Zucchini-Pepper Pie

Categories: Vegetable

Serves: 6 Servings

Ingredients:

1 (9 inch) pie shell
3 md Zucchini (1 pound);
-thinly sliced
2 Onions with tops; thinly
-sliced
1 Clove garlic; minced, -or-
1/4 ts Garlic powder
2 tb Oil
1 md Tomato; peeled and
-chopped
1 md Bell pepper; chopped
3/4 ts Salt
1/2 ts Basil
1/4 ts Pepper
3 Eggs
1/2 c Whipping cream
1/4 c Grated Parmesan cheese

Instructions:
Prick bottom of pie shell and bake at 450ø for 5 to 8 minutes or until
lightly browned. Cool. Saute zucchini, onions and garlic in oil about 5
minutes, stirring occasionally. Stir in tomato, bell pepper, salt, basil
and pepper. Cook over low heat, stirring occasionally, until vegetables are
tender and liquid has evaporated (about 15 minutes). Spread vegetables
evenly in pie shell. Beat eggs and cream until well mixed. Pour over
vegetables. Sprinkle with Parmesan cheese. Bake at 350ø for 30 minutes.
Yield: 6 to 8 servings,

MRS. R.B. OLIVER

STUTTGART, AR

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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