Zucchini Pie

[Guest guest]

This is one of our summer favorites and uses up the zucchini and

tomatoes. I have given thought to trying a different type of crust as

this is somewhat fatty - perhaps a pasta crust, or rice? Maybe pizza

dough... The original recipe calls for a can of Pillsbury Crescent

Rolls - we didn't care for it, so i tried this crust from another

recipe. Probably a pre-made pie shell would work fine, for

convenience.

 

Zucchini Pie

 

Crust:

1 cup mashed Potato Flakes

1 cup flour (we prefer whole wheat)

1/4 c. parmesan cheese or equiv. cheese substitute

1/2 tsp. onion powder

1/2 cup margarine

4-6 Tbsp. cold water (more, if needed)

 

Combine flour, potato flakes, onion powder, cheese. Cut in margarine

until it resembles coarse crumbs/meal. Sprinkle in water a tbsp. at

a time, and toss with fork. Continue to add water until dough can be

formed into a workable ball. Press into bottom and up sides of 9 inch

pie pan. (I like to bake it at this point, it seemed " doughy " if not

baked - 350, until lightly browned, about 1/2 hr)

 

Fillings:

1/2 lb of soy burger crumbles (optional)

1 medium onion, chopped

1 can mushrooms, or about 8 oz. fresh/sliced (or instead of burger

crumbles, sometimes i use ALL mushrooms, 12-16 oz.)

1/4 cup cheddar cheese or soy cheese

 

Saute onion in pan, with mushrooms, mix in crumbles and warm

thoroughly. Drain any excess juices and pour into crust. Cover with a

sprinkling of cheese.

 

1 1/2 c. diced zucchini (peel and seed if using large zucchini, no

need to peel/seed young tender ones)

1/2 c. diced green pepper

1 tsp dill weed

a little salt, to taste

about 1 cup tomatoes

 

Saute Zucchini and pepper in a little oil until still crisp-tender.

Mix in dill weed and pour on top of cheese layer. Cover with 5-6 plum

tomatoes or 1 large beefsteak type, seeded and chopped. Bake at 350

for about 20 minutes. Sprinkle a little more grated cheddar on top,

about 1/4 cup, and bake for 10-15 minutes more, until cheese is

melted and pie is heated through.

 

Enjoy! :-)

cheryll