Here’s an easy recipe for an ingredient that we’ll have TONS of later this summer – zucchini! I adapted this recipe from a Cooking Light recipe in their August 2012 issue.
Ingredients
- 1 frozen pie crust
- 1 tblsp olive oil
- 5 cups sliced zucchini
- 3 tblsp garlic
- 3/4 tsp salt
- 1 cup non-fat milk
- 1 1/2 tblsp all-purpose flour
- black pepper to taste
- 3 eggs
- 1/2 cup Parmesan cheese
Instructions
1) Preheat the oven to 425 degrees. Bake the pie crust, weighing down the crust using wax paper and dry rice, for about 5 minutes (until the crust just begins to brown). Lower oven heat to 375 degrees.
2) Heat the oil in a pan and saute the zucchini, garlic, and salt. Layer the zucchini in the bottom of the pie crust.
3) Combine milk, flour, eggs, and cheese and whisk together. Pour over zucchini mixture.
4) Bake at 375 degrees for about 40 minutes or until the liquid is set.
1) Preheat the oven to 425 degrees. Bake the pie crust, weighing down the crust using wax paper and dry rice, for about 5 minutes (until the crust just begins to brown). Lower oven heat to 375 degrees.
2) Heat the oil in a pan and saute the zucchini, garlic, and salt. Layer the zucchini in the bottom of the pie crust.
3) Combine milk, flour, eggs, and cheese and whisk together. Pour over zucchini mixture.
4) Bake at 375 degrees for about 40 minutes or until the liquid is set.
WE LOVE MEAT-FREE FRIDAY!!!
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