Prep 20 mins
Cook 40 mins
One of my co-workers gave me this recipe years ago, and now it's a staple. We just don't feel like it's summer until we've eaten some. We usually eat it for dinner, but it's equally good for breakfast or brunch.
- 4 cups zucchini, thinly sliced
- 1 cup sweet onion, diced
- 1 tablespoon olive oil
- 1⁄2 cup flat leaf parsley, chopped
- 2 garlic cloves, chopped
- 1 teaspoon herbes de provence (or use oregano)
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper, freshly ground
- 2 tablespoons Dijon mustard
- 2 eggs
- 8 ounces monterey jack cheese, shredded
- 1 prepared pie crust
- Preheat oven to 375 degrees.
- Saute zucchini, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.
- Beat the eggs and then add the cheese to the beaten eggs. Pour into the veggie pot and combine.
- Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Bake for 35-40 minutes.
Since the Heavens have showered our garden with an endless supply summer, I was literally one zucchini away from making zucchini milkshakes and zucchini hashbrowns just to get rid of the darn things, but luckily this recipe came along just in time! I added six medium sliced bella mushrooms, 1/4 tsp of cayenne pepper just to give it a kick, halved the amount of salt, and used only 1 tbsp of Dijon mustard. I also found that using just one tbsp of olive oil to saute all the zucchini and onions wasn't enough, so I added unsalted butter also (the combo is great--the olive oil gives the benefit of a higher burning temperature and the butter adds flavor, and I saute all my vegetables this way.) The flavor of the Dijon mustard on the crust was an excellent addition. Surprisingly, this was even better the next day instead of right out of the oven, and if I didn't have my husband to share this with I literally could have eaten this entire thing myself, in one sitting...super delicious and one of my new favorite recipes for zucchini. Thanks for sharing!
We really enjoyed this recipe! Served it with a green salad with a nice vinagrette dressing. Another great use for the humble summer squash. Funny; I didn't get the mustard taste enough (others thought too much) -- I might add a tad to the filling itself next time. Different strokes for different folks!
We found this to have too much mustard and too much salt. I will make it again, but the next time I will do 2 tsp. of mustard, rather than the 2 Tbl and half the salt. Made that way, it would be a 5 star recipe for us.