This recipe is my mom’s and she’s made it for as long as I can remember. When it bakes in the oven, it smells like home to me. It’s great for lunch with a side salad, or for dinner paired with kielbasa and spicy mustard.
Ingredients:
1 ready-to-bake pie crust
2 teaspoons yellow mustard
4 cups zucchini (about 2 large zucchini), thinly sliced
1 cup onion, diced
1 Tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, slightly beaten
2 cups mozzarella cheese, shredded
1/4 cup freshly grated parmesan cheese
Directions:
- Pre heat oven to 400 degrees F.
- Place pie crust in pie pan and pre-bake 10 minutes.
- Remove pie crust from oven and LOWER OVEN TEMP to 375 degrees F.
- Spread yellow mustard evenly over bottom of pie crust. (Trust me on this–it’s delish!) Set aside.
- In a large non-stick skillet, heat olive oil over medium heat.
- Add diced onion and thinly sliced zucchini to hot oil. Saute 10 minutes, until tender.
- Remove zucchini from heat and stir in salt, pepper, garlic powder, basil and oregano.
- In a large bowl, combine eggs, mozzarella, and parmesan cheese.
- Add zucchini to cheese mixture and stir to combine.
- Pour zucchini cheese mixture into prepared pie crust and smooth top with spatula.
- Bake, un-covered, 20-30 minutes, or until center is set.
- Remove from oven and let set 10 minutes before serving.
