Here is another recipe my friend Lori made for us last weekend. This vegetable pie was easy to make and tasted so fantastic! We all really, really loved it. I look forward to adapting this recipe to work with whatever vegetables and cheese I have on hand. Thanks for another tasty recipe, Lori!
Vegetable Pie with a Zucchini Crust:
- 4 zucchini, shredded and squeezed VERY dry with paper towels, (about 3 cups)
- 2 eggs
- 2 1/2 cups of mozzarella, divided
- 2 tomatoes, diced
- 1 green pepper, diced
- 4 oz of mushrooms, sliced
- 2 green onions, chopped
- 1/2 cup of Parmesan cheese, shredded
- 4 basil leaves, chopped
- Dried oregano, to taste
How to Make Vegetable Pie with a Zucchini Crust
After you grate the zucchini, squeeze it REALLY DRY with a few paper towels or dishrags, removing as MUCH moisture as possible.
Combine the zucchini with the eggs and 2 cups of mozzarella. Push the zucchini firmly into the casserole dish, forming a crust. Season with sea salt and freshly cracked pepper, if desired. Bake in the oven for 10-15 minutes.
After the zucchini has baked, layer the casserole with green pepper, mushrooms, green onions, tomatoes, fresh basil, and finally top it with the remaining 1/2 cup of mozzarella cheese and the Parmesan cheese. Sprinkle the top with dried oregano, to taste.
Click here for a printable version of this recipe – For the Love of Cooking.netPhotos by For the Love of Cooking.net Recipe by Lori Smith