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Savory Zuchinni Pie

  • Author: Dana Gerard
  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 5 mins
  • Yield: 8 servings 1x
  • Category: Vegetable Main Dish or Side
  • Cuisine: Spanish
Savory Zuchinni Pie Slice with salad

Elevate zuchinni or your favorite vegetable to pie high status! Eggs and cheese make this a filling pie that can stand alone at meal time or as a sturdy side dish. Portable and delicious at any temperature, any time of day. Reduce prep time by sautéing onions ahead of time or leave them out. See blog for photos!

Ingredients

  • 3 medium zucchini (1 lb or 500 gm)
  • 1 medium yellow onion, coarsely chopped (optional)
  • 2 tablespoons olive oil
  • 1 can whole kernel sweet corn, drained (about 15 oz. or 420 gm)
  • 2 eggs, lightly beaten
  • 8 oz. pepper jack cheese, shredded (225 gm)
  • 4 oz mozzarella cheese, shredded (50 gm)
  • 1/4 cup chopped Italian parsley or fresh herbs (10 gm)
  • salt and black pepper, to taste
  • pinch of cayenne pepper
  • **Vegetables, cheeses and seasonings are easy to vary. See blog above for other combinations.

Instructions

  1. Line a pie plate or shallow baking dish with cooking spray and parchment paper (optional).
  2. Preheat oven to 350 F and place oven rack in the middle of the oven.
  3. Wash and trim zuchinni and cut into thin, even slices. (See blog for step by step photos.)
  4. Place zucchini in already boiling salted water for just three minutes, then drain.
  5. In the same pot, add olive oil and slowly saute onions, 20+ minutes, until very golden. (Add a few tablespoons of water if onions start to stick.)
  6. When onion is brown, mix in corn and remove from heat.
  7. Combine beaten eggs with jack cheese and 1/4 cup mozzarella. (Reserve other 1/4 cup mozzarella for decoration.) Add herbs and a little salt, pepper and a pinch of cayenne.
  8. Fold in zuchinni, onions and corn and adjust for seasonings.
  9. Place vegetable mixture in parchment lined dish. If you like, arrange some zucchini slices in a decorative pattern on top.
  10. Bake 30 – 40 minutes, until sides start to brown and top is firm to the touch.
  11. Remove pie, add 1/4 cup mozzarella cheese on top and broil on top oven rack about 3 minutes, until golden and bubbly.
  12. Serve hot, warm, room temperature or cold.
  13. Wrap and refrigerate leftovers up to a week.

Notes

Adapted from Kalavassika kon Keso, Zuchinni and Cheese Gratin by Claudia Roden
The Book of Jewish Food: An Odyssey from Samarkand to New York

Find it online: https://diginwithdana.com/2015/10/savory-zuchinni-pie-gluten-free-and-vegetarian.html