This savory squash pie is a perfect side dish for any meal. Loaded with fresh zucchini and cheese, it's similar to a quiche and can easily be a main entree!
2Medium zucchini, thinly sliced into rounds (should resemble pickle chips)
1cupOnion, mincedMinced is very small pieces, much smaller than diced or chopped!
2TablespoonButter
1teaspoonOregano
1teaspoonGarlic powder
¼teaspoonBlack pepper
2Eggs
8ozMuenster cheese, shredded
Salt to taste
Instructions
Preheat oven to 350F. Spread the mustard on the bottom and sides of pie crust.
Saute the onion in butter until soft. Add zucchini slices and saute until softened. Drain the onion/zucchini mixture and add to pie crust. NOTE: Draining the onion/zucchini mixture is very important as this keeps the bottom of the pie crust from getting too soft.
In a bowl, slightly beat the eggs then add the cheese and seasonings. Pour over the onion and zucchini. Bake for 20-30 minutes or until the top is bubbly and lightly browned.
Notes
(or bake in a casserole dish for a crustless zucchini pie)