Two Heads of Lettuce

Simple recipes for vegetarian potlucks. Would you like to join the Two Heads of Lettuce team? Contact twoheadsoflettuce at gmail dot com.

Thursday, October 26, 2006

Zucchini Pie

Sounds healthy, no?
Well, it's not. But it tastes amazing and is fun and easy to make.
This is adapted from my beloved college choir director, David Connell (but it's definitely adapted, so if you don't like it, don't blame him).

4 cups zucchini, thinly sliced
1 cup onion, chopped
2 eggs, beaten
8 oz. grated mozzarella or muenster cheese
1 premade pie crust (plain pastry to be conventional, graham cracker to be adventurous)
mustard (spicy if you like that kind of thing; I recommend Guilden's spicy)
parsley
fresh garlic
basil
oregano

Preheat oven to 375 degrees.
Spread the mustard in a thin layer over the pie crust.
Saute the onions and zucchini in a large pan over medium heat until they are mostly done.
Combine the herbs and spices, then stir them into the vegetables.
Combine the eggs and cheese in a separate bowl first and then stir them slowly into the vegetables.
If there is a lot of liquid in the pan, pour off some of the liquid so it's not too watery.
Pour the vegetable/cheese/egg mixture into the crust.
Bake at 375 for 20-25 minutes (until it gets a nice golden crust on top).

Yum!!

3 Comments:

At 12:04 AM, October 27, 2006, Blogger Ruby K said...

The General's cooking is no joke, people, this stuff is delicious. make it!

 
At 4:00 PM, November 02, 2006, Blogger Sarah Chaya said...

I'm so glad you posted this recipe. I've often wanted to make it myself.

 
At 11:34 PM, November 26, 2006, Anonymous Anonymous said...

This recipe is VERY similar to one that was a winner in the Pillsbury Bake-off in 1980, submitted by a Mrs. Caplan (the mother of someone who lived in my building in NY at the time) from Florida, who won $40,000 for it! Of course, she used Pillsbury Crescent Rolls for the crust, but I've been making it for decades using ordinary pie crust.
- BZ's Mom

 

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