I kept the egg binder to a minimum in this dish, so it would be lighter and keep the vegetables and herbs as the stars of the show. I used a frozen, pre-made pie crust for this since I had one in the freezer, but if you are feeling ambitious go ahead an make your own.
Italian Zucchini and Tomato Pie
1/2 T olive oil
1 yellow onion, sliced
2 cloves garlic, minced
1 zucchini, sliced thin (about 1/8th inch)
1 pie crust (either pre-made or homemade), in a 12" pie pan
2 tomatos, sliced thin
2 T half and half
1 1/2 T fresh chopped basil (or 2 t dried)
1 T fresh chopped oregano (or 1 1/2 t dried)
1/2 oz asiago cheese, grated
1/2 oz parmesan cheese, grated
salt and pepper
Preheat oven to 400 F.
Heat the olive oil in a skillet over medium-high heat. Add the onion and garlic and sauté until the onion is translucent. Add the zucchini and sauté another 5 minutes until softened a bit.
Layer half the zucchini and onion mixture into the pie crust. Layer the slices from one tomato on top. Repeat with the remaining zucchini mixture and then the last tomato.
Whisk the half and half and eggs together. Stir in the basil, oregano and cheese. Season with a pinch of salt and few grates of fresh pepper. Pour over the top of the vegetables in the pie crust trying to spread out evenly.
Bake for 30 minutes until the crust is browned and the filling is cooked and firm.
Makes 4 main course servings.
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