Zucchini Pie
By Yankee Magazine|Dec 12 2007|
You can use French bread dough for the crust, cutting off enough dough to line an eight-inch pie plate when rolled out thin. Do this after the dough has risen once and been punched down. Do not let it rise again. Or, use your favorite pizza crust or pie crust recipe.
Yield
Serves 4.
Ingredients
2 cups thinly sliced zucchini
1 garlic clove, minced
1 tablespoon oil
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1 egg
1/4 teaspoon each: marjoram, salt, and pepper
1/2 cup shredded cheese
1/2 tomato, sliced
Instructions
Sauté the zucchini and garlic in hot oil briefly. Add the butter and flour, and stir for about 5 minutes. Cool. Beat the milk, egg, and spices together, and mix with the zucchini mixture. Line a pie plate with preferred crust, spread the filling over the crust, and top with the shredded cheese. Decorate with tomato slices. Bake at 400 degrees F for 25 minutes, or until the crust is golden brown.
