Zucchini Pie – Orange County Register

It’s not easy trying to be a beach farmer. My home garden consists of a couple of strips of ground-level dirt, a lengthy curved raised bed, and a couple of large green-glazed pots. Every morning I tend the grounds, surveying the minuscule crop, picking a few strawberries and blueberries, plus some leafy greens to scramble with eggs.

I’d watched my zucchini plants grow and was impressed with blooms and veg. Vowing to pick them when they grew a little longer than my middle fingers, I grabbed a basket and my sharpest paring knife a few days ago, whistling a happy harvet tune.

The word must have gotten out that those zukes were at the height of perfection. The neighborhood squirrel army had eaten them all in the dark of night. I screamed.  My husband thought I’d been shot.

For those with bumper yields of summer zucchini, try this easy-to-make savory pie. It can be served for breakfast, lunch or dinner. Cookbook author Marlene Koch says it is even delicious the next day; the bottom crust will be softer, but the flavor and texture of the filling is delicious with a slight re-heat in the microwave.


Megan’s Mavelous Zucchini Pie

Yield: 8 servings


All-purpose flour for dusting work surface

1/2 package refrigerated pie crust, such as Pillsbury Refrigerated Pie Crust

1 teaspoon canola oil

2 large zucchini, about 1 1/4 pounds, trimmed, halved lengthwise, cut crosswise in thin slices (about 5 cups)

1/2 medium onion, chopped

1/2 teaspoon salt and 1/4 teaspoon ground black pepper

2 teaspoons minced garlic

2/3 cup frozen corn

1 (4-ounce) can fire-roasted mild green chilies

2 large eggs

1 1/2 cups shredded reduced-fat mozzarella cheese


1. Preheat oven to 375 degrees. Place chilled pie dough on a lightly floured surface; lightly roll out to an 11-inch diameter round. Place in 9-inch pie pan and crimp edges. Refrigerate while preparing filling.

2. Heat oil in large, nonstick skillet over medium heat. Add zucchini, onion, salt, and pepper; cook 10 minutes, stirring occasionally, until vegetables are soft but not limp. Add garlic, corn and chilies; cook two minutes. Cool slightly, about 10 minutes.

3. In large bowl, whisk eggs and stir in mozzarella. Stir in zucchini mixture. Spoon into crust. Bake 27 to 30 minutes, or until crust is golden brown and filling is set. Allow to cool 10 minutes before serving.

Source: “Eat What You Love Quick and Easy” by Marlene Koch, Running Press ($27)


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