Pie for dinner? Sure, when it's a slice of cheesy zucchini pie. This is the vegetarian version, but for a delicious variation try this cheesy zucchini pie recipe with some crumbled bacon, or ham in between the layers.
Makes 6 Slices of Cheesy Zucchini Pie
Makes 6 Slices of Cheesy Zucchini Pie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 1 frozen single shell piecrust
- 2 egg yolks
- 1/4 cup cream
- salt and fresh ground black pepper to taste
- 2 tbsp chopped basil
- 3 cups thin sliced zucchini
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded white cheddar cheese
- 1 cup red cherry tomatoes, halved
- 1 tsp olive oil
Preparation:
Preheat oven to 375 degrees F.
Bake the empty piecrust for 15 minutes; remove and set aside. Whisk together the egg yolks, cream, salt, and pepper in a large mixing bowl. Place the basil and zucchini slices into the bowl and toss to coat with the cream mixture.
Place one third of the zucchini into the crust. Sprinkle on one third of the cheese. Repeat the layering, finishing with the last third of the cheese. Toss the tomato halves with the olive oil and spread on top.
Bake at 375 degrees F. for 35 to 45 minutes, or until the zucchini is tender. Foil can be used during the baking if the crust is getting too brown. Cool to room temperature before slicing for best results.
Bake the empty piecrust for 15 minutes; remove and set aside. Whisk together the egg yolks, cream, salt, and pepper in a large mixing bowl. Place the basil and zucchini slices into the bowl and toss to coat with the cream mixture.
Place one third of the zucchini into the crust. Sprinkle on one third of the cheese. Repeat the layering, finishing with the last third of the cheese. Toss the tomato halves with the olive oil and spread on top.
Bake at 375 degrees F. for 35 to 45 minutes, or until the zucchini is tender. Foil can be used during the baking if the crust is getting too brown. Cool to room temperature before slicing for best results.