Zucchini Pie

By Kathleen O'Neil

An old friend Linda Langston brought this dish over for dinner right after I’d had surgery to repair a badly broken ankle (Linda also happens to be an orthopedic nurse). After a few days of hospital food, it tasted like a small bite of heaven. Since then, I’ve made it for several recuperating friends as well.

You can either make this easy “no-roll” crust, or purchase pre-made dough or crusts. Linda actually made hers with crescent rolls dough that she pressed in the pan.

The local ingredients that can be used in this dish include butter, onion, zucchini, mushrooms, fresh oregano and basil, eggs, cheese, tomato and dill. Weisenberger flour is processed in Kentucky.

Pie Filling

Ingredients:

3 tablespoons butter or olive oil, or mix of both

1 cup onion, chopped

3 cups zucchini, sliced

1 cup mushrooms, sliced

3/4 teaspoon salt

1/4 teaspoon ground black pepper

2 teaspoons fresh oregano, minced or 1 teaspoon dried oregano

10 to 15 basil leaves, cut in thin ribbons or 1 teaspoon dried basil

2 eggs, beaten

1 cup sharp cheddar cheese, grated

Approximately 2 or 3 teaspoons of Dijon mustard

1 or 2 tomatoes, sliced thinly

Dried dill

Method:

Melt butter (and/or pour olive oil) into skillet. Saute veggies until tender. Season with salt, pepper and herbs. If using dried herbs, add while sautéing. If using fresh, add towards end of cooking process.

Mix eggs and grated cheese and add to zucchini mixture.

Spread a thin layer of good quality Dijon mustard on surface of pie dough or crust, then pour in zucchini mixture. Top with thinly sliced tomatoes and sprinkle with dill

Pour into pie crust and bake at 350 degrees for approximately 30 minutes or until crust and cheese is golden.