Marina’s Zucchini and Yellow Squash Pie
This Month’s recipe comes from Craft Lake City DIY Festival volunteer Marina Quevedo. Marina is a seasoned veteran of the kitchen, and when she isn’t busy helping us set up for the DIY Festival, she can be found making beautiful vegetarian food for her friends and family. This amazing zucchini and yellow squash pie is a beautiful addition to any holiday party or family meal.
Ingredients:
2 Zucchini, sliced.
1 Large yellow squash, sliced.
1 Small onion, diced.
1 Garlic clove, chopped.
4 Green onion shoots/stalks, chopped.
Salt
Black pepper
Oregano or Basil
2 Eggs
1 Prepared pie crust (I used a Pillsbury® Refrigerated Pie Crust)
Optional: Monterey Jack Cheese / Mozzarella / Cheddar, shredded.
Instructions:
- Preheat oven to 375 degrees.
- Sauté zucchini, onions and garlic in olive oil until soft. Stir in herbs, oregano, salt and pepper (any condiments you like for your veggies). Remove from heat.
- Beat the eggs and put them in a bowl. If you are using cheese, add it to the bowl as well.
- Put the prepared pie crust in a prepared baking dish (12-inch pie plate, greased) and add the saute’d veggie mixture to the crust.
- Pour the egg and cheese mix on top of all the veggie mix.
- Twist the borders of the pie crust to make it look nice
- Bake for 30 minutes, or until lightly brown.
More options: You can spread Dijon mustard on the bottom of pie crust for an extra layer of flavor.
Instead of using zucchini and yellow squash, you can use a can of sweet corn, or spinach. Pretty much any veggie that you like works for this recipe (red peppers, broccoli, etc.)
Note: This pie can be frozen and enjoyed later!
