After a preview of hot summer, the weather cooled down enough to turn on the oven again, and I was eager try a new recipe. I still had a frozen pie crust (from way back last fall, I’ll admit it, I even moved it from house to house) and made this cheesy zucchini pie with mushrooms.
8oz package of mushrooms, sliced
3 zucchini, sliced thinly
Let the vegetables cool and drain any water the zucchini let off. It’s important to cool them at least slightly so they don’t melt the cheese and cook the egg on contact. I peppered the vegetables but didn’t salt them as the cheese is already very salty.
Shred some Reggiano (I eyeballed it, maybe just under a cup) and a few tablespoons of Parmesan cheese. Beat two eggs and combine the eggs, cheese, and vegetables. Bake at 350F for 30-40 minutes or until set.
This was good. Rich, but good.