Zucchini crescent pie
Servings Prep Time
8slices 30minutes
Cook Time
45minutes
Servings Prep Time
8slices 30minutes
Cook Time
45minutes
Ingredients
  • 8tablespoons butteradjust for salted or unsalted butter
  • 18″ frozen pie crustI like Marie Calendar 8″ deep dish
  • 2lb zucchinithinly sliced on a mandolin, box grater or by hand
  • 1cup oniondiced or half-moons
  • 2large eggslightly beaten
  • 8oz grated mozzarellaI use Kraft in a bag. If you use fresh, watch the moisture level. You want the cheese dry.
  • 1-2tablespoons milk, half/half or creamwhatever’s handy
  • 1tablesoon mustardyellow, Dijon, stone ground, whatever you like
  • 2tablespoons seasoningsdried basil, oregano, marjoram, thyme, parsley in combination
Instructions
  1. Preheat oven to 350°.
  2. Rinse and thinly slice the zucchini and dice or slice the onion. Nip off the zucchini ends but leave the skin on.
  3. Melt the butter in a 12″ skillet over medium-high heat. Wait till the bubbling slows down.
  4. Add the vegetables to the skillet and cook patiently as all the water in the zucchini boils off. This can take 20 minutes or more. Add salt and pepper liberally. You’ll adjust saltiness later. I use a large rubber spatula to turn the mixture every few minutes for even cooking. You want to keep this process going until the liquid left in the pan looks more like a buttery sauce than buttery water. Don’t let it burn.
  5. While the veggies are cooking down, crack and beat the eggs into a large bowl. Add the grated cheese and mix with a fork until evenly combined. Blend in 1-2 tablespoons of milk, half & half, or heavy cream for a little more richness and moisture.
  6. Add the seasonings and garlic to the mixture and stir in thoroughly. Let this cook for 2 minutes.
  7. Add the egg-cheese blend to the veggies and mix in evenly. Turn off the heat and let sit while you coat the frozen pie crust with mustard.
  8. Pour and spoon the veggie filling into the pie crust. Put the crust, still in its tin pan, on an aluminum baking sheet and place in the center of the oven. Bake for 30 minutes. The top and crust should be somewhat browned and the crust should not be burnt. If you’re unsure about your oven, check the pie after 20 minutes and every five minutes after that to see about the doneness.
  9. Let the pie cool a good hour on a rack. Slice and enjoy!

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