Zucchini Pie

This recipe was submitted by Stacie V. She was introduced to the pie recipe by Shandi W. and the pie crust recipe by Marge S.

Ingredients:

• 4 c. very thinly sliced zucchini
• 1/3 c. finely chopped onion
• 3 tbsp. butter
• 2 eggs
• 2 tsp. dried parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1/4 tsp. pepper
• 2 c. shredded Mozzarella
• 2 tsp. mustard
• 1 (9 inch) uncooked pie crust (SEE BELOW FOR RECIPE)
  

Directions:

In a large skillet, saute zucchini and onion in the butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano, and pepper. Stir in the cheese and zucchini mixture. Spread mustard over the pie crust; pour in zucchini mixture. Bake, uncovered, at 400 degrees for 35 to 40 minutes or until knife inserted in the center comes out clean. Let stand at least 5 minutes before cutting.

I also used this "Press in Pan" Pie crust recipe. I mixed the pie crust and filled it with the zucchini mixture and baked it according to the zucchini recipe instructions.

Press in Pie Crust:

• 1 1/2 c. four
• 1 1/2 tsp. sugar
• 1/4 tsp salt

• 1/2 c. oil
• 2 Tbsp. milk
• (Mix oil and milk together to combine)
  

Lightly mix flour, sugar, and salt in pie pan. Add oil and milk mixture. Lightly mix with fork only until flour is damp. Press in pan like graham cracker crust till smooth and even. Prick with fork 7-8 places. Bake at 425 degrees for 12 minutes or until light brown for baked shell or fill and bake at 400 degrees for 15 minutes. Reduce oven to 350 degrees till done.
*This is an excellent crust for pumpkin pie. Bake 45-50 min till done.