Zucchini Pie
Photo: N C (Nyanna), Public domain
Zucchini pie is a savory Italian supper pie that turns a pile of summer squash into a sliceable main course. The zucchini and onion are softened in butter before baking, so the filling is not watery, and the mozzarella and beaten egg bind it together. Basil, oregano, parsley and garlic keep the flavor squarely Italian. The crust is blind baked first, which helps it stay crisp under the filling.
Instructions
Heat the oven to 375° F/191° C/Gas mark 5. Sift the flour and the salt for the crust into a bowl.
Cut the shortening into the flour until the mixture looks like coarse crumbs. Add the water 1 tablespoon at a time, mixing until you have a dough that is pliable.
Roll the dough into a circle and fit it into a pie plate. Bake the empty crust for 15 minutes.
Melt the butter in a Dutch oven and add the zucchini and onion. Cook over medium heat, stirring now and then, for about 10 minutes, until the onion turns translucent.
Stir the parsley, salt, basil, pepper, garlic powder and oregano into the vegetables, then set the pan aside.
Mix the beaten eggs and the mozzarella in a bowl, then stir this into the seasoned vegetables.
Pour the filling into the baked crust. Bake for 20 minutes, until the center is set, and serve hot.
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