Let me just tell you i am the cookbook queen. I love cookbooks, cooking magazines and such. After having sophia i was having a hard time with the meal planning. I would get all stressed out and page through my cookbooks. I couldn't find anything that i thought looked good, easy, cheap, and healthy. I happened to stumbled across an online meal planning service called Six O'clock Scramble, and have been so happy with it. I must say it is the best money i spend out of our grocery budget. No more stress, and the meals are yummy. They send an email weekly with the menu, shopping list. The meals are family friendly and include lots of veggies (well more than we were getting before). I will post more about it later but i must give credit where credit is due, and this recipe came from there. It is for Zuchinni Pie. My husband turned his nose up when i said it was for dinner but after he tried it said it was definitely a keeper. I was even excited to eat the leftovers the next day! Really great way to use up all those zucchini that we get in abundance from the garden this time of year! I don't have a garden but other people with gardens seem to have a bunch!
Amazing Zucchini Pie
- 1 Tbsp. butter or olive oil
- 2 zucchini, or use yellow squash, thinly sliced (4 - 5 cups)
- 1/2 large yellow onion, diced
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1 prepared pie crust
- 1 Tbsp. Dijon mustard
- 2 eggs, lightly beaten
- 2 cups part-skim shredded mozzarella cheese
Preheat the oven to 375 degrees.
In a large skillet, melt the butter over medium heat and sauté the zucchini and onions until (about 10 minutes). Add the salt, pepper, garlic powder, basil and oregano.
Press the pie crust into a pie dish and spread the mustard evenly over the crust.
In a large bowl, combine the eggs, cheese and zucchini mixture. Pour everything into the pie crust and spread it evenly.
Bake it for 30 minutes, until the top is lightly browned. Allow it to cool for a few minutes and cut it into wedges to serve it (or refrigerate it for up to 24 hours or freeze it for up to 3 months.)
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