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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Wonderful appetizer and can even be used as a side dish to your favorite meal. A good way to use up all those zucchini in the garden when the summer get underway! Got this from a neighborhood cookbook. Ingredients:
4 cups zucchini, thinly sliced |
2 medium onions, finely chopped |
1/2 cup butter or 1/2 cup margarine |
1/2 tablespoon fresh parsley, chopped |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
2 teaspoons dry basil or 3 tablespoons fresh basil |
1 teaspoon dry oregano |
2 eggs |
2 cups shredded mozzarella cheese |
1/4 cup romano cheese (optional) |
1 (9 inch) pie shells |
Directions:
1. Combine all the ingredients in a pan, except the egg and cheese.
2. Sauté the ingredients approximately 10 minute.
3. until tender and liquid has evaporated.
4. Do not let zucchini become too soft.
5. Beat the eggs and mix with the Mozzarella cheese, Romano cheese, and zucchini mixture.
6. Spread in the shell and sprinkle with some Mozzarella cheese on top.
7. Bake in preheated oven 350°F for about 30 minutes until cooked.
8. Serve warm or cooled.
9. Slightly warm is best.
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