Delight your taste buds with this flavorful Zucchini and Onion Pie! A perfect blend of tender zucchini, caramelized onions, and savory herbs, all encased in a golden, flaky crust. This recipe is a delicious way to make the most of summer produce or enjoy a comforting meal any time of the year.
Ingredients:
- 4 cups sliced zucchini
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 pre-made pie crust (or homemade if preferred)
- 3 large eggs
- 1/2 cup milk
- Fresh parsley for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until they become caramelized, about 15-20 minutes.
- Add sliced zucchini to the skillet along with minced garlic, dried thyme, dried oregano, salt, and pepper. Cook for an additional 5-7 minutes until the zucchini is tender. Remove from heat.
- In a separate bowl, whisk together eggs and milk until well combined.
- Roll out the pie crust and place it into a pie dish. Trim any excess crust hanging over the edges.
- Spread the shredded mozzarella cheese on the bottom of the pie crust.
- Spoon the zucchini and onion mixture over the cheese layer. Sprinkle grated Parmesan cheese on top.
- Pour the egg and milk mixture evenly over the vegetables.
- Bake in the preheated oven for 30-35 minutes or until the filling is set, and the crust is golden brown.
- Allow the pie to cool for a few minutes before slicing. Garnish with fresh parsley if desired.
Tips and Quick Process:
- For a time-saving option, use a store-bought pre-made pie crust.
- Feel free to add other favorite vegetables or herbs to customize the flavor.
- Serve the pie warm as a main dish or a delightful side for brunch or dinner.
- Leftovers can be refrigerated and reheated for a tasty next-day meal.
