Cookbook:Zucchini Pie

| Cuisine of Italy

Zucchini pie is a savory Italian supper pie. Fresh zucchini squash, mozzarella cheese, and herbs give this pie its distinctive taste.

Pie crust

 * 1⅓ cup flour
 * ½ teaspoon salt
 * ½ cup shortening
 * 3 tablespoons water

Pie filling

 * 4 cups thinly-sliced zucchini (from about 3 small squash)
 * ½ cup chopped onion (about ⅓ large onion)
 * ¼ cup parsley (or 2 tablespoons parsley flakes)
 * ½ teaspoon salt
 * ½ teaspoon basil
 * ¼ teaspoon black pepper
 * ¼ teaspoon garlic powder
 * ⅛ teaspoon oregano
 * 2 beaten eggs
 * 8 ounces (2 cups) shredded mozzarella
 * 1½ ounces butter for frying

Procedure

 * 1) Preheat oven to 375° F/191° C/Gas mark 5.
 * 2) Sift flour and salt into a bowl. Cut in shortening until mixture forms coarse particles. Add water, 1 tablespoon at a time, and mixing to make a pliable dough.
 * 3) Roll out the pie crust to a circle and then fit it into a pie plate; bake for 15 minutes.
 * 4) Melt the butter in a Dutch oven. Add the zucchini and onion. Cook over medium heat, stirring occasionally, until the onions are translucent (about 10 minutes).
 * 5) Stir the seasoning into the vegetable mixture and set aside.
 * 6) Combine 2 beaten eggs and grated cheese in a bowl, then stir into the vegetable and spice mix.
 * 7) Pour the filling into the pie crust and bake for 20 minutes, or until center is set.
 * 8) Serve hot.