With 90 degree temperatures encroaching on springtime weather, it seems as if summer is already here. Every summer, I get so excited about the fresh veggies at the market, and this year the farmers market had HUGE zucchini already. I first had zucchini pie while working for a husband and wife physician team. I would stay at their house the three nights that I worked for their office, and return to my home the other days of the week. She was a fantastic cook and lovingly fed me three nights a week for over a year. Their friendship is something I will always treasure. She taught me this super simple recipe and I have made it ever since. It is somewhat like a veggie bake and a quiche had a baby, and it is SO GOOD.
- 3-4 zucchini, thinly sliced
- 1/2 small yellow onion, diced
- 2tbsp butter
- 3 eggs
- Salt and pepper to taste
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic
- 1/4 tsp basil
- pre made pie crust, or home made if you’re feeling fancy
First, slice 3-4 zucchini thinly along with 1/2 small yellow onion finely diced and sauté in 2tbsp butter just until beginning to brown. The zucchini needs to be soft before it goes in the oven or some parts near the center will have firm veggies which throws the whole texture of the dish off, trust me… I tried to skip this step before and it was a big fail. To soften the veggies it takes 5-7 minutes over medium heat stirring frequently.
Then, whisk together all spices and three eggs in a separate bowl. Once zucchini has softened, stir into egg mixture and pour in pie crust. If you make your own then BRAVO, I personally like to buy them. There are even organic and whole wheat varieties now. Life changing. Once combined pop in a 425 degree oven and bake for 25-30 minutes or until eggs are set in the middle.
This recipe is great for a summer brunch, or keeps well in the refrigerator all week for breakfasts on the go. Enjoy and happy pre-summer.