The best delicious Zucchini-pepper Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zucchini-pepper Pie recipe today!
Hello my friends, this Zucchini-pepper Pie recipe will not disappoint, I promise! Made with simple ingredients, our Zucchini-pepper Pie is amazingly delicious, and addictive, everyone will be asking for more Zucchini-pepper Pie.
What Makes This Zucchini-pepper Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Zucchini-pepper Pie.
Ready to make this Zucchini-pepper Pie Recipe? Let’s do it!
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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
Prick bottom of pie shell and bake at 450 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 350 for 30 minutes.
Yield: 6 to 8 servings,
MRS. R.B. OLIVER
STUTTGART, AR
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings
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