Emily’s Zippy Zucchini Pie
Ingredients- 4 eggs
- ¼ C. canola oil
- ½ tsp. salt
- ½ tsp. black pepper
- 4 C. shredded zucchini
- ¼ C. chopped, seeded jalapeño
pepper
- ¼ C. finely chopped onion
- ½ C. shredded cheddar/jack or
pepper jack cheese
- 1 deep dish unbaked pie shell
Directions
1.
In a small bowl, beat the eggs, oil, salt, and pepper.2. Add the zucchini, jalapeño, and onion; stir to coat.
3. Stir in cheese
4. Pour into pie shell.
5. Bake at 375 for 18–20 minutes or until toothpick comes out clean.
6. Let stand for 10 minutes before cutting and serving. Serves eight.
Variations
For a less zippy
pie, eliminate the jalapeño and add 2 tsp. dill weed. You can also use a mix of
squashes including zucchini, yellow crookneck, or any other summer squash
varieties. Replace chopped onion with green onions, leeks, or scallions. Try
different flavors of cheese. This is an excellent way to get non–vegetable
lovers to enjoy the season’s freshest produce.
Please feel free to enjoy the book as well. ;-)
