Zucchini Pie

 

After an unfortunate hiatus due to a death in the family, I am back to blogging. It’s hard to believe so much time has passed by, and the summer is almost over. I’m begrudgingly coming to accept that it’s time to stock up on school supplies, but hopefully we’ll get in a few more trips to beach—after Hurricane Irene passes through, of course!

Here’s a summer recipe that I return to again and again when I need a no-brainer type of dinner—quick, easy and comforting—which is exactly what I needed these past few weeks. Hope you enjoy it, too!

Ingredients:

1 ready-made, unroll-and-fill pie crust

4 c. zucchini, sliced

1 c. onion, chopped

Extra virgin olive oil

¼ tsp. garlic powder

1 tsp. salt

A couple of turns of freshly ground black pepper

¼ c. fresh basil, julienned

2 Tbsp. fresh Italian parsley, minced

1 tsp. fresh oregano, minced (or ¼ tsp. dried)

3 eggs, beaten

8 oz. mozzarella, shredded

Preparation:
Preheat the oven to 375°. Prick the pie crust. Saute the zucchini and onions in olive oil over medium-high heat for 10 minutes. Add the garlic powder, salt and pepper, and remove the pan from the heat. Stir in the basil, parsley and oregano. In a large bowl combine the eggs and mozzarella, and then fold in the zucchini and onions.  Pour the mixture into the pie shell and bake for 45 minutes.