Zucchini Pie

Ya’ll I ain’t no food photographer so be kind.

We do not have enough sunlight in our yard to grow a vegetable garden…… but we would love to.  Good thing for us we know  tons of people who do grow gardens and this time of Summer they keep us loaded down with good vegetables!  Currently it’s squash that seems to be coming out of everybody’s ears.  I mean it is like Biblical .  I am completely serious here.  So somebody on Facebook put a bug in Big Daddy’s ear about a zucchini pie.  Now,  we make tomato pie like it is going out of style but I had never ever heard of one made from zucchini .  My Aunt Wanda had given us a big bag of squash about a week or so ago and we immediately cooked and ate all of the yellow leaving a pile of zucchini .  S0 I went to The Recipe Source also known at Pinterest and sure as the world…..

It’s a thing.

You are gonna need the following:

1 roll out pie crust

5 medium zucchini

1/4 – 1/2  cup finely dices Vidalia onion

salt, pepper, dried basil, garlic powder to taste

3 large eggs beaten

1/2 cup whole milk or fat free half & half

1 cup of grated cheese, we used cheddar & mozzarella but Swiss and Monterey Jack would be good as well

This next part is imperative :

1 No. 8  75  year old Lodge cast iron skillet, in mint condition.

Most people know that my husband collects and restores cast iron cookware.  A No. 8 Lodge is the equivalent of a ten inch skillet. After cooking just about any and everything in cast iron I must say that they are perfect for pies.  If you make your own piecrust great.  My hat is  off to you.  I can not therefore I do not.  The trick to making any pie in a cast iron skillet is to first spray that skillet well with cooking spray and press that roll out pie crust in to it gently and evenly .  Then put it in your fridge for 30 minutes.

Preheat your oven to 400 degrees

Thinly slice the zucchini in to coins and lay them between several sheets of paper towels  for the 30 minutes that your pan is in the fridge to absorb as much liquid as possible.  Mix up the eggs, milk or cream , cheeses and salt and pepper in a bowl and set aside.

To build the pie arrange maybe 1/3 to 1/2 of the zucchini coins in a single layer in the pie shell, sprinkle with about half of the onions and season to taste with the salt, pepper  and spices.  Repeat this until (probably one more time) and you should be out of zucchini and onion.  Lastly spread the egg/cheese mixture over the last zucchini layer as if it were icing.

In my oven it takes about 50  minutes but when it is golden brown it is done.

Let your finished pie rest for about 20 minutes.  It will cut out like a dream 🙂

Enjoy!

Paige