Zucchini-pepper Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 1 | 9 inch pie shell | |
| 3 | Zucchini, 1 pound | |
| thinly sliced | ||
| 2 | Onions with tops, thinly | |
| sliced | ||
| 1 | Clove garlic, minced -or- | |
| 1/4 | t | Garlic powder |
| 2 | T | Oil |
| 1 | Tomato, peeled and | |
| chopped | ||
| 1 | Bell pepper, chopped | |
| 3/4 | t | Salt |
| 1/2 | t | Basil |
| 1/4 | t | Pepper |
| 3 | Eggs | |
| 1/2 | c | Whipping cream |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
Prick bottom of pie shell and bake at 450ø for 5 to 8 minutes or until lightly browned. Cool. Saute zucchini, onions and garlic in oil about 5 minutes, stirring occasionally. Stir in tomato, bell pepper, salt, basil and pepper. Cook over low heat, stirring occasionally, until vegetables are tender and liquid has evaporated (about 15 minutes). Spread vegetables evenly in pie shell. Beat eggs and cream until well mixed. Pour over vegetables. Sprinkle with Parmesan cheese. Bake at 350ø for 30 minutes. Yield: 6 to 8 servings, MRS. R.B. OLIVER STUTTGART, AR From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 220
Calories From Fat: 144
Total Fat: 16.3g
Cholesterol: 123.8mg
Sodium: 552.5mg
Potassium: 565.1mg
Carbohydrates: 11.8g
Fiber: 3.7g
Sugar: 5.8g
Protein: 8.7g