Zucchini Cashew Pie
As a New Englander suddenly transplanted in Hawaii, I’ve always felt that my Zucchini Cashew Pie is what finally made me feel “at home.”
As a New Englander suddenly transplanted in Hawaii, I felt welcomed but never “at home.” One day on impulse I baked two Zucchini Cashew Pies and took them to my in-laws. My father-in-law sneaked upstairs, tasted one of “this newfangled kind of pie” and proceeded to eat the whole thing. When he came downstairs to where we were gathered in the den, he was warmer toward me than ever before, and his friendliness became contagious. I’ve always felt that my Zucchini Cashew Pie is what finally made me feel “at home.”
Ingredients
1 can refrigerated crescent rolls in tube
1 cup roasted cashew nuts, crushed
3 to 4 medium zucchini, sliced about 1/4 inch thick
4 to 5 cloves garlic, minced
1 tablespoon butter or margarine
1 egg, beaten
small sprig parsley, snipped
6 ounces grated Monterey Jack cheese, about 2 1/2 lightly packed cups
Instructions
Unroll crescent dough into a 9-inch pie pan and make into piecrust, sealing scored lines with your fingers. Be sure to pinch thoroughly so the dough bonds to itself well. Sprinkle cashews onto crust.
Saute zucchini and garlic in butter only until well stirred and slightly wilted; leave it a little undercooked. Pour zucchini onto piecrust. Pour egg throughout zucchini mixture.
Top with snipped parsley, then shredded cheese. Bake at 350 degrees F for about 45 minutes, or until golden brown. Serve warm. This is a favorite at potlucks.
