Fast, easy, delicious and HEALTHY – what more is there to say! Another winner from SOS! The Six O’Clock Scramble to the Rescue.
Amazing Zucchini Pie
By Aviva Goldfarb
1 Tbsp. butter or olive oil
2 zucchini, or use yellow squash, thinly sliced (4 – 5 cups)
1/2 large yellow onion, diced
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 prepared 9-inch pie crust
1 Tbsp. Dijon mustard
2 eggs, lightly beaten
2 cups shredded mozzarella cheese
Preheat the oven to 375 degrees.
In a large skillet, melt the butter or oil over medium heat and sauté the zucchini and onions until they are tender, about 10 minutes. Add the salt, pepper, garlic powder, basil and oregano.
Press the pie crust into a pie dish and spread the mustard evenly over the crust.
In a large bowl, combine the eggs, cheese and zucchini mixture. Pour everything into the pie crust and spread it evenly.
Bake it for 30 minutes, or until the top is lightly browned. (Meanwhile, prepare the carrots.) Allow it to cool for a few minutes and cut it into wedges to serve it (or refrigerate it for up to 24 hours or freeze it for up to 3 months.)
Scramble Flavor Booster: Use Swiss, Gruyere, or another sharp cheese, rather than the mozzarella.
*Image provided by SOS! The Six O’Clock Scramble to the Rescue.*