be your simple crust. 
2. Heat olive oil in large skillet over medium heat. Add onion and garlic and saute for 10 minutes, onions should cook down slightly. Stir in diced tomatoes and saute for five minutes. Raise heat to high. Mix in the zucchini, salt, pepper, and fennel seed(if using). Cook until the zucchini is barely tender, about 5 minutes. The mix will begin to stick to the pan. Remove pan from heat and cool for 5 minutes(this recipe can be prepared in advance at this point, and chilled for up to 24 hours. Bring to room temperature before proceeding.)
3. Beat eggs in large bowl. Stir in milk then stir in zucchini mixure. Pour half into prepared pie plate, top with cheddar cheese, then pour on remaining vegetable mixture. Sprinkle with parmesan cheese covering the top and dot with remaining butter. 
4. Bake 30 minutes or until knife inserted comes out clean and the top is golden brown. Let cool for 10 minutes before cutting and serving. 
Total prep/cooking time about an hour. Cutting vegetables ahead of time will save you 20 minutes.
Based on recipe from Quick Vegetarian Pleasures. 

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