I’ve been wanting to try this recipe all week. I bought the zucchini last weekend. Unfortunately between getting sick and having three dogs full-time, I’ve had little time to do much of anything.
This recipe was sent to me by my Grandma, and I adapted it slightly. The original recipe called for a crescent roll crust and two tablespoons of mustard spread on the crust before pouring the rest of the ingredients in the pan. I hate mustard, so decided to forgo that step! Instead of mixing all the ingredients together, I opted to layer the veggies, eggs and cheese.
- 1 recipe White Cornmeal Pie Crust
- 4 c. zucchini, thinly sliced
- 1 c. onion, chopped
- 1/2 c. butter
- 2 T. dried parsley flakes
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- 3 eggs, well beaten
- 3/4 c. ricotta cheese
- 2 c. shredded pepper jack cheese
- Prepare crust and set aside.
- Cook zucchini and onion in butter until tender. Stir in seasonings. Pour into prepared crust.
- Blend egg and ricotta cheese and pour over zucchini mixture. Top with shredded cheese. Bake at 375 degrees for 25 minutes. Turn the oven to broil. Broil for 1 to 2 minutes or until the cheese is lightly browned.
- Let stand 10 minutes before slicing.
With the pepper jack cheese crusted on top this pie, this dish has a bit of a kick. Even though I had sautéed the veggies first, the dish was a bit watery once I cut into it. To alleviate that problem (and prevent the delicious cornmeal crust from getting soggy) I drained the watery/buttery liquid into the sink. (I did this a few times.)
This dish has great flavor, but I’m not sure I would use pepper jack again. I’m not a huge fan of pepper jack but it’s what we had on hand.