| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
10" pie shell (deep dish is better) |
| 1/3 |
c |
Dijon mustard |
|
|
Mozzarella cheese; thinly sliced |
| 2 |
|
Zucchini; thinly sliced (up to 3) |
| 4 |
|
Tomato; thinly sliced (up to 5) |
| 1/2 |
ts |
Chopped garlic |
| 1/2 |
ts |
Oregano |
|
|
Salt and pepper |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Fresh basil; chopped |
INSTRUCTIONS
The following recipe is from a recipe that I saw in the NY Times Magazine a
number of years ago. Its great for using up the zucchini and tomato crop.
Preheat oven 400F. Spread mustard evenly over bottom of pie shell, then
cover bottom completely with mozzarella.. (The original recipe called for a
full pound of cheese, I find that its too much. Use however much you are in
the mood for). Beginning at the outer edge of the shell, make a layered
overlapping row of the tomato and zucchini slices, alternating for color.
Make a second row, then use enough of the remaining slices to fill the
center. Sprinkle the top evenly with garlic and oregano. Season to taste
with salt and pepper. Drizzle oil over all, and top with chopped basil (I
use more than 2 tbls) Put on a baking sheet (line it with foil for easy
clean up if you use a lot of cheese) and bake about 40 minutes.
Note: serve warm or cold. Posted to JEWISH-FOOD digest V97 #225 by "Judy
Chavel-Hochsztein" <jchavelh@notes.cc.bellcore.com> on Aug 4, 1997
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