Prep 20 mins
Cook 1 hr 15 mins
A great summer dish.
- 1 9 in.baked pastry shell
- 2 lbs zucchini
- 1 1⁄2 teaspoons salt
- 2 teaspoons butter
- 1 cup finely chopped onion
- 1 clove garlic, minced
- 2 teaspoons all-purpose flour
- 1⁄2 teaspoon tarragon
- 1 egg
- 2 teaspoons milk
- 3⁄4 cup grated swiss cheese
- 1⁄4 cup grated parmesan cheese
- Grate the zucchini, sprinkle it with salt and toss well .
- Place in a colander to drain for 30 minutes .
- Over a bowl, squeeze the zucchini and save liquid .
- Preheat oven to 350 .
- In a large skillet melt the butter over medium heat .
- Add the onion, garlic and zucchini and cook for 10 minutes .
- Add the flour and tarragon and cook over medium low heat for 5 more minutes .
- Stir in the reserved zucchini liquid and cook until thickened .
- Cool to lukewarm .
- In a small bowl beat the egg with the milk .
- Stir it into the zucchini mixture along with the cheeses .
- Mix well and spoon into the baked pie shell.
- Bake at 350 for 35 minutes .
- I should be puffy and golden on color .
- This is nice served with a tomato corn salad topped with pesto or balsamic dressing .
This had a very nice flavor, but DH did not like the gooey texture. If I made this again I would not add the liquid from the zucchini. thanks
Great!! Lovely side dish! I didn't change a thing. I had to buy and defrost a roll of short pastry, and perhaps my pastry plate was a little too large for the recipe. I made it to go with a simple (whole) chicken, roasted in the oven with citrussy flavours plus Van der Hum liqueur. Plus a mixed salad. I used Swiss Emmenthal cheese and Parmesan -- I am not sure what is meant by "Swiss cheese" in the USA. One word of warning: if you have a convection oven like me, use a lower heat than 350 F/180 C. I had to turn mine down to 160 C after 20 minutes, because the crust threatened to burn. This was a delicious side dish. But I also think, as suggested by the photos, that it would be a great light brunch/lunch slice, with a cool salad added. And don't forget the glass of chilled white wine!
This was a new and nice way to fix zucchini. I had my sister and brother in law over for some fried catfish, and I fixed this to go with it. I didn't have any grated swiss, only sliced. I tore it up into little pieces and added that. I think it made it to rich, because when I got a bite with swiss, it was overpowering. I will be making this again, but with the grated and maybe just 1/2 cup. Thanks so much for sharing. Made for the Undercover Tag Game.