Food Snob


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


  1. Prepare crust and set aside.
  2. Cook zucchini and onion in butter until tender. Stir in seasonings. Pour into prepared crust.
  3. 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.
  4. 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.

Recipe rating: 


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