Zucchini-Pepper Pie
CATEGORIES
INGREDIENTS
  • Cooking Time: 60
  • Servings: 6-8
  • 1 (9 inch) pie shell
  • 3 medium zucchini (1 pound), thinly sliced
  • 2 green onions with tops, thinly sliced
  • 1 large clove garlic, minced, or
  • 1/4 teaspoon garlic powder
  • 2 Tablespoons oil
  • 1 medium tomato, peeled and chopped
  • 1 medium bell pepper, chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon basil
  • 1/4 teaspoon pepper
  • 3 eggs
  • 1/2 cup whipping cream
  • 1/4 cup grated Parmesan cheese
DIRECTIONS
  1. TO PREPARE:
  2. Prick bottom of pie shell and bake at 450 degrees for 5 to 8 minutes or until lightly browned. Cool. Saute zucchini, onions and garlic in oil about 5 minutes, stirring occasionally. Stir in tomato, bell pepper, salt, basil and pepper. Cook over low heat, stirring occasionally, until vegetables are tender and liquid has evaporated (about 15 minutes). Spread vegetables evenly in pie shell. Beat eggs and cream until well mixed. Pour over vegetables. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
  3. SERVINGS: 6 - 8