Zucchini Appetizer
Ready In: 50 mins
Yields: 1 pie
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
- Combine all the ingredients in a pan, except the egg and cheese.
- Sauté the ingredients approximately 10 minute.
- until tender and liquid has evaporated.
- Do not let zucchini become too soft.
- Beat the eggs and mix with the Mozzarella cheese, Romano cheese, and zucchini mixture.
- Spread in the shell and sprinkle with some Mozzarella cheese on top.
- Bake in preheated oven 350°F for about 30 minutes until cooked.
- Serve warm or cooled.
- Slightly warm is best.
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