So we have this garden. Some things are happy, others not so much. Zucchini seems to be one of the happier plants. Tomatoes have had better years {insert sigh — I love homegrown tomatoes}. Thank goodness for Farmers Markets and now Farmer Gene’s Farmstand! I saw this recipe and decided to make it. Sort of 
It’s Zucchini Pie from Whole Living Magazine.
Here is their version:
Ingredients
- 2 teaspoons olive oil
- 1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces
- 4 scallions, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried marjoram
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 pound (about 2 or 3) yellow zucchini, cut into 1/2-inch pieces
- 1/2 cup freshly chopped dill
- 1/4 cup freshly chopped flat-leaf parsley
- 5 large eggs plus 5 large egg whites, lightly beaten
- 1 tomato, thinly sliced
- 2 ounces low-fat feta cheese, crumbled
Directions
- Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, A teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.
- Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.
- Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.
And mine which is like the above but I added the pre-made crust and took out a few other ingredients. It was served up with a side of fresh strawberries after a busy night of soccer practice. It seemed to be a success!! I also made it the day before and just warmed it up before dinner last night.
Ingredients
- 1 pre-made pie crust
- 1 Tbsp olive oil
- 1 small thinly sliced zucchini
- 1 large sliced tomato
- 5 eggs, beaten
- 1/2 container Feta cheese
- 2 Tbsp fresh chopped dill
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
- Preheat oven to 325°F.
- Saute zucchini in pan with olive oil, a pinch of salt and some pepper. Do both sides until starting to brown.
- Layer in the bottom of the pie crust.
- Layer tomato slices.
- Whisk eggs, dill and rest of salt & pepper. Poor over zucchini.
- Sprinkle with Feta cheese.
- Bake for approx 1 hour.
Do you have a garden? If you are looking for fresh produce and it doesn’t grow in abundance in your backyard, check out this past post on local Farmers Markets. Click here to find more information.
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